One Pot Gnocchi Chicken Pot Pie (Printable Version)

Creamy one-pot comfort with gnocchi, chicken, and vegetables in savory sauce

# What You’ll Need:

→ Meats

01 - 2 cups cooked chicken breast, shredded or diced (approximately 12 oz)

→ 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, 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)

# Directions:

01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat until butter melts and begins to foam.
02 - Add onions, carrots, and celery to the pan. Sauté for 5 to 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 burn it.
04 - Sprinkle flour evenly over the vegetables while stirring constantly. Cook for 1 to 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 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, shredded chicken, and frozen peas. Ensure gnocchi are submerged in the liquid for even cooking.
08 - Cover the pan and simmer for 10 to 12 minutes, stirring occasionally to prevent sticking, until gnocchi are tender and sauce has thickened further.
09 - Remove from heat. Stir in Parmesan cheese if using, allowing it to melt into the sauce. Garnish with chopped fresh parsley before serving hot.

# Top Tips:

01 -
  • Everything happens in one pot, which means less cleanup and more time on the couch
  • The gnocchi absorbs all that creamy sauce while it cooks, becoming impossibly tender
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • The sauce will seem thin at first but thickens considerably as the gnocchi cooks
  • Resist the urge to crank up the heat or the dairy might separate
  • Gnocchi continues absorbing liquid, so the consistency is perfect right when it finishes cooking
03 -
  • Use a combination of butter and oil to prevent the butter from burning while sautéing
  • Let the sauce simmer uncovered for the last few minutes if you prefer it thicker
  • Warm your milk slightly before adding it to help prevent any lumps from forming

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