One Pot Gnocchi Chicken Pot Pie (Print Version)
Comforting one-pot meal with pillowy gnocchi, tender chicken, and vegetables in a creamy sauce.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced (about 12 ounces)
→ 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 pounds 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)
# Directions:
01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat until butter melts and mixture shimmers.
02 - Add onions, carrots, and celery to the pan. Sauté for 5 to 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 brown the garlic.
04 - Sprinkle flour evenly over the vegetables while stirring constantly. Cook for 1 to 2 minutes to form a roux, allowing the flour taste to cook out.
05 - Gradually whisk in chicken broth and milk or half-and-half, stirring continuously to prevent lumps from forming.
06 - Add dried thyme, sage, salt, and black pepper. Bring mixture to a gentle simmer and cook for approximately 5 minutes until sauce thickens enough to coat the back of a spoon.
07 - Add uncooked gnocchi, cooked chicken, and frozen peas to the simmering sauce. Stir gently to combine, ensuring gnocchi are fully submerged in the liquid.
08 - Cover the pan and reduce heat to maintain a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until gnocchi are tender and float to the surface, and sauce reaches desired consistency.
09 - Remove from heat. Stir in grated Parmesan cheese if using, allowing it to melt into the sauce. Garnish with chopped fresh parsley before serving hot.
# Expert Tips:
01 -
- Everything cooks in one pot, which means maximum flavor and minimum cleanup
- The gnocchi absorbs all that creamy sauce while staying tender and pillowy
02 -
- The sauce continues thickening as it sits, so do not panic if it seems slightly thin at first
- Gnocchi cooks faster than pasta, so keep an eye on it to avoid turning it into mush
03 -
- Use a wooden spoon to stir, as metal scrapers can damage the bottom of your pan when making the roux
- Taste your sauce before adding the gnocchi, as this is your last chance to adjust seasoning