Oh boy, let me tell you about one of my absolute favorite comfort foods: Gnocchi Chicken Pot Pie! Honestly, there’s something magical about combining gnocchi, that pillowy-soft pasta, with hearty chicken and a creamy filling. It’s like a warm hug on a plate. The first time I made this dish was for a cozy evening in, and it quickly became a staple in my kitchen!
I adored how the gnocchi absorbed all the flavorful goodness of the broth while the creamy sauce enveloped each bite like a warm blanket. Plus, it’s a fantastic way to use leftover chicken, which makes it a weeknight lifesaver! Trust me, once you try it, you’ll be dreaming of it on a cold day, too.
What’s in Gnocchi Chicken Pot Pie?
Gnocchi: This is the star of the show! You can use fresh or packaged gnocchi, but I love the ease of store-bought for busy nights. They cook up super quickly and have that delightful, soft texture.
Cooked Chicken: You can shred or dice your cooked chicken for this dish. I often use rotisserie chicken because it’s easy and flavorful, but any leftover chicken works great.
Carrots: Diced carrots not only add a sweet crunch but also vibrant color to the pot pie. Your eyes will thank you for that!
Peas: Frozen peas are perfect here, no need to thaw. They pop beautifully and mix well with the creamy filling.
Mushrooms: I like to slice up some button or cremini mushrooms for that earthy flavor. They add depth to the dish.
Celery and Onion: The classic aromatic duo! They form the base of the flavor and bring a wonderful savory essence.
Chicken Broth: A good quality broth is essential, enhancing the overall richness of the filling. Homemade is great, but I often go for low-sodium store-bought for convenience.
Heavy Cream: This is what makes the dish luscious and creamy. If you’re feeling fancy, you can substitute it with half-and-half for a lighter version.
All-Purpose Flour: A little sprinkle goes a long way to thicken our filling!
Olive Oil or Butter: I’m all for the flavor boost! I usually stick with olive oil, but butter lends a lovely richness too.
Garlic Powder and Dried Thyme: These pantry staples pack a flavor punch, making the filling feel homey and aromatic.
Salt and Pepper: Basic seasonings that bring everything together. Adjust to your taste!
Fresh Thyme: Totally optional for garnish, but a sprinkle on top makes this dish look restaurant-worthy!
Is Gnocchi Chicken Pot Pie Good for You?
This dish is a comforting blend of protein, veggies, and carbs, which makes it pretty balanced.
Gnocchi: While they’re a bit higher in carbs and calories, they also bring in some pleasure to the table, and hey, life’s too short not to indulge a little!
Cooked Chicken: This is your protein hero! Packed with nutrients and super filling, it helps keep you satisfied.
Vegetables: The carrots, peas, celery, and mushrooms not only add flavor but also provide beneficial vitamins and minerals, making your meal a bit healthier.
However, don’t forget about the heavy cream! It’s rich and should be enjoyed in moderation if you’re watching your calorie intake. If you’re looking for a lighter option, subbing the heavy cream for a lower-fat alternative can work nicely too.
What You’ll Need for Gnocchi Chicken Pot Pie
– 1 lb gnocchi (fresh or packaged)
– 1 lb cooked chicken, shredded or diced
– 1 cup carrots, diced
– 1 cup peas (frozen is fine)
– 1 cup mushrooms, sliced
– 1/2 cup celery, diced
– 1/2 cup onion, diced
– 3 cups chicken broth
– 1 cup heavy cream
– 1/2 cup all-purpose flour
– 2 tablespoons olive oil or butter
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh thyme, for garnish (optional)
*Serves: 4-6*
How to Make Gnocchi Chicken Pot Pie?
1. In a large pot, heat the olive oil or butter over medium heat. Add the diced onions, carrots, and celery, cooking until they are softened, about 5-7 minutes.
2. Add the sliced mushrooms and cook for an additional 3-4 minutes until they are tender.
3. Sprinkle the flour over the vegetable mixture and stir to combine, cooking for 2 minutes to eliminate the raw flour taste.
4. Gradually pour in the chicken broth, stirring continuously to avoid lumps, and bring to a simmer.
5. Once the mixture thickens, stir in the heavy cream, garlic powder, thyme, salt, and pepper. Cook for another 5 minutes until creamy.
6. Add the shredded chicken and peas to the mixture, stirring to combine. Taste and adjust seasoning if necessary.
7. Cook the gnocchi according to package instructions. Drain and then add to the chicken mixture, gently folding to combine.
8. Remove from heat and let it sit for a few minutes. If desired, garnish with fresh thyme before serving.
Serving Suggestions and Fun Twists!
Here’s the fun part: you can totally jazz this recipe up! If you have other veggies hiding in your fridge, like bell peppers or zucchini, toss them in! And if you’re in the mood for a crispy topping, consider topping your pot pie with some puff pastry or biscuit dough and pop it in the oven until it’s golden brown. It’s like a warm hug for dinner!
This Gnocchi Chicken Pot Pie is perfect for chilly nights when you need something cozy and comforting. I’m totally convinced you’ll love it as much as I do. Give it a whirl, and don’t forget to share your experience! Let’s keep the good food vibes rolling!
