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+ servings

Crustless Chicken Pot Pie with Gnocchi

Crustless Chicken Pot Pie with Gnocchi has all the classic comfort food flavor and is topped with gnocchi for a creamy, savory twist!
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  • 2 12oz packages gnocchi
  • 1/4 cup unsalted butter
  • 1/3 cup yellow onion, diced
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 tsp dried thyme
  • 1 Tbsp chopped fresh parsley
  • 1 3/4 cups chicken stock
  • 1/2 cup heavy whipping cream
  • 3 cups shredded chicken
  • 1 cup frozen or fresh peas
  • 1 cup shredded mozzarella
  • salt and pepper to taste


  • Preheat an oven to 400 degrees. Fill a large pot with water and bring to a boil. Add the gnocchi and cook according to package instructions, but slightly undercooked. Remove gnocchi from the pot and set aside.
  • In a 10-inch cast-iron skillet, melt the butter over medium-high heat. Add the onions, carrots, celery, garlic, salt, and pepper. Cook the veggies until tender.
  • Whisk in the flour, thyme, parsely, chicken broth and heavy cream. Whisk until no lumps can be seen. Let the mixture simmer over medium-low heat for about 10 minutes or until the sauce has thickened.
  • Stir in the chicken and peas. Remove the skillet from the heat and top the mixture with gnocchi followed by mozzarella.
  • Put the skillet in the oven and cook for about 15 minutes or until the cheese is golden and brown.
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