One Pot Gnocchi Chicken Pot Pie (Printable Version)

Comforting one-pot meal with pillowy gnocchi, tender chicken, and vegetables in creamy sauce.

# What You'll 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 - 500 g 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, or to taste
16 - 1/4 teaspoon black pepper
17 - 1/4 cup grated Parmesan (optional)
18 - Fresh parsley, chopped for garnish

# Method:

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 or half-and-half, 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. Garnish with fresh parsley before serving.

# Chef's Tips:

01 -
  • The entire dish comes together in one pan, which means maximum flavor with minimum dishes to wash afterward
  • Store-bought gnocchi transforms into these tender, pillowy clouds that soak up all that creamy sauce like little flavor sponges
  • Leftovers somehow taste even better the next day, if there are any left to begin with
02 -
  • The sauce will continue thickening as it sits off the heat, so avoid over-reducing during the initial simmering phase
  • Gnocchi are done when they float to the surface and feel tender when pierced with a fork
  • If the sauce becomes too thick, simply add a splash more broth or milk to reach your desired consistency
03 -
  • Room temperature liquids prevent lumps from forming when added to the hot roux
  • Pre-shredded Parmesan often contains anti-caking agents that prevent smooth melting, so grate your own when possible

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