One Pot Gnocchi Chicken Pot Pie (Printable)
Comforting gnocchi and chicken in creamy sauce with vegetables
# 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 - 17.6 ounces 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 begins to sizzle.
02 - Add diced onions, carrots, and celery to the hot pan. Sauté for 5-6 minutes, stirring occasionally, until vegetables are softened and onions are translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to brown the garlic.
04 - Sprinkle flour evenly over the vegetables while stirring constantly. Cook for 1-2 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 dried thyme, sage, salt, and black pepper. Bring the mixture to a gentle simmer and cook for approximately 5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
07 - Add uncooked gnocchi, shredded chicken, and frozen peas to the simmering sauce. Stir gently to combine, ensuring the gnocchi are submerged in the liquid.
08 - Cover the pot and reduce heat to maintain a gentle simmer. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until gnocchi are tender and cooked through, and the sauce has reached a creamy consistency.
09 - Remove from heat. Stir in grated Parmesan cheese if using, allowing the residual heat to melt and incorporate the cheese into the sauce.
10 - Garnish with chopped fresh parsley and serve immediately while hot.
# Expert Advice:
01 -
- Everything happens in one pan, meaning less cleanup and more time on the couch
- The gnocchi soaks up all that creamy sauce while cooking, becoming little pockets of flavor
- It comes together in under an hour but tastes like it simmered all day
02 -
- The sauce continues to thicken as it stands off the heat, so do not over-reduce it while cooking
- Gnocchi are done when they float to the top and feel tender when pierced with a fork
- If the sauce gets too thick, simply splash in a little more broth or milk to loosen it up
03 -
- Cut your vegetables uniformly so they cook at the same rate
- Room temperature liquids help prevent lumps when adding them to the roux