One Pot Gnocchi Chicken Pot Pie (Print Version)

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

→ 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
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.
02 - Add onions, carrots, and celery. Sauté for 5-6 minutes until vegetables are soft.
03 - Stir in garlic and cook for 30 seconds until fragrant.
04 - Sprinkle flour over the vegetables, stirring constantly, and cook for 1-2 minutes to form a roux.
05 - Gradually whisk in the chicken broth and milk, stirring well to avoid lumps.
06 - Add thyme, sage, salt, and pepper. Bring to a gentle simmer until sauce thickens, about 5 minutes.
07 - Add the uncooked gnocchi, chicken, and peas. Stir gently to combine and ensure the gnocchi are submerged.
08 - Cover and simmer for 10-12 minutes, stirring occasionally, until gnocchi are cooked and sauce is creamy.
09 - Remove from heat. Stir in Parmesan if using and garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • Everything cooks in one pot, including the gnocchi, which means minimal cleanup and maximum flavor absorption
  • The gnocchi naturally thickens the sauce while it simmers, creating the most velvety texture without any extra effort
02 -
  • The sauce will continue thickening as it sits off the heat, so dont panic if it looks slightly thinner than you want initially
  • Gnocchi can go from perfectly cooked to gummy quickly, so start checking at the 8-minute mark the first time you make this
03 -
  • Room temperature liquids prevent the roux from seizing up when you add them to the pan
  • Shred the chicken by hand rather than using a food processor for better texture that doesnt disappear into the sauce

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