Ah, Gnocchi Chicken Pot Pie! You guys, I can’t express enough how much I adore this dish. It’s like a warm hug on a chilly evening, wrapped in a delicious layer of creamy goodness. I remember the first time I made this: I had a whole group of friends over for dinner, and I wanted to make something that felt comforting yet gourmet. When I pulled this pie out of the oven, I could practically see their mouths watering—it was a hit!
Now, what really gets me about this recipe is the gnocchi. When you toss those little potato dumplings into the mix, it takes everything to a whole new level. The combination of tender chicken, sautéed veggies, and rich sauce makes every bite feel indulgent. Plus, it’s versatile—you can use whatever veggies you have lurking in your fridge! Let’s dive in and unleash our inner chefs!
What’s in Gnocchi Chicken Pot Pie?
Gnocchi: The star of the show! These delicate little dumplings absorb all that delicious sauce and add a wonderful texture to the dish. You can use store-bought (which I often do for convenience) or whip up a batch of homemade, if you’re feeling adventurous.
Cooked Chicken: I typically use shredded rotisserie chicken because it’s quick and adds loads of flavor. But you can cook your own if you feel like it. Just be sure it’s well-seasoned!
Carrots: These sweet little veggies provide a lovely crunch and a splash of color. They really elevate the overall appearance of the dish!
Peas: Fresh or frozen, peas add a burst of sweetness. Plus, they’re so cute! Who doesn’t love those little green spheres?
Mushrooms: I love mushrooms as they bring an earthy richness that’s just divine. You can use any variety—button, cremini, or even shiitake if you’re feeling fancy.
Onion and Garlic: These aromatics form the foundation of flavor, bringing all the other ingredients together in harmony. Sautéing them will make your kitchen smell heavenly!
All-Purpose Flour: This helps create a luscious, creamy sauce by adding body to the broth and cream.
Chicken Broth: Low-sodium for the win! This adds depth to your filling without making it too salty.
Heavy Cream: Ah, the indulgence! It makes the filling so rich and creamy—you can use half-and-half for a slightly lighter version, but it won’t quite be the same.
Butter: A must for sautéing the onions, garlic, and veggies, adding a hint of richness to the whole dish.
Dried Thyme: This herb adds a lovely flavor and pairs perfectly with chicken and creamy sauces. Fresh thyme as a garnish brightens everything up a notch.
Salt and Pepper: The essential seasonings to make everything pop! Don’t forget to taste as you go!
Is Gnocchi Chicken Pot Pie Good for You?
You might be wondering if this heavenly dish has a place in your healthy eating plan. I’d say it’s all about balance!
The combination of *chicken*, *carrots*, + *peas* provides a good dose of protein and essential vitamins. While *mushrooms* add fiber and antioxidants, making this dish somewhat nutritious! However, since it’s also creamy and rich from the *heavy cream* and *butter*, it’s best enjoyed in moderation—especially if you’re watching your calorie intake.
One way to make this dish slightly healthier is by incorporating more veggies or opting for lower-fat cream alternatives. You do you, friend!
Ingredients List
– 1 lb gnocchi (store-bought or homemade)
– 2 cups cooked chicken, shredded or diced
– 1 cup carrots, diced
– 1 cup peas (fresh or frozen)
– 1 cup mushrooms, sliced
– 1 cup onion, diced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 3 cups chicken broth
– 1 cup heavy cream
– 2 tbsp butter
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh thyme for garnish (optional)
Serves about 4-6 people.
How to Make Gnocchi Chicken Pot Pie?
1. In a large pot, melt the butter over medium heat. Toss in the onions and garlic, and sauté until the onions are translucent, about 3-4 minutes.
2. Stir in the carrots and mushrooms. Cook for another 5 minutes until the veggies begin to soften.
3. Sprinkle the flour over the veggies, stirring well to coat. Cook for about 1 minute to remove the raw flour taste.
4. Gradually whisk in the chicken broth. Bring the mixture to a simmer and let it thicken slightly, about 5-7 minutes.
5. Add the heavy cream, shredded chicken, peas, and dried thyme. Give it a good stir and season with salt and pepper to taste.
6. Meanwhile, cook the gnocchi according to package instructions. Drain and set aside.
7. Gently fold the cooked gnocchi into the pot pie filling, ensuring everything is well combined and heated through.
8. Remove from heat, and let it sit for a few minutes to thicken further. Serve warm, garnished with fresh thyme if desired.
Comforting Variations and Tips
If you want to take this dish to the next level, you can add different vegetables like corn or green beans. Feeling fancy? Bake it in an oven-safe dish at 350°F (175°C) for about 20 minutes after layering on some puff pastry or biscuit dough for that crispy topping everyone loves!
Another tip? You could use leftover turkey for a post-holiday twist! It’s such a cozy meal and a great way to use up those leftover bits.
I really hope you give this Gnocchi Chicken Pot Pie a try. I promise it will warm your heart and tickle your taste buds! If you do make it, I’d love to hear how it turns out or any creative twists you put on it. Happy cooking, my friends!
