Crustless Chicken Pot Pie with Gnocchi is a quick, tasty meal with all the classic comfort food flavor and none of the hassle of a crust. This chicken pot pie recipe is topped with gnocchi for a creamy, savory twist!
Nothing screams comfort food like a big bowl of chicken pot pie. Am I right?
I would not kick a bowl of this classic dish out of bed, but when it comes to making it, I want the path of least resistance. Specifically when it comes to the crust. UGH. Baking and me are not the best of friends and yes, I know that store-bought crust is always an option.
However, why does chicken pot pie need a crust-crust? Truth: the star of the show is the innards. That doesn’t sound right, but you get the point.
Chicken pot pie can technically be “topped” with anything. I’ve seen chicken pot pie variations topped with mashed potatoes, biscuits, rice, and even noodles.
So, why not Gnocchi Chicken Pot Pie? It’s a stroke of genius if you ask me!
This cast iron chicken pot pie has all the usual suspects of a classic chicken pot pie plus a few additional ingredients. You’ll need:
It’s also pretty easy to make, as chicken pot pie recipes go. You’ll cook your gnocchi to a bit under al dente – no one wants mushy gnocchi with chicken pot pie. Then add your veggies to a 10-inch cast-iron skillet with melted butter over medium-high heat and cook until tender.
Next, whisk in the flour, thyme, parsely, chicken broth and heavy cream until smooth and no lumps are visible. Let the mixture simmer over medium-low heat for about 10 minutes or until the sauce has thickened.
Stir in the chicken and peas, then top with gnocchi and mozzarella. Transfer to a preheated 400 degree oven and cook for 15 to 20 minutes or until the cheese is melted and golden.
Gnocchi: There are a lot of gnocchi options out there. Personally, I use Dellalo gnocchi because it always holds up and is never gummy. It cooks quickly and tastes amazing.
As mentioned above, be sure to slightly undercook the gnocchi before adding it to the top of the chicken pot pie mixture. This will help keep it nice and fluffy while it finishes cooking in the oven. You don’t want to overcook the gnocchi!
Gnocchi and chicken go great together, but you can certainly add a pie crust on top for the old school version. If you need to save time make sure to grab some store-bought pie crust.
Chicken: If you need chicken quickly, definitely reach for the store-bought rotisserie. Otherwise, just cook some chicken breasts or thighs in the oven before adding them to the pot pie.
Want to add more veggies? Please do! Corn, spinach, kale, or any leafy green would be a wonderful addition.
Can you freeze crustless chicken pot pie? Yes! The unbaked OR baked filling of the chicken pot pie freezes well for up to 2 to 3 months. Thaw overnight in the refrigerator and bake to warm through. But always make the gnocchi on the day you will be serving the pot pie.
More Classic Dinner Dishes to Enjoy: