Ingredients
Equipment
Method
Preheat and sauté the vegetables
- Preheat oven to 400F.
- In a pan, sauté onion, carrots, and celery in butter for 5 minutes until softened and glossy.
Build the creamy sauce
- Add garlic and thyme and cook for 30 seconds until fragrant.
- Whisk in flour and cook for 1 minute, stirring constantly, until the mixture looks slightly dry and golden.
- Gradually add chicken broth and heavy cream, whisking as you pour, then simmer until thickened, about 5–8 minutes, until it coats the back of a spoon.
Assemble and bake
- Fold in shredded chicken, frozen peas, and uncooked gnocchi and season with salt and pepper.
- Pour the filling into a baking dish.
- Top with puff pastry or refrigerated biscuits, covering the filling evenly.
- Brush the top with egg wash so it browns.
- Bake 25–30 minutes at 400F until golden and bubbly, with visible steam venting from the top.
Notes
For a thicker filling that doesn’t run, simmer the broth-and-cream mixture until it clearly coats a spoon before adding the chicken, peas, and gnocchi. Store leftovers in the fridge up to 3 days; reheat covered in the oven at 350F until hot. Freezing is not recommended because gnocchi can become soft after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a similar creamy texture.