Creamy Chicken Pot Pie

A delightful and comforting dish that blends tender chicken, creamy sauce, and soft gnocchi, perfect for busy weeknights or cozy weekends.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 450

Main Ingredients

1 lb shredded chicken Use rotisserie chicken for quicker preparation.
16 oz potato gnocchi Can substitute with other pasta if desired.
2 cups mixed vegetables (carrots, peas, corn) Feel free to swap in seasonal or frozen vegetables.
1 cup chicken broth Vegetable broth can be used for a vegetarian version.
1 cup heavy cream Can substitute with half-and-half or Greek yogurt.
1 onion, chopped Provides flavor base.
2 cloves garlic, minced Enhances aroma.
2 tbsp olive oil For sautéing.
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste

Preparation

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until the onion is translucent.
Stir in the shredded chicken, mixed vegetables, thyme, rosemary, salt, and pepper. Cook for 5 minutes.
Add chicken broth and bring to a simmer.
Stir in the heavy cream and potato gnocchi. Cook for an additional 5-7 minutes, until the gnocchi is tender and the sauce is creamy.
Serve hot and enjoy your comforting meal.

For special occasions, pair with a fresh side salad or some crusty bread. Can be served in individual ramekins.