Description
This Gnocchi Chicken Pot Pie recipe combines the comfort of a classic pot pie with the added goodness of pillowy gnocchi, creating a hearty and flavorful dish perfect for family dinners.
Ingredients
- 2 tbsp butter
- ½ onion (chopped)
- 1 celery rib (chopped)
- 1 large carrot (chopped)
- 4 cloves garlic (minced)
- 2 tbsp flour
- ½ tsp celery salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chopped rosemary (fresh or dried)
- 1 cup chicken stock
- 1 cup milk
- ¼ cup heavy cream
- 1 tbsp whole grain mustard
- 1 cup frozen peas
- 1 cup shredded chicken (rotisserie)
- 1 package gnocchi (14 oz)
- Drizzle of olive oil
- ½ cup grated parmesan
For the Filling:
For the Topping:
Instructions
- Preheat the oven to 350°F.
- Add the minced garlic and cook for another minute.
- Sprinkle the flour over the vegetables and stir, cooking for 1 minute. Add the celery salt, onion powder, garlic powder, and rosemary; stir to combine.
- Slowly pour in the chicken stock and milk while stirring, letting the mixture gradually thicken over a few minutes.
- Stir in the heavy cream, peas, shredded chicken, and whole grain mustard. Turn off the heat.
- While the filling sits, boil the gnocchi until they float to the top of the pot. Drain well, making sure there’s no excess water.
- Assemble the pot pie in a small baking dish: spoon the filling into the dish first, then scatter the cooked gnocchi over top. Drizzle lightly with olive oil and finish with the grated parmesan.
- Bake for 25 minutes, then broil for 1–2 minutes if you’d like the top extra golden.
Melt the butter in a large pot over medium heat. Add the chopped onion, celery, and carrot and sauté for about 5 minutes, until softened.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg
