Uploaded July 2026 | Updated September 2026, 1 week ago
Creamy chicken pie gnocchi bake
Makes 4 | Prep 10 mins | Cooking 30 mins
2 Coles RSPCA Approved Chicken Breast Fillets, cut into 1.5cm pieces
1 leek, white parts only, halved, thinly sliced
500g pkt Coles Kitchen Potato Gnocchi
300ml Coles Light Thickened Cream
1 cup (250ml) Coles Liquid Salt Reduced Real Chicken Stock
2 tsp Coles Dijon Mustard
1 cup (120g) Coles Frozen Baby Peas
60g pkt Coles Baby Spinach
2 cups (240g) Coles Simply Shredded Cheddar Cheese
1. Preheat oven to 220°C (200°C fan‑forced). Lightly grease four 950ml ovenproof containers. Divide chicken, leek and gnocchi among the prepared containers.
2. Whisk the cream, stock and mustard in a large jug with a fork until combined. Pour evenly among the containers. Bake, uncovered, for 15 mins or until chicken is almost cooked through.
3. Divide the peas, spinach and half the cheese among the containers and stir to combine. Sprinkle with remaining cheese and bake uncovered for 10-15 mins or until cheese is melted and golden and mixture is bubbling. If making ahead, cool completely before sealing with lids and place in the fridge for up to 2 days.
(Alternatively, freeze for up to 3 months. Thaw in the fridge overnight before reheating). To reheat 1 pie, remove the container lid and cover with an upturned microwave-safe plate. Microwave on high (100%)* for 2-3 mins or until heated through.
*This recipe was tested in a 1000W microwave. You may need to adjust cooking times or power if your microwave wattage is higher or lower than this.
Creamy chicken pie gnocchi bake
Makes 4 | Prep 10 mins | Cooking 30 mins
2 Coles RSPCA Approved Chicken Breast Fillets, cut into 1.5cm pieces
1 leek, white parts only, halved, thinly sliced
500g pkt Coles Kitchen Potato Gnocchi
300ml Coles Light Thickened Cream
1 cup (250ml) Coles Liquid Salt Reduced Real Chicken Stock
2 tsp Coles Dijon Mustard
1 cup (120g) Coles Frozen Baby Peas
60g pkt Coles Baby Spinach
2 cups (240g) Coles Simply Shredded Cheddar Cheese
1. Preheat oven to 220°C (200°C fan‑forced). Lightly grease four 950ml ovenproof containers. Divide chicken, leek and gnocchi among the prepared containers.
2. Whisk the cream, stock and mustard in a large jug with a fork until combined. Pour evenly among the containers. Bake, uncovered, for 15 mins or until chicken is almost cooked through.
3. Divide the peas, spinach and half the cheese among the containers and stir to combine. Sprinkle with remaining cheese and bake uncovered for 10-15 mins or until cheese is melted and golden and mixture is bubbling. If making ahead, cool completely before sealing with lids and place in the fridge for up to 2 days.
(Alternatively, freeze for up to 3 months. Thaw in the fridge overnight before reheating). To reheat 1 pie, remove the container lid and cover with an upturned microwave-safe plate. Microwave on high (100%)* for 2-3 mins or until heated through.
*This recipe was tested in a 1000W microwave. You may need to adjust cooking times or power if your microwave wattage is higher or lower than this.
