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Heat a large pot over medium-high heat and drizzle with oil. Liberally season the chicken with salt and pepper, then sear for about 3 minutes per side, until golden brown. Remove the chicken and set aside.
To the pot add butter and allow to melt. Then add in carrots, celery, and onions. Sauté until vegetables are slightly softened, roughly 4 minutes.
Add the garlic, flour, and seasonings. Stir until the flour combines with the butter to form a paste (the roux). Be sure to stir often, making sure not to burn the flour.
Pour in broth and add the chicken back in. Stir well, scraping the bottom to be sure the roux is incorporated. Bring to a boil and cook for 7-10 minutes, or until chicken is fully cooked. Remove and shred.
Add the shredded chicken, peas, gnocchi, and milk/heavy cream. Bring to a boil and cook until gnocchi begins to float to the top. Add some fresh parsley and serve.
Preheat oven to 350 degrees. Cut pre-made pie crust into sizes of your choice. Arrange on a baking sheet, spray with oil, sprinkle with sea salt, and bake until golden brown.