Ingredients
Equipment
Method
Preheat and sauté the vegetables
- Preheat the oven to 400F. Set out the vegetables so they’re ready to go once the pot heats.
- In a skillet, sauté the onion, carrots, and celery in the butter for 5 minutes, until they soften and turn glossy. Keep the heat at medium so the vegetables cook without browning too much.
Build the creamy filling
- Add the garlic and fresh thyme for 30 seconds, stirring until fragrant. You should be able to smell the garlic right away.
- Whisk in the all-purpose flour and cook for 1 minute. The mixture should look slightly thickened and smell nutty.
- Gradually whisk in the chicken broth and heavy cream. Bring it to a simmer and cook 5-7 minutes, stirring, until thickened enough to coat the back of a spoon.
- Fold in the shredded cooked chicken, frozen peas, and uncooked potato gnocchi, then season with salt and pepper to taste. The peas should be evenly distributed, and the gnocchi should be fully submerged.
Assemble and bake
- Pour the filling into a baking dish. Smooth the top so the crust will sit evenly.
- Top with puff pastry or refrigerated biscuits. Aim for full coverage so the filling stays sealed as it bakes.
- Brush the crust with the egg wash made from the egg. Look for an even glossy coating, especially at the edges.
- Bake 25-30 minutes at 400F until golden and bubbly. You should see active bubbling at the center and around any vent or seam.
Notes
Pro tip: If the filling looks too thick after simmering, loosen it with a splash of broth before adding the gnocchi so it stays creamy after baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 350F until warmed through. Freezing: yes, freeze the baked pie up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use half-and-half in place of heavy cream.