One Pot Gnocchi Chicken Pot Pie (Printer-Friendly)
Creamy one-pot comfort with gnocchi, chicken, and vegetables in savory sauce.
# 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 Ingredients
07 - 17.5 oz 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)
# How to Make It:
01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat.
02 - Add onions, carrots, and celery. Sauté for 5–6 minutes until vegetables are softened and fragrant.
03 - Stir in garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Sprinkle flour over the vegetables, stirring constantly. Cook for 1–2 minutes to form a roux and eliminate raw flour taste.
05 - Gradually whisk in the chicken broth and milk or half-and-half, stirring well to prevent lumps from forming.
06 - Add thyme, sage, salt, and pepper. Bring to a gentle simmer and cook for about 5 minutes until sauce thickens enough to coat the back of a spoon.
07 - Add uncooked gnocchi, cooked chicken, and frozen peas. Stir gently to combine, ensuring gnocchi are submerged in the sauce.
08 - Cover and simmer for 10–12 minutes, stirring occasionally to prevent sticking, until gnocchi are tender and sauce has reached a creamy consistency.
09 - Remove from heat. Stir in Parmesan cheese if using. Garnish with fresh chopped parsley and serve hot.
# Expert Advice:
01 -
- Everything happens in one pot, so you spend less time washing dishes and more time actually enjoying your evening
- The gnocchi soaks up all that creamy sauce while cooking, becoming little pillows of flavor that put traditional pie crust to shame
02 -
- The sauce will continue thickening as it sits, so dont worry if it seems slightly thin when you first add the gnocchi
- Gnocchi can go from perfectly cooked to gummy in seconds, so start checking at the 8-minute mark
03 -
- Cold rotisserie chicken shred more easily and yields better texture than warm
- Pre-grated Parmesan works, but freshly grated melts into the sauce more smoothly