🥣 Gnocchi Chicken Pot Pie: The Ultimate Comfort Fusion
The Classic Comfort Dish Gets an Italian Twist
Chicken pot pie is the quintessential dish of comfort—a creamy, savory filling of chicken and vegetables under a golden, flaky crust. But what if we told you there was a way to make it even more soul-soothing, with a fun, pillowy twist?
Enter the Gnocchi Chicken Pot Pie. By replacing the traditional pastry crust with a blanket of tender, light-as-air potato gnocchi, we transform the humble pot pie into a rich, baked casserole. This fusion dish retains all the familiar, heartwarming flavor of the original, while adding an exciting new texture that makes it perfect for a cozy weeknight dinner or a special gathering.
Ingredients
🍗 For the Filling
| Ingredient | Quantity | Notes |
| Butter | 4 Tbsp | Unsalted is best |
| Yellow Onion | 1 medium | Finely chopped |
| Carrots | 1 cup | Diced |
| Celery | 1 cup | Diced |
| All-Purpose Flour | $\frac{1}{2}$ cup | For thickening the sauce (the roux) |
| Chicken Broth | 3 cups | Low sodium preferred |
| Milk | 1 cup | Whole milk or half-and-half for richness |
| Cooked Chicken | 3 cups | Shredded or diced (rotisserie chicken works great!) |
| Frozen Peas | 1 cup | Do not thaw |
| Frozen Corn | $\frac{1}{2}$ cup | Do not thaw |
| Fresh Thyme | 1 tsp | Finely chopped, or $\frac{1}{2}$ tsp dried |
| Salt and Black Pepper | To taste | Start with 1 tsp salt and $\frac{1}{2}$ tsp pepper |
| Fresh Parsley | 2 Tbsp | Chopped, for garnish |
🥔 For the Topping
| Ingredient | Quantity | Notes |
| Potato Gnocchi | 1 (16-oz) package | Shelf-stable or refrigerated, not frozen |
| Olive Oil | 1 Tbsp | |
| Parmesan Cheese | $\frac{1}{4}$ cup | Freshly grated, for sprinkling |
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