Chicken Pot Pie Topped With Gnocchi

A cozy and hearty chicken pot pie topped with gnocchi instead of the traditional crust. A great way to use up leftover chicken or turkey.

By @britacooks

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 2 tbsp butter
• 0.5 piece onion
• 1 piece celery rib
• 1 piece carrot
• 4 cloves garlic
• 2 tbsp flour
• 0.5 tsp celery salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp rosemary
• 1 cup chicken stock
• 1 cup milk
• 0.25 cup heavy cream
• 1 tbsp whole grain mustard
• 1 cup frozen peas
• 1 cup shredded chicken
• 1 package gnocchi
• 1 drizzle olive oil
• 0.5 cup grated parmesan

Instructions

1. Melt 2 tbsp of butter in a large pan over medium heat.
2. Add ½ chopped onion, 1 chopped celery rib, 1 chopped large carrot, and 4 minced garlic cloves to the pan. Cook until the vegetables are softened.
3. Stir in 2 tbsp of flour, ½ tsp of celery salt, 1 tsp of onion powder, 1 tsp of garlic powder, and 1 tsp of chopped rosemary. Cook for a few minutes until the flour is absorbed.
4. Pour in 1 cup of chicken stock, 1 cup of milk, and ¼ cup of heavy cream. Stir well to combine.
5. Add 1 tbsp of whole grain mustard, 1 cup of frozen peas, and 1 cup of shredded chicken. Stir until everything is well mixed.
6. Prepare the gnocchi according to the package instructions. Once cooked, drain and set aside.
7. Preheat the oven to 375°F (190°C).
8. Transfer the chicken mixture to a baking dish. Top with the cooked gnocchi, drizzle with olive oil, and sprinkle with ½ cup of grated parmesan.
9. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.