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Gnocchi Chicken Pot Pie

Gnocchi chicken pot pie with a creamy chicken-and-vegetable filling and tender gnocchi, baked under a golden puff pastry or biscuit top. Cook a thickened roux-style sauce, then bake until bubbly and browned with visible steam from the vent.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

potato gnocchi
  • 1 lb potato gnocchi
cooked chicken
  • 2 cooked chicken, shredded
frozen peas
  • 1 cup frozen peas
carrots
  • 2 carrots, diced
celery
  • 2 celery, diced
onion
  • 1 onion, diced
garlic
  • 3 garlic, minced
unsalted butter
  • 4 tbsp unsalted butter
all-purpose flour
  • 3 tbsp all-purpose flour
chicken broth
  • 2 cup chicken broth
heavy cream
  • 1 cup heavy cream
fresh thyme
  • 1 tsp fresh thyme
puff pastry or refrigerated biscuits
  • 1 sheet puff pastry or refrigerated biscuits
egg
  • 1 egg (for egg wash)
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and sauté vegetables
  1. Preheat the oven to 400F. Sauté the onion, carrots, and celery in butter for 5 minutes, stirring until softened and fragrant.
Build the creamy sauce
  1. Add the garlic and fresh thyme, then cook until fragrant. Whisk in the flour and cook for 1 minute, until the mixture looks smooth and slightly thickened.
  2. Gradually add the chicken broth and heavy cream. Simmer until thickened, with a spoonable consistency and light bubbling.
Fill and top the pie
  1. Fold in the shredded chicken, frozen peas, and uncooked potato gnocchi. Season with salt and pepper to taste, then stir until evenly combined.
  2. Pour the filling into a baking dish. Top with the puff pastry sheet or refrigerated biscuits so the surface is covered.
  3. Brush the top with egg wash. Bake for 25-30 minutes at 400F until golden and bubbly, with steam rising from the top.

Notes

For the best texture, use the oven-ready top only after the sauce is thickened so the gnocchi doesn’t sink and the filling stays creamy. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended due to the gnocchi texture after thawing. For a lighter option, use half-and-half instead of heavy cream.