One Pot Gnocchi Chicken Pot Pie (Print)
Comforting one-pot meal with pillowy gnocchi, tender chicken, and vegetables in creamy sauce.
# Ingredient List:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced
→ 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 - 1.1 lbs potato gnocchi
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
16 - 1/4 teaspoon black pepper
17 - 1/4 cup grated Parmesan
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 onions, carrots, and celery to the hot 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 burn.
04 - Sprinkle flour evenly over the vegetables, stirring constantly to coat. Cook for 1–2 minutes to eliminate raw flour taste and form a thick paste.
05 - Gradually whisk in chicken broth and milk or half-and-half, about 1/2 cup at a time, stirring vigorously to prevent lumps from forming.
06 - Add thyme, sage, salt, and black pepper. Bring mixture to a gentle simmer and cook for approximately 5 minutes, stirring frequently, until sauce noticeably thickens enough to coat the back of a spoon.
07 - Add uncooked gnocchi, shredded chicken, and frozen peas to the sauce. Stir gently to distribute evenly and ensure gnocchi are fully submerged in liquid.
08 - Cover pot and reduce heat to maintain a gentle simmer. Cook for 10–12 minutes, stirring occasionally to prevent sticking, until gnocchi float to the surface and feel tender when tested.
09 - Remove pot from heat. Stir in grated Parmesan cheese until melted and incorporated into the creamy sauce.
10 - Transfer to serving bowls and sprinkle generously with chopped fresh parsley. Serve immediately while hot and creamy.
# Expert Suggestions:
01 -
- Everything cooks in one pan so you can spend more time with family and less time at the sink
- The gnocchi absorbs all that creamy sauce and becomes impossibly tender without any separate boiling step
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Letting the flour cook with the vegetables for a full minute eliminates that raw flour taste in the final sauce
- Stir the sauce constantly when adding the liquid to prevent those stubborn lumps that never quite whisk out
03 -
- Use a large enough pan because the gnocchi expands as it cooks and needs room to move around freely
- Low sodium broth is your friend here since the Parmesan and butter already add plenty of salt