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The history of pot pie can be traced back to ancient times, with various cultures creating their own versions of meat-filled pastries. The modern pot pie, as we know it today, gained popularity in the United States during the 19th century. Initially, it was a way to utilize leftover meats and vegetables, encased in a crust to keep them fresh. Over the years, pot pies have evolved into a beloved staple in many households, often featuring a range of fillings, from classic chicken to savory beef and beyond.

Gnocchi Chicken Pot Pie

Discover the comforting twist of Gnocchi Chicken Pot Pie! This modern take on a classic dish blends the pillowy texture of gnocchi with tender chicken and a creamy sauce for a heartwarming meal perfect for family dinners or impressing guests. Packed with flavor and easy to make, it's sure to become a favorite in your kitchen. Try pairing with a side salad for a complete meal! #GnocchiChickenPotPie #ComfortFood #DinnerIdeas #HomeCooking #CozyEats #YummyRecipes
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Ingredients
  

1 lb chicken breast, diced

2 cups frozen gnocchi

1 cup carrots, diced

1 cup celery, diced

1 cup peas (fresh or frozen)

1 medium onion, chopped

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

2 tbsp olive oil

1 tsp thyme

1 tsp rosemary

Salt and pepper to taste

1 cup shredded cheddar cheese (optional)

2 tbsp fresh parsley, chopped (for garnish)

1 pre-made pie crust (or biscuit dough for topping)

Instructions
 

Prepare the Chicken: In a large pot, heat olive oil over medium heat. Add diced chicken breast, season with salt, and pepper, and sauté until cooked through (about 6-8 minutes). Remove and set aside.

    Sauté Vegetables: In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

      Create the Sauce: Pour in the chicken broth and bring to a simmer. Stir in the heavy cream, thyme, rosemary, and cooked chicken. Cook for an additional 5 minutes, allowing the flavors to meld together.

        Add Gnocchi and Peas: Stir in the gnocchi and peas, and cook for another 5-7 minutes until the gnocchi are tender and the mixture has thickened slightly. If desired, mix in shredded cheddar cheese for a creamy texture.

          Assemble the Pot Pie: Preheat your oven to 400°F (200°C). Transfer the chicken and gnocchi mixture into a deep pie dish. Cover with the pre-made pie crust or biscuit dough. Cut a few slits in the top to allow steam to escape.

            Bake: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crispy.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings