Ingredients
Scale
- 1 pound gnocchi
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400°F (200°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Add cooked chicken and vegetables, sauté for 3-4 minutes.
- Pour in heavy cream, chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Simmer until slightly thickened, about 5 minutes.
- Remove from heat and top with puff pastry or pie crust, trimming edges and sealing well.
- Cut a few slits on top of the crust for steam to escape.
- Bake in the preheated oven for 20-25 minutes until golden brown.
- Let cool slightly before serving hot hot.
Notes
- You can substitute fresh herbs for dried thyme for a more vibrant flavor.
- Make ahead by preparing the filling and covering; add crust before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, Sauté
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 7g
- Sodium: 890mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg