Description
This Gnocchi Chicken Pot Pie combines tender shredded chicken, pillowy gnocchi, and mixed vegetables in a creamy, flavorful sauce, all baked under a golden, flaky pie crust. Perfect for a cozy, comforting meal that’s both satisfying and easy to prepare, this dish brings a delightful twist to traditional pot pie with soft gnocchi adding unique texture.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken, shredded
- 1 cup gnocchi
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Pie Crust
- 1 pie crust
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it is hot enough for baking the pot pie.
- Combine filling ingredients: In a large skillet, mix together the shredded chicken, gnocchi, mixed vegetables, chicken broth, and heavy cream.
- Season the mixture: Add garlic powder, onion powder, dried thyme, salt, and pepper to the skillet ingredients for a balanced, aromatic flavor.
- Cook filling: Place the skillet over medium heat and cook the mixture until the gnocchi is tender and the liquid has thickened slightly, creating a creamy consistency.
- Transfer filling: Pour the cooked mixture into a pie dish, evenly distributing it for a consistent pie filling.
- Top with pie crust: Cover the filling with the pie crust and cut small slits on the crust surface to allow steam to escape while baking.
- Bake the pot pie: Place the pie in the preheated oven and bake for 30-35 minutes until the crust is golden brown and crisp.
- Cool before serving: Allow the pie to cool for a few minutes after baking to let the filling set, making it easier to slice and serve.
Notes
- Use pre-cooked chicken to save time; leftovers work well.
- If fresh mixed vegetables are unavailable, frozen can be used but thaw beforehand.
- Adjust seasoning to your taste, especially salt and pepper.
- For a richer filling, consider adding grated cheese before covering with the crust.
- Ensure slits on the pie crust are big enough for steam to escape to prevent sogginess.
- Let the pie rest before cutting to avoid filling spilling out.
