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Gnocchi Chicken Pot Pie

Gnocchi chicken pot pie with a creamy chicken-and-vegetable filling tucked under a golden puff pastry or biscuit top. Potato gnocchi cooks right in the filling for tender bites in a bubbling, spoonable casserole.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Potato gnocchi
  • 1 lb potato gnocchi Keep gnocchi uncooked so it cooks in the filling.
Chicken and vegetables
  • 2 cup cooked chicken, shredded Use shredded cooked chicken.
  • 1 cup frozen peas No need to thaw.
  • 2 carrots, diced Dice into small, even pieces.
  • 2 celery, diced Dice into small, even pieces.
  • 1 onion, diced Yellow or sweet onion works well.
  • 3 clove garlic, minced Minced garlic for best flavor distribution.
Creamy filling
  • 4 tbsp unsalted butter For sautéing the vegetables and building flavor.
  • 3 tbsp all-purpose flour Thickens the sauce after simmering.
  • 2 cup chicken broth Use low-sodium if you like less salt.
  • 1 cup heavy cream Adds richness and a silky texture.
  • 1 tsp fresh thyme Use fresh leaves; chop if needed.
  • 1 sheet puff pastry or refrigerated biscuits Use puff pastry sheet or refrigerated biscuit can.
  • 1 egg (for egg wash) Helps the top bake golden and glossy.
  • 1 salt and pepper to taste Season to your preference. Use during cooking and to finish.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook the filling
  1. Preheat the oven to 400F. This heats while you build the creamy chicken-vegetable base.
  2. Sauté the onion, carrots, and celery in the butter over medium heat for 5 minutes, until softened. Stir occasionally and watch for light browning on the edges.
  3. Add the garlic and thyme for 30 seconds, then whisk in the flour and cook for 1 minute. The mixture should look slightly paste-like and smell fragrant.
  4. Gradually add the chicken broth and heavy cream, whisking as you pour. Simmer until thickened, so it coats the back of a spoon.
  5. Fold in the shredded chicken, frozen peas, and uncooked potato gnocchi, then season with salt and pepper to taste. Stir until the gnocchi is evenly distributed and the filling is well combined.
Assemble and bake
  1. Pour the filling into a baking dish in an even layer. Use a spoon to level the surface so the top bakes uniformly.
  2. Top with the puff pastry sheet or arrange the refrigerated biscuits over the filling. Make sure the top covers the filling with minimal gaps.
  3. Brush the pastry or biscuits with the egg wash. Use a light coating so it turns golden with a glossy finish.
  4. Bake for 25-30 minutes at 400F until golden and bubbly with steam visibly rising from a vent. Let it stand 5 minutes before serving so the filling sets.

Notes

Pro tip: simmer the sauce just until thickened before adding gnocchi—this prevents a watery pie. Refrigerate leftovers in a sealed container up to 3-4 days; reheat in the oven at 350F until hot and bubbly. Freezing is not recommended for the assembled pie, since the gnocchi and pastry can lose texture. For a lighter option, use half-and-half instead of heavy cream.