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Gnocchi Pot Pie

A warm and comforting Gnocchi Pot Pie that's quick and easy to make, perfect for cold evenings or busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package gnocchi
  • 2 cups mixed vegetables (carrots, peas, corn) Use frozen for convenience.
  • 1 cup cooked chicken (shredded or diced) Rotisserie chicken works beautifully.
  • 2 cups chicken broth Low-sodium if you prefer to control salt levels.
  • 1 cup heavy cream For richness and silkiness.
  • 2 tablespoons butter Use unsalted butter so you can control the salt.
  • 1 teaspoon garlic powder Fresh garlic gives it that extra flavor boost.
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat until it sizzles.
  2. Add the mixed vegetables and cook for about 5 minutes until tender.
  3. Stir in the cooked chicken, garlic powder, onion powder, salt, and pepper, ensuring every bite is seasoned.
  4. Pour in the chicken broth and bring to a gentle simmer.
  5. Add the heavy cream and stir to combine until the sauce becomes glossy.
  6. In a separate pot, cook the gnocchi according to package instructions until they float, usually about 2-3 minutes, then drain.
  7. Add the cooked gnocchi to the creamy filling and stir gently.
  8. Heat through for an additional 2-3 minutes until warm and melded.
  9. Serve warm, garnished with fresh parsley.

Notes

Use frozen mixed vegetables and a store-bought rotisserie chicken to cut prep time. If the filling seems thin, simmer uncovered longer or stir in 1 teaspoon of cornstarch mixed with 1 tablespoon cold water.