One Pot Gnocchi Chicken Pot Pie (Printable Format)
Creamy gnocchi and chicken simmered with vegetables in a savory sauce for an easy, hearty meal.
# What You Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced (approximately 10-12 ounces)
→ Vegetables
02 - 1 cup diced carrots (approximately 2 medium carrots)
03 - 1 cup frozen peas
04 - 1 cup diced celery (approximately 2-3 stalks)
05 - 1 cup diced onion (approximately 1 medium 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)
# How-To Steps:
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 diced onions, carrots, and celery to the hot fat. Sauté 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 brown or burn the garlic.
04 - Sprinkle flour evenly over the sautéed vegetables. Stir constantly for 1-2 minutes to cook the flour and form a light roux that will thicken the sauce.
05 - Gradually whisk in chicken broth and milk or half-and-half, stirring continuously to dissolve the roux and prevent any lumps from forming.
06 - Add dried thyme, sage, salt, and black pepper. Bring mixture to a gentle simmer and cook for approximately 5 minutes, stirring occasionally, until sauce coats the back of a spoon.
07 - Stir in uncooked gnocchi, cooked chicken, and frozen peas. Gently fold to combine, ensuring gnocchi are fully submerged in the creamy sauce.
08 - Cover pot and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until gnocchi are tender and floating, and sauce has reached desired consistency.
09 - Remove from heat. Stir in grated Parmesan cheese if using, allowing residual heat to melt and incorporate the cheese throughout the dish.
10 - Sprinkle with freshly chopped parsley just before serving. Serve hot directly from the pot, spooning generous portions into bowls.
# Expert Suggestions:
01 -
- Everything cooks in one pan so you spend less time washing dishes and more time enjoying dinner
- The gnocchi gets tender and almost velvety as it simmers right in the creamy sauce
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- I once skipped coating the flour in the butter and ended up with a lumpy sauce that took forever to fix
- Do not be tempted to crank up the heat to speed things along or the milk might scald and separate on you
03 -
- If the sauce gets too thick, just add a little more broth or milk until it reaches your desired consistency
- Leaving the lid slightly ajar while simmering helps prevent the gnocchi from getting too gummy