Description
A comforting twist on classic chicken pot pie and gnocchi, featuring tender gnocchi in a creamy, rich filling with vegetables and shredded chicken.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 2 cups cooked chicken, shredded
- 3 cups chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 16 oz package potato gnocchi
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-proof skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent.
- Add the minced garlic, diced carrots, and celery to the skillet. Cook for another 5 minutes until the vegetables are tender.
- Stir in the dried thyme, salt, and black pepper.
- Add the frozen peas and shredded cooked chicken to the skillet, stirring to combine.
- In a separate bowl, whisk together the chicken broth, milk, and flour until smooth. Pour into the skillet and bring the mixture to a simmer, stirring continuously until it thickens, about 5 minutes.
- Stir in the potato gnocchi and allow them to cook in the sauce for about 2 minutes.
- Sprinkle the chopped fresh parsley and grated Parmesan cheese over the top of the mixture.
- Transfer the skillet to the preheated oven and bake for about 15-20 minutes until the top is golden and bubbly.
- Let the pot pie cool for a few minutes before serving.
Notes
Use fresh ingredients for the best flavor. You can substitute chicken with turkey. Adjust seasonings to your taste before baking.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg