One Pot Gnocchi Chicken Pot Pie (Printable)
Comforting gnocchi with tender chicken and vegetables in a creamy sauce, all made in one pot.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced (about 12 oz)
→ Vegetables
02 - 1 cup diced carrots
03 - 1 cup frozen peas
04 - 1 cup diced celery
05 - 1 cup diced onion
06 - 2 cloves garlic, minced
→ Other
07 - 1.1 lbs potato gnocchi (store-bought or homemade)
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons olive oil
10 - 1/4 cup all-purpose flour
11 - 2 cups chicken broth
12 - 1 cup whole milk or half-and-half
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried sage
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
17 - 1/4 cup grated Parmesan cheese (optional)
18 - Fresh parsley, chopped (for garnish)
# Steps:
01 - Warm olive oil and butter in a large deep skillet or Dutch oven over medium heat until butter melts.
02 - Add onions, carrots, and celery to the pan. Cook for 5–6 minutes, stirring occasionally, until vegetables soften and onions become translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Sprinkle flour evenly over the vegetables. Stir constantly for 1–2 minutes to cook off the raw flour taste and form a thick paste.
05 - Slowly whisk in chicken broth and milk (or half-and-half), stirring continuously to prevent lumps from forming.
06 - Add thyme, sage, salt, and pepper. Bring mixture to a gentle simmer and cook for about 5 minutes until sauce coats the back of a spoon.
07 - Stir in uncooked gnocchi, cooked chicken, and frozen peas. Ensure gnocchi are fully submerged in the liquid.
08 - Cover the pan and simmer for 10–12 minutes, stirring occasionally, until gnocchi are tender and sauce has thickened nicely.
09 - Remove from heat. Stir in Parmesan cheese if using. Garnish with chopped fresh parsley and serve hot.
# Expert Advice:
01 -
- Everything cooks in one pot so cleanup is practically nonexistent
- The gnocchi soaks up all that creamy sauce making every bite ridiculously rich and satisfying
02 -
- Don't let the roux burn or your sauce will taste bitter and nutty instead of creamy
- The sauce will continue thickening as it sits, so don't worry if it seems slightly thin at first
03 -
- Cut all your vegetables into similar-sized pieces so they cook evenly
- Taste the sauce before adding the chicken and adjust seasoning if needed