Gnocchi Chicken Pot Pie: A Comforting Twist on a Classic Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 pound cooked chicken, shredded
- 1 (17.6 ounce) package potato gnocchi
- Salt and black pepper to taste
- Instructions:
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened (5-7 minutes).
- Stir in mushrooms, thyme, rosemary, and red pepper flakes; sauté until mushrooms are soft.
- Sprinkle flour over the mixture; stir for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth and then heavy cream; simmer until thickened (10-15 minutes).
- Stir in shredded chicken, peas, corn, salt, and pepper; heat through.
- Cook gnocchi according to package instructions; drain and toss with melted butter and Parmesan cheese.
- Preheat oven to 375°F (190°C). Pour filling into an oven-safe skillet; top with gnocchi.
- Bake for 20-25 minutes until golden brown.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 460
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg