One Pot Gnocchi Chicken Pot Pie (Printable)
Creamy gnocchi, chicken, and vegetables simmered together in a rich sauce for easy comfort food.
# 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
18 - Fresh parsley, chopped
# Directions:
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.
10 - Garnish with fresh parsley before serving.
# Cooking Tips:
01 -
- The sauce comes together in one pan while the gnocchi cook right in it, creating the most incredibly creamy texture without any separate boiling step
- Using rotisserie chicken means dinner comes together in under 30 minutes, and nobody will believe you didnt spend all afternoon at the stove
02 -
- The sauce will continue thickening as it sits off the heat, so dont panic if it seems slightly thinner than you want while cooking
- Gnocchi cook faster than you might expect, and overcooking them makes them fall apart and turn the sauce gummy
03 -
- Cutting all your vegetables to the same size ensures even cooking and a more uniform texture in every bite
- Room temperature milk prevents the sauce from breaking when you add it to the hot roux