One Pot Gnocchi Chicken Pot Pie (Print View)

Creamy one-pot meal with pillowy gnocchi, chicken, and vegetables in a rich sauce

# What You Need:

→ Meats

01 - 2 cups cooked chicken breast, shredded or diced (about 10 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 - 17.6 ounces potato gnocchi (500 grams, 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 until butter melts and begins to sizzle.
02 - Add onions, carrots, and celery to the skillet. Sauté for 5 to 6 minutes, stirring occasionally, until vegetables are softened and onions are translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to brown or burn the garlic.
04 - Sprinkle flour evenly over the sautéed vegetables. Stir constantly for 1 to 2 minutes to cook off the raw flour taste and form a smooth roux base.
05 - Gradually whisk in chicken broth and milk or half-and-half, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer.
06 - Add dried thyme, sage, salt, and black pepper. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally, until it thickens noticeably and coats the back of a spoon.
07 - Stir in uncooked gnocchi, cooked chicken, and frozen peas. Gently fold everything together, ensuring the gnocchi are fully submerged in the sauce.
08 - Cover the skillet and reduce heat to maintain a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally to prevent sticking, until gnocchi are tender and sauce has thickened to a creamy consistency.
09 - Remove from heat. Stir in grated Parmesan cheese if using, allowing it to melt into the sauce for extra richness.
10 - Sprinkle freshly chopped parsley over the top as a garnish. Serve hot directly from the skillet or transfer to serving bowls.

# Expert Tips:

01 -
  • Everything happens in one pot so you spend less time washing dishes and more time actually eating dinner
  • The gnocchi soaks up all that creamy sauce while bubbling away, becoming these tender flavor bombs that are better than any pastry topping
02 -
  • The sauce will look frighteningly thick when you first add the gnocchi, but they release starch as they cook and thin it out perfectly
  • Resist the urge to rinse the frozen peas because the extra water will make your sauce too thin
03 -
  • Use a whisk instead of a spoon when adding the liquids to ensure the roux incorporates smoothly
  • Let the pot rest uncovered for 5 minutes before serving so the sauce reaches its ideal consistency

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