Ingredients
Scale
- 1 pound of chicken breast, cooked and shredded
- 1 package (16 oz) of potato gnocchi
- 2 cups of mixed vegetables (peas, carrots, celery)
- 1 cup of chicken broth
- 1 cup of heavy cream
- 1 cup of shredded cheese (cheddar or mozzarella)
- 1 sheet of puff pastry or pie crust
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large ovenproof skillet, heat olive oil over medium heat. Add cooked chicken and vegetables; sauté for 5 minutes.
- Add gnocchi, chicken broth, and heavy cream; bring to a simmer and cook until slightly thickened, about 8 minutes.
- Stir in shredded cheese until melted. Season with salt and pepper.
- Cover the filling with puff pastry or pie crust, trim edges, and cut a few small slits for steam escape.
- Bake in the preheated oven for 20-25 minutes until golden brown.
- Let cool slightly before serving.
Notes
- You can substitute the vegetables with your favorites like mushrooms or spinach.
- For a gluten-free version, use a gluten-free pie crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 125 mg