One Pot Gnocchi Chicken Pot Pie (Printable)
Comforting gnocchi, chicken, and vegetables in creamy sauce with minimal cleanup.
# 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 - 1.1 pounds 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)
# Steps:
01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat until melted and shimmering.
02 - Add onions, carrots, and celery. Sauté for 5–6 minutes 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 over the vegetables, 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 thyme, sage, salt, and pepper. Bring to a gentle simmer and cook for approximately 5 minutes until sauce thickens enough to coat the back of a spoon.
07 - Add uncooked gnocchi, cooked chicken, and frozen peas. Stir gently to combine, ensuring gnocchi are fully submerged in the sauce.
08 - Cover and simmer for 10–12 minutes, stirring occasionally to prevent sticking, until gnocchi are tender and sauce is creamy.
09 - Remove from heat. Stir in grated Parmesan cheese until melted and incorporated.
10 - Sprinkle with fresh chopped parsley immediately before serving hot.
# Expert Tips:
01 -
- Everything cooks in one vessel, meaning the only dishes to wash are a spoon and maybe some bowls
- The gnocchi absorb all that creamy sauce while simmering, becoming little flavor pillows that somehow taste even better than traditional pot pie crust
02 -
- The sauce will continue thickening as it sits off the heat, so if it seems a little loose right after cooking, give it a few minutes before adding more flour
- Gnocchi can go from perfectly cooked to gummy quickly, so start checking at the 10 minute mark and do not let them cook much longer than necessary
03 -
- Use a pot with a heavy bottom to prevent hot spots that could scorch the creamy sauce
- Warm your milk slightly before adding it to the hot roux, as cold milk can cause the sauce to break or become lumpy