Next, I add the diced carrots to the boiling broth, cooking them until they’re just tender. Then comes my favorite part—the gnocchi! I toss them into the pot and let them cook, absorbing all those lovely flavors. Once the gnocchi float to the top, this tells me they’re done. I stir in frozen peas, shredded chicken, and the heavy cream, bringing it all together with thyme, salt, and pepper to taste. The dish starts smelling absolutely divine at this point!
Now, preheat your oven to 425°F (220°C). While it’s heating, I typically take the pie crust out to bring it back to room temperature. In a baking dish, I pour the creamy chicken and gnocchi mixture, spreading it out evenly. Finally, I drape the pie crust over the filling and tuck in the edges to seal it up. A few slits on top helps to release steam while it bakes, creating that beautiful, flaky texture we all love.
Pop your creation in the oven and let it bake for 25 to 30 minutes, until the crust is golden brown. I usually take a moment to savor the incredible aroma filling my kitchen—nothing beats the smell of comfort food baking away!
Pro Tips for Best Results
One thing I’ve learned through trial and error is to always taste your filling before sealing your pie. I once skipped this step, thinking I could fix it with spices later, and it turned out bland. Now I always test for seasoning while it’s still in the pot!
I also recommend allowing the mixture to cool for a few minutes before adding the pie crust. This helps prevent the crust from becoming soggy and allows it to bake beautifully. Trust me, nobody wants a soggy pie!
Lastly, I like to brush the top of the crust with an egg wash before popping it into the oven. This gives it that extra sheen and a lovely golden color as it bakes. It’s a small step, but it makes a big difference!
Common Mistakes to Avoid
One common mistake I’ve made is not letting the pot pie filling thicken enough before baking. It’s tempting to throw everything in and call it a day, but a runny filling will make for a soupy bottom crust. I learned to let that broth reduce a bit longer for a thicker consistency that really holds up. (See the next page below to continue…)