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Gnocchi Chicken Pot Pie

Gnocchi chicken pot pie with a creamy chicken-and-vegetable filling and pillowy potato gnocchi baked under a golden puff pastry or biscuit top. Thickened with a butter-and-flour roux for a rich, spoonable texture that turns bubbly in the oven.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and sauté vegetables
  1. Preheat oven to 400F. Sauté onion, carrots, and celery in butter for 5 minutes, stirring until the vegetables soften and look glossy.
Build the creamy base
  1. Add garlic and thyme and cook for 30 seconds until fragrant. Whisk in flour and cook for 1 minute, stirring constantly so it looks slightly thickened.
  2. Gradually add chicken broth and heavy cream, whisking as you pour. Simmer until thickened, about 3–5 minutes, until the sauce coats the back of a spoon.
Fill and assemble
  1. Fold in shredded chicken, frozen peas, and potato gnocchi, then season with salt and pepper. Stir until evenly distributed and the gnocchi starts to look glossy.
  2. Pour the mixture into a baking dish and top with puff pastry or refrigerated biscuits. Press lightly so the topping sits evenly over the filling.
  3. Brush the top with egg wash. Bake at 400F for 25–30 minutes until golden and bubbly, with visible steam from a vent area in the center.

Notes

For the thickest, sliceable result, let the pot pie rest 5 minutes after baking so the filling tightens. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350F oven until hot throughout. Freeze is not recommended for best texture. For a lighter swap, use half-and-half instead of heavy cream (the sauce will be a bit less rich but still creamy).