One Pot Gnocchi Chicken Pot Pie (Printable Version)
Creamy one-pot comfort with gnocchi, chicken, and vegetables
# What You Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced (about 300 g)
→ 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 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 (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 5-6 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 burn it.
04 - Sprinkle flour evenly over the vegetables while stirring constantly. Cook for 1-2 minutes to form a roux, eliminating 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 approximately 5 minutes, stirring frequently, until sauce thickens enough to coat 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 sauce.
08 - Cover and reduce heat to maintain a gentle simmer. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until gnocchi are tender and floating, and sauce has reached a creamy consistency.
09 - Remove from heat. Stir in grated Parmesan if desired. Garnish generously with chopped fresh parsley before serving hot.
# Expert Tips:
01 -
- Everything cooks in one pot so you can spend more time eating and less time scrubbing
- The gnocchi soaks up all that creamy sauce while it cooks, creating the most velvety texture imaginable
02 -
- The sauce will continue thickening as it rests, so do not worry if it seems slightly thin when you first remove it from heat
- Gnocchi floats when it is done cooking, which is your visual cue that everything is ready
03 -
- Room temperature milk helps prevent the sauce from breaking when you add it to the hot roux
- Stir the gnocchi gently once or twice while simmering so they do not stick to the bottom of the pot