One Pot Gnocchi Chicken Pot Pie (Print)
Creamy one-pot comfort with gnocchi, chicken, and vegetables in savory sauce.
# What You 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 Ingredients
07 - 1.1 pounds potato gnocchi (store-bought or homemade, approximately 500g)
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 shimmer.
02 - Add diced onions, carrots, and celery to the pan. 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 while stirring constantly. Cook for 1 to 2 minutes to form a roux, allowing the flour taste to cook out and mixture to bubble gently.
05 - Gradually whisk in chicken broth and milk or half-and-half, stirring continuously to prevent lumps from forming. Ensure the roux is fully dissolved into the liquid.
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 noticeably thickens and coats the back of a spoon.
07 - Stir in uncooked gnocchi, shredded chicken, and frozen peas. Gently fold ingredients together to ensure gnocchi are fully submerged in the sauce.
08 - Cover pot and reduce heat to maintain a gentle simmer. Cook for 10 to 12 minutes, stirring every few minutes to prevent sticking, until gnocchi float to the surface and are tender when tasted.
09 - Remove pot from heat source. Stir in grated Parmesan cheese until melted and incorporated throughout the creamy sauce.
10 - Sprinkle chopped fresh parsley over the top immediately before serving. Serve hot directly from the pot, allowing guests to spoon into bowls.
# Expert Advice:
01 -
- The entire family cleans their plates, and the pot looks like you spent hours simmering it all day
- You get all the comfort of pot pie without wrestling with finicky pastry dough or multiple dishes
02 -
- The sauce will continue thickening as it sits, so do not panic if it seems slightly thin right after adding the liquid
- Gnocchi can go from perfectly cooked to gummy quickly, so check for tenderness at the 10 minute mark
03 -
- Cutting your vegetables into uniform, small pieces ensures everything cooks evenly and no one gets a crunchy carrot surprise
- Using half-and-half instead of whole milk creates an incredibly luxurious sauce without the heaviness of straight cream