One Pot Gnocchi Chicken Pot Pie (Printable)
Creamy gnocchi with chicken and vegetables in one pot
# 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. Sauté for 5 to 6 minutes, stirring occasionally, until vegetables begin to soften and onions turn 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, stirring constantly to coat. Cook for 1 to 2 minutes to form a roux and eliminate raw flour taste.
05 - Gradually 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, stirring occasionally, 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 and simmer for 10 to 12 minutes, stirring occasionally to prevent sticking, until gnocchi float to the surface and are tender when tasted.
09 - Remove from heat. Stir in grated Parmesan cheese if using. Garnish generously with fresh chopped parsley and serve hot.
# Expert Advice:
01 -
- Everything happens in one pan, including cooking the gnocchi right in the sauce
- The sauce thickens naturally as the gnocchi releases starch, creating the creamiest texture without heavy cream
02 -
- The sauce will continue thickening as it sits, so dont worry if it looks slightly thin at first
- Resist the urge to stir too frequently once the gnocchi are in, or they might break apart
03 -
- Cut your vegetables uniformly so they cook at the same rate
- Room temperature liquids prevent the roux from seizing when you add them