Oh, friends, do I have a treat for you today! You know those nights when the weather outside is just *begging* for something warm and ridiculously comforting? The kind of night where you just want to wrap yourself in a blanket and eat something that tastes like pure hug? Well, this gnocchi chicken pot pie is my absolute go-to. It’s like a classic chicken pot pie got a dreamy, pillowy, Italian-inspired makeover, and honestly, it’s even better. I remember the first time I made this for my family; my son, who can be the pickiest eater on the planet, took one bite and his eyes just lit up. He declared it “the best pie ever,” and that, my friends, is high praise indeed. It takes all the familiar, cozy flavors of a traditional pot pie – tender chicken, creamy vegetables, a rich sauce – and elevates it with soft, chewy gnocchi nestled right in. It’s a game-changer, truly, and I can’t wait for you to try it!
Thank you for reading this post, don't forget to subscribe!What is a gnocchi chicken pot pie?
So, what exactly is this magical dish I’m raving about? Think of it as your favorite childhood chicken pot pie, but with a delightful twist that brings a little something extra special to the table. Instead of a traditional pastry crust, we’re using tender, pillowy gnocchi that bake up into the most wonderful, slightly crisp-on-the-edges, soft-on-the-inside dumplings right in the creamy filling. It’s essentially a deconstructed pot pie where the gnocchi become the star, absorbing all those delicious savory juices. It’s not a pie in the strictest sense of having a separate crust, but the way everything bakes together in one dish feels so much like a comforting pie. It’s a hearty, satisfying meal that feels both rustic and a little bit fancy, perfect for Sunday dinner or even a weeknight when you want something truly soul-warming.
Why you’ll love this recipe?
There are so many reasons why this gnocchi chicken pot pie has become a staple in my kitchen, and I’m betting it will quickly become one in yours too! First off, let’s talk about flavor. The creamy, savory filling is loaded with tender chicken and veggies, all simmered in a rich, herb-infused sauce. It’s the kind of flavor that just melts in your mouth and makes you want to close your eyes in pure bliss. But it’s not just about the taste; it’s also about how surprisingly easy this dish is to pull off. Even though it tastes like it came from a fancy restaurant, you can have it on the table with minimal fuss. And the cost? Amazing! Using pantry staples and a few fresh ingredients, you get a restaurant-quality meal that won’t break the bank. Plus, it’s incredibly versatile. While I adore it as is, you can easily swap out vegetables based on what’s in season or what you have on hand. The gnocchi are the real hero here; they soak up the sauce beautifully and add such a unique, satisfying texture that you just don’t get with a traditional pie. What I love most about this recipe, though, is the sheer comfort it brings. It’s the perfect antidote to a long day, a chilly evening, or just when you need a little edible sunshine. It feels familiar, yet excitingly new, and that’s a winning combination in my book!
How do I make a gnocchi chicken pot pie?
Quick Overview
This gnocchi chicken pot pie is all about creating a rich, savory filling and then topping it with tender gnocchi that bake right into the sauce. We’ll sauté our chicken and veggies, build a luscious sauce, and then tuck in the gnocchi before baking it all until golden and bubbly. It’s straightforward, deeply satisfying, and comes together in a way that feels incredibly rewarding. You’ll be amazed at how simple it is to achieve such incredible flavor and texture!
Ingredients
For the Main Batter (Gnocchi Topping):
You’ll need about 1.5 to 2 pounds of store-bought potato gnocchi. My personal favorite are the ones from the refrigerated section – they tend to have the best texture. If you’re feeling adventurous and have the time, making your own is a labor of love, but honestly, the store-bought ones are a lifesaver on busy nights and work wonderfully here. Make sure they’re fresh and not dried out.
For the Filling:
This is where all the classic pot pie goodness lives! We’re talking about 1.5 pounds of boneless, skinless chicken thighs (thighs stay so much more tender than breasts, trust me on this!) cut into bite-sized pieces. For the veggies, I love a classic mix of 1 cup each of diced carrots, celery, and onion. Frozen peas are a must for that pop of sweetness and color, about 1.5 cups. You’ll also need 4 tablespoons of unsalted butter, 1/2 cup of all-purpose flour to make our roux, 4 cups of chicken broth (low sodium is best so you can control the saltiness), 1 cup of heavy cream for that luxurious creaminess, and then our flavor heroes: 1 teaspoon each of dried thyme and dried rosemary, plus salt and freshly ground black pepper to taste. A little bit of fresh parsley for garnish at the end makes it pop!
For the Glaze:
This is optional but highly recommended for that beautiful golden-brown finish! I usually mix 1 large egg with 1 tablespoon of water. This simple egg wash gives the gnocchi a lovely sheen and helps them brown up perfectly in the oven.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheating to 375°F (190°C). You’ll want to grab a good-sized oven-safe skillet or a 9×13 inch baking dish. If you’re using a skillet, a cast-iron one is fantastic because it heats evenly and goes right from stovetop to oven. If you’re using a baking dish, give it a light grease with some butter or cooking spray. This step is crucial for ensuring everything bakes up evenly and doesn’t stick.
Step 2: Mix Dry Ingredients
While the oven heats up, we’ll start building our delicious filling. In a small bowl, combine your all-purpose flour with the dried thyme, dried rosemary, salt, and freshly ground black pepper. Whisk it all together really well. This mixture will be used to thicken our sauce, and having it pre-mixed ensures you don’t end up with lumps later on. I always like to give it an extra whisk to make sure the herbs and spices are evenly distributed.
Step 3: Mix Wet Ingredients
This step is actually part of the main filling prep, and it’s super simple. You’ll need your chicken broth and heavy cream. I usually have these ready to go in separate measuring cups or jugs so they’re easy to pour in when the time comes. Make sure your cream is at room temperature or slightly warmed – it helps it incorporate more smoothly into the sauce.
Step 4: Combine
In your preheated oven-safe skillet (or a large pot on the stove if you’re transferring to a baking dish later), melt the 4 tablespoons of butter over medium heat. Add your diced chicken pieces and cook until they’re just starting to brown, about 5-7 minutes. Don’t worry about cooking them through completely at this stage. Add your diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables start to soften, about another 5-8 minutes. Now, sprinkle your pre-mixed flour and herb mixture over the chicken and veggies. Stir it all together really well, letting it cook for about a minute to toast the flour slightly – this gets rid of that raw flour taste. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Once smooth, whisk in the heavy cream. Bring the mixture to a gentle simmer, then let it cook for about 5 minutes, stirring occasionally, until the sauce has thickened nicely. Stir in the frozen peas. Taste and adjust seasoning with more salt and pepper if needed. Remember, the gnocchi will absorb some of the flavor, so make sure the filling is perfectly seasoned on its own!
Step 5: Prepare Filling
This step is already done in Step 4! The “filling” is essentially the creamy chicken and vegetable mixture that we’ve just prepared. You want it to be thick and luxurious, coating the back of a spoon. If it seems a little too thick, you can always stir in a splash more chicken broth. If it’s too thin, let it simmer for a few more minutes to reduce. The key is that lovely, creamy consistency that will hold the gnocchi beautifully.
“I don’t know if I’ve ever eaten a better Gnocchi Chicken Pot Pie Easy Comfort Food. The rub alone is wonderful, but the sauce??? Over the top!”
Step 6: Layer & Swirl
Now for the fun part! If you used a pot on the stove, carefully transfer the filling mixture into your prepared baking dish. If you used an oven-safe skillet, you can just leave it right in there. Arrange the uncooked gnocchi evenly over the top of the filling. Don’t crowd them too much; give them a little space to puff up and cook. For that beautiful golden finish, brush the tops of the gnocchi lightly with your egg wash mixture. You can even gently swirl them into the filling a tiny bit if you like, but I often just let them sit on top. This allows some of them to get delightfully crispy.
Step 7: Bake
Pop your skillet or baking dish into the preheated oven. Bake for 25-35 minutes, or until the filling is bubbly around the edges and the gnocchi are puffed up and golden brown. You want to see those delicious little dumplings looking irresistible! If the gnocchi on top start to get too brown before the filling is fully heated, you can always loosely tent the dish with foil. The baking time can vary slightly depending on your oven and how much moisture is in your filling.
Step 8: Cool & Glaze
Once it’s out of the oven, let your gnocchi chicken pot pie rest for about 5-10 minutes before serving. This is crucial! It allows the filling to set up slightly, and it prevents you from burning your tongue on that molten-hot, creamy goodness. If you skipped the egg wash, now is when you’d add your glaze if you decided to make one. However, I usually do the egg wash *before* baking. The resting period is really key for the best texture and enjoyment.
Step 9: Slice & Serve
Ladle generous portions of the gnocchi chicken pot pie into bowls. Make sure everyone gets a good mix of creamy filling and those gorgeous, tender gnocchi. Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness. This dish is hearty and filling on its own, so it doesn’t need much else!
What to Serve It With
This gnocchi chicken pot pie is such a complete meal in itself, but if you’re looking to round out your spread, I’ve got some fantastic ideas! For a casual family dinner, a simple side salad with a light vinaigrette is perfect. The crispness of the greens is a lovely contrast to the creamy pie. If you’re feeling a bit more festive, perhaps for a weekend brunch, a basket of crusty bread for sopping up every last bit of sauce is always a winner. And for a real treat, some simple roasted asparagus or green beans are elegant and delicious. My kids sometimes ask for this as a special occasion meal, and I’ll pair it with some garlic breadsticks – they disappear just as fast as the pie!
For Breakfast: While it’s more of a dinner dish for me, if you’re feeling adventurous or have leftovers, a small portion warmed up can be surprisingly satisfying with a strong cup of coffee. The savory flavors are a nice change of pace from typical breakfast fare.
For Brunch: This shines at brunch! Serve it in individual ramekins for an elegant touch. Pair it with a sparkling mimosa or a refreshing glass of iced tea. A fruit salad on the side adds a burst of freshness to balance the richness.
As Dessert: Okay, this is definitely NOT a dessert, but hear me out! After a hearty meal featuring this pot pie, a light, refreshing dessert like berries with a dollop of whipped cream or a simple lemon sorbet is the perfect palate cleanser. It doesn’t compete with the savory main and leaves everyone feeling satisfied, not overly stuffed.
For Cozy Snacks: Leftovers are gold! Reheat a small portion in the microwave or oven for an incredibly comforting afternoon snack. It’s the ultimate pick-me-up on a chilly day.
Top Tips for Perfecting Your Gnocchi Chicken Pot Pie
Over the years, I’ve learned a few tricks that take this gnocchi chicken pot pie from good to absolutely phenomenal. Let’s dive into some of my best tips:
Zucchini Prep: While this recipe doesn’t use zucchini, I think you might be confusing it with another recipe! If you *were* to add zucchini, my tip would be to grate it and squeeze out as much moisture as possible using a cheesecloth or a clean kitchen towel. This prevents your filling from becoming watery. Freshness is key, so use firm, vibrant zucchini!
Mixing Advice: The key to a perfect sauce is the roux. When you add the flour to the melted butter and veggies, cook it for at least a minute, stirring constantly. This toasts the flour and removes any raw flour taste, which is crucial for a smooth, delicious sauce. Don’t rush this step! Also, when you add the broth and cream, whisk continuously to prevent lumps. It’s all about patience and gentle heat.
Swirl Customization: I usually just nestle the gnocchi on top, but if you like a more integrated look, you can gently push them down into the filling a bit. Don’t overmix, though! We want distinct gnocchi that absorb the sauce rather than turning the whole thing into a mush. For a visually appealing top, arrange them somewhat evenly, and the egg wash will give them a lovely golden hue.
Ingredient Swaps: Chicken thighs are my favorite for their tenderness and flavor, but you can absolutely use chicken breasts if that’s what you have. Just be careful not to overcook them. For the veggies, feel free to add mushrooms, parsnips, or even a can of drained corn. The world is your oyster (or your pot pie filling)! If you’re short on heavy cream, a half-and-half or even whole milk can work in a pinch, but the sauce might be a little less rich. I’ve even experimented with a splash of almond milk and it was surprisingly creamy!
“Packed with flavor and so simple. Exactly what I wanted from this Gnocchi Chicken Pot Pie Easy Comfort Food!”
Baking Tips: Always preheat your oven properly. Placing the dish in the center rack ensures even cooking. If your gnocchi on top are browning too quickly, don’t hesitate to cover the dish loosely with aluminum foil for the remainder of the baking time. Keep an eye on it; ovens can be temperamental!
Glaze Variations: The egg wash is simple and effective, but if you don’t have eggs or prefer not to use them, a little melted butter brushed over the gnocchi can also give them a nice sheen and help them brown. Some people even like a sprinkle of Parmesan cheese on top before baking for an extra savory kick!
Storing and Reheating Tips
One of the best things about this gnocchi chicken pot pie is how well it stores and reheats. It’s practically designed for leftovers!
Room Temperature: For food safety, it’s best not to leave this dish out at room temperature for more than two hours. If you’re just letting it cool down before putting it away, 30-60 minutes is usually plenty.
Refrigerator Storage: Once cooled, cover the skillet or baking dish tightly with plastic wrap or transfer portions into airtight containers. It will stay delicious in the refrigerator for up to 3-4 days. The flavors actually meld and deepen overnight, making leftovers even tastier sometimes!
Freezer Instructions: This freezes beautifully! Let the entire dish cool completely. Then, cover it tightly with a layer of plastic wrap, followed by a layer of aluminum foil, or transfer individual portions into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating.
Glaze Timing Advice: If you plan to freeze portions, I’d recommend glazing and baking just before serving. However, if you’re storing the whole dish in the fridge and reheating, the gnocchi will have absorbed some sauce and might be a little softer. A quick brush of melted butter or a bit of olive oil on the gnocchi before reheating can help them crisp up a bit again. For freezer portions, the egg wash might not adhere as well after thawing, so I often skip it and just reheat, or add a light brush of butter on top before the final bake.
Frequently Asked Questions
Final Thoughts
There you have it, my friends! My absolute favorite Gnocchi Chicken Pot Pie. I truly believe this recipe is a winner because it takes all the comforting elements we love about classic pot pie and adds that delightful, unexpected twist with the gnocchi. It’s hearty, incredibly flavorful, and surprisingly simple to make, making it perfect for any night of the week. It’s the kind of dish that makes you feel good from the inside out, and that’s what cooking is all about for me. I hope you give it a try and that it brings as much joy to your table as it does to mine. If you enjoy this recipe, you might also love my Creamy Chicken and Dumplings or my Classic Shepherd’s Pie – they share that same cozy, soul-warming vibe! I can’t wait to hear what you think of this gnocchi chicken pot pie! Please leave a comment below with your thoughts, your own favorite variations, or any questions you might have. And if you share photos, be sure to tag me – I love seeing your culinary creations! Happy cooking!
gnocchi chicken pot pie
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 2 cups sliced cremini mushrooms also known as baby Bella mushrooms
- 1.5 cups diced yellow onion
- 1 tablespoon fresh thyme leaves plus additional for garnish
- 2 teaspoons reduced salt chicken bouillon seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups diced rotisserie chicken white meat
- 15 ounce frozen peas & carrots thawed
- 21 ounce cream of chicken with herbs soup 2 (10.5-ounce) cans
- 3 cups unsalted chicken stock
- 16 ounce package of potato gnocchi
Instructions
Preparation Steps
- In a large saute pan (12 inches wide x 3 inches deep), on medium heat, add the butter, sliced crimini mushrooms, diced onions, fresh thyme leaves, chicken bouillon, salt, and black pepper. Saute the vegetables for 2-3 minutes or until they are tender.
- Add the diced rotisserie chicken, peas & carrots, and cream of chicken with herbs soup to the saute pan. Stir to combine fully.
- Slowly stir in the chicken stock until the pot pie mixture is smooth and fully blended.
- Bring the filling mixture to a low boil, add the potato gnocchi, and reduce the heat to medium-low. Simmer the gnocchi chicken pot pie mixture for 10-15 minutes or until the gnocchi is fully cooked and tender. Be sure to stir often to keep the gnocchi from sticking together.
- Remove from the heat and garnish with additional fresh thyme leaves if desired. Serve warm.
