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Gnocchi Chicken Pot Pie is a dish that beautifully marries the heartiness of a classic pot pie with the delightful textures of gnocchi, creating a comforting meal perfect for any occasion. This dish features a creamy filling enriched with tender chunks of chicken and vibrant vegetables, all nestled among fluffy gnocchi. Topping it all off is a golden, flaky puff pastry that provides the ultimate crunch to every bite. Whether you're looking for a cozy family dinner, a dish to impress at gatherings, or simply a meal prep option that warms the soul, Gnocchi Chicken Pot Pie is a versatile choice that will surely satisfy.

Gnocchi Chicken Pot Pie

Indulge in the ultimate comfort food with Gnocchi Chicken Pot Pie! This hearty dish blends fluffy gnocchi with tender chicken and vibrant veggies, all enveloped in a creamy filling and topped with golden, flaky puff pastry. It's perfect for family dinners or impressing guests. Explore both store-bought and homemade options for your gnocchi and elevate this classic recipe with fresh ingredients. Enjoy a comforting meal that warms the soul! #GnocchiPotPie #ComfortFood #RecipeIdeas #CozyDinner #FoodieFaves
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Ingredients
  

1 pound gnocchi (store-bought or homemade)

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 pound cooked chicken, shredded or diced (rotisserie chicken works great)

1 cup frozen peas

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

1 tablespoon cornstarch (optional, for thickening)

1 tablespoon fresh parsley, chopped (for garnish)

1 sheet puff pastry (store-bought)

Instructions
 

Cook the Gnocchi: In a large pot of boiling salted water, cook the gnocchi according to package instructions. Drain and set aside.

    Prepare the Filling: In a large skillet or saucepan, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent (about 3-4 minutes).

      Add Vegetables: Stir in the carrots and celery, cooking for another 5 minutes until they soften.

        Combine Chicken and Peas: Add the shredded chicken and frozen peas to the skillet, mixing well.

          Add Liquids and Seasoning: Pour in the chicken broth and heavy cream. Season with thyme, rosemary, salt, and pepper. Bring to a gentle simmer and cook for about 10 minutes. If you prefer a thicker filling, mix the cornstarch with a tablespoon of water to create a slurry, then stir it into the mixture to thicken.

            Incorporate Gnocchi: Gently fold in the cooked gnocchi, allowing them to absorb some of the sauce for about 2-3 minutes.

              Preheat Oven: Preheat your oven to 400°F (200°C).

                Prepare the Pie: Transfer the gnocchi and chicken filling into a greased baking dish. Roll out the puff pastry and cut it to size, placing it over the top of the filling. Trim any excess edges and make a few slits in the pastry for steam to escape.

                  Bake: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the puff pastry is golden brown and crispy.

                    Garnish and Serve: Remove from the oven, let cool for a few minutes, then garnish with chopped fresh parsley before serving. Enjoy your Gnocchi Chicken Pot Pie!

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6