As a child, I really didn’t like chicken pot pie. I don’t really know what it was about the dish that I didn’t like. maybe it had something to do with never having the homemade kind, but I always cringed when I saw my mom pop those frozen pies in the oven. Now, I’ve grown to appreciate a lot of foods I hated as a child, including chicken pot pie.
This is my version of chicken pot pie, which includes two of my favorite ingredients: gnocchi and puff pastry. I love to gnocchi because its very hearty, which makes it a great addition to many dishes (like my gnocchi and sweet potato soup). In my photos, you’ll probably notice my gnocchi has herbs in it, that’s just because it was on sale, regular gnocchi will be great for this recipe too.
I use puff pastry for my pie crust because I almost always have it in the house since I’ve moved to Switzerland and its convenient. It also makes a deliciously flaky crust!
I’ve used ground chicken in my recipe because I like that it makes it much easier to eat the pie since you don’t have to cut the pieces as you go. However, you can use regular chicken breast or some other cut, just be sure to slice it into bite-sized pieces before adding it to the pies.
Ingredients
- 1/4 lb ground chicken
- 1 carrot (about 1 cup chopped)
- 1 medium onion (about 1 cup chopped)
- 1 lb gnocchi
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups chicken stock
- 1/4 cup milk
- 1 tsp parsley
- 1 tsp cilantro
- 1 sheet puff pastry
- Olive oil for cooking
- salt and pepper to taste
Instructions
- Preheat the oven to 430 F.
- Bring a pot of water to boil and cook the gnocchi. Meanwhile, cook the ground chicken in a skillet with olive oil, lemon juice, salt, and pepper. Chop the onion and carrot and cook in a separate skillet in olive oil.
- When the rest of the ingredients are nearly cooked, have the chicken stock, milk, and flour measured and standing by. Melt the butter in a saucepan. When the butter is completely melted, add the flour and whisk quickly until incorporated. Immediately add the stock and milk and stir.
- Add the parsley, cilantro, cooked gnocchi, chicken, carrot, and onion to the chicken stock mixture and let simmer.
- While the ingredients are simmering on the stove, unroll your puff pastry and lay out your individual pie dishes on the top. Cut around each dish so you have one piece of puff pastry per dish (square pieces are just fine).
- Ladle the stock mixture into the individual pie dishes, being sure to get some of everything and a bit of broth. Make sure none of the dishes are too full for the crust.
- Lay a piece of puff pastry over each pie and press down lightly. Then make a few slits in the top to let the steam escape.
- Put the pies on a baking sheet and bake for 10 - 12 minutes or until the tops are brown and puffy.
- Serve and enjoy.
Chicken Pot Pie with Gnocchi is an original post from Stumbling upon Happiness which is not allowed to be copied on other sites.