Creamy Gnocchi Chicken Pot Pie Casserole
Creamy chicken pot pie filling with tender chicken, carrots, celery, peas, and a golden potato gnocchi topping. This cozy, family-friendly casserole is an easy comfort-food dinner with no pie crust needed.
- Prep Time: 15 minutes
- Cook Time: 35 MINUTES
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: BAKED
- Cuisine: American
Ingredients
Scale
3 tablespoons unsalted butter
1 small yellow onion, diced
2 medium carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 cups cooked shredded chicken
1 cup frozen peas
1 (16-ounce) package refrigerated potato gnocchi
1 tablespoon olive oil
1/3 cup finely grated Parmesan cheese
Fresh thyme or chopped parsley, for serving
Instructions
- Preheat the oven to 425°F. Grease a 9×13-inch white baking dish.
- Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 7 to 8 minutes, until softened. Stir in garlic and cook for 30 seconds.
- Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in chicken broth and half-and-half until smooth.
- Stir in Italian seasoning, thyme, salt, and pepper. Simmer for 3 to 5 minutes, stirring often, until the sauce thickens.
- Stir in shredded chicken and frozen peas. Pour the creamy chicken pot pie filling into the prepared baking dish.
- Toss gnocchi with olive oil and Parmesan. Scatter evenly over the filling.
- Bake uncovered for 25 to 30 minutes, until bubbling and the gnocchi is golden. Broil for 1 to 2 minutes, if desired, for extra browning.
- Rest for 5 minutes, then garnish with fresh thyme or parsley and serve.