One Pot Gnocchi Chicken Pot Pie (Print View)
Comforting skillet meal with tender chicken, pillowy gnocchi, and vegetables in creamy sauce
# Ingredient List:
→ 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 - 17.6 ounces potato gnocchi (500 g), 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)
# How to Make:
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 5-6 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 brown it.
04 - Sprinkle flour evenly over the vegetables, stirring constantly to coat. 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 and create a smooth base.
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 - Stir in uncooked gnocchi, shredded chicken, and frozen peas. Ensure gnocchi are submerged in the liquid for even cooking.
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 sauce is creamy and thickened.
09 - Remove from heat and stir in Parmesan if using. Garnish individual portions with chopped fresh parsley before serving hot.
# Expert Advice:
01 -
- Everything cooks in one vessel, meaning you spend less time washing dishes and more time actually eating
- The gnocchi soaks up all that creamy sauce while simmering, becoming little flavor pillows that taste like they cooked for hours
02 -
- The sauce will continue thickening as it sits, so if it seems slightly loose when you turn off the heat, that is actually perfect
- Gnocchi cooks faster than regular pasta, so do not walk away during those final 10 minutes or you might end up with mushy dumplings
03 -
- Use a wooden spoon or spatula to stir, especially once the gnocchi are in the pot, because metal utensils can break them apart
- Grate your own Parmesan instead of buying pre grated cheese, it melts into the sauce much better and tastes significantly fresher