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!
Ingredients
- 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
Instructions
- 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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