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Gnocchi Chicken Pot Pie

Gnocchi chicken pot pie with a creamy chicken-and-vegetable filling and tender gnocchi, baked until bubbly. Topped with a golden puff pastry or biscuit layer, it’s an easy oven meal with classic pot pie comfort and a hearty twist.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi chicken 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 clove 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 and pepper to taste
Pot pie topping
  • 1 sheet puff pastry or refrigerated biscuits
  • 1 egg for egg wash

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and sauté vegetables
  1. Preheat the oven to 400°F. Heat 4 tablespoons unsalted butter in a Dutch oven, then sauté onion, carrots, and celery until softened, about 5 minutes, stirring occasionally.
Build the creamy roux base
  1. Add garlic and fresh thyme, then cook for about 30 seconds until fragrant. Whisk in all-purpose flour and cook for 1 minute to remove the raw flour taste.
Simmer until thickened
  1. Gradually whisk in chicken broth and heavy cream, stirring until smooth. Simmer until thickened, about 8–10 minutes, with a gentle bubbling consistency.
Add filling ingredients and season
  1. Fold in shredded cooked chicken, frozen peas, and potato gnocchi, keeping the gnocchi un-cooked in the sauce. Season with salt and pepper to taste, then cook for 3–5 minutes to slightly warm the filling.
Assemble and top
  1. Pour the hot filling into a baking dish. Top with puff pastry or refrigerated biscuits, pressing lightly to cover the surface.
Egg wash and bake
  1. Brush the pastry or biscuits with egg wash made from the egg. Bake at 400°F for 25–30 minutes until golden and bubbly, with visible steam rising from a vent.

Notes

For the thickest, scoopable filling, let the sauce simmer until it coats the back of a spoon before adding the gnocchi. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven or microwave until hot throughout. Freeze assembled but unbaked up to 2 months (thaw overnight in the fridge, then bake); freeze baked leftovers up to 1 month for best texture. For a lighter option, swap heavy cream for evaporated milk or half-and-half and expect a slightly thinner sauce that may need a few extra minutes of simmering.