GNOCCHI CHICKEN POT PIE

Here’s a comfort-food twist: a Gnocchi Chicken Pot Pie—creamy, hearty, and full of tender chicken and pillowy gnocchi.

Gnocchi Chicken Pot Pie

Ingredients (serves 4–6)

• Filling:
  • 1 lb (450 g) cooked chicken, diced (rotisserie or roasted works well)
  • 1 tbsp olive oil or butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups mixed vegetables (carrots, peas, corn, or green beans)
  • 1½ cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 2 tsp fresh thyme (or 1 tsp dried)
  • Salt & pepper, to taste
  • 1 package (about 16 oz / 450 g) gnocchi
• Topping:
  • ½ cup grated Parmesan (optional)
  • ¼ cup panko breadcrumbs (optional, for extra crisp)
  • 1 tbsp butter, melted

Instructions

1. Preheat oven:
   • 375°F (190°C). Grease a 9×9-inch baking dish.
2. Cook gnocchi:
   • Boil gnocchi per package instructions, drain, and set aside. (Slightly undercooked is fine—they’ll bake further.)
3. Make the filling:
   • Heat oil/butter in a skillet over medium heat.
   • Sauté onion until translucent, 3–4 min.
   • Add garlic and cook 30 sec.
   • Add vegetables and cook another 3–4 min.
   • Stir in chicken, chicken broth, cream, thyme, salt, and pepper.
   • Simmer 5 min until slightly thickened.
4. Combine with gnocchi:
   • Fold cooked gnocchi into the filling mixture.
   • Transfer everything to the prepared baking dish.
5. Add topping (optional):
   • Mix Parmesan, panko, and melted butter.
   • Sprinkle evenly over the top.
6. Bake:
   • 20–25 minutes, until bubbly and golden on top.
   • Let sit 5 min before serving.

Tips & Variations

• Extra creamy: Stir in ½ cup cream cheese or sour cream.
• Veggie-packed: Add spinach, mushrooms, or roasted broccoli.
• Herb swap: Rosemary, parsley, or sage all work beautifully.
• Make-ahead: Assemble ahead and bake just before serving.

If you want, I can make a low-carb version that swaps gnocchi for cauliflower gnocchi and keeps it super creamy but lighter.

Do you want me to do that?