One Pot Gnocchi Chicken Pot Pie (Printable)

Pillowy gnocchi, tender chicken, and classic vegetables in creamy savory sauce

# What You Need:

→ Meats

01 - 2 cups cooked chicken breast, shredded or diced (approximately 10 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

→ Pantry & Dairy

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

# How To Cook:

01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat until butter melts and begins to shimmer.
02 - Add diced onions, carrots, and celery to the skillet. Sauté for 5 to 6 minutes, stirring occasionally, until vegetables soften and onions become translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to brown or burn the garlic.
04 - Sprinkle flour evenly over the vegetables, stirring constantly to coat. Cook for 1 to 2 minutes to form a roux, allowing the raw flour taste to cook off.
05 - Gradually whisk in chicken broth and milk or half-and-half, stirring continuously to prevent lumps from forming. Ensure the roux is fully dissolved before adding more liquid.
06 - Add dried thyme, sage, salt, and black pepper. Bring mixture to a gentle simmer and cook for approximately 5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
07 - Add uncooked gnocchi, shredded chicken, and frozen peas to the simmering sauce. Stir gently to combine, ensuring gnocchi are fully submerged in the liquid.
08 - Cover skillet and reduce heat to maintain a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally to prevent sticking, until gnocchi are tender and sauce reaches desired creamy consistency.
09 - Remove from heat. Stir in grated Parmesan cheese if using, allowing residual heat to melt the cheese into the sauce.
10 - Transfer to serving bowls and garnish with freshly chopped parsley. Serve immediately while hot and creamy.

# Expert Tips:

01 -
  • The gnocchi soaks up all that savory sauce like tiny flavor sponges
  • Clean up consists of literally one pan and maybe a spoon
  • Leftovers reheat beautifully for lunch the next day
02 -
  • The sauce will thicken considerably as it sits, so don't panic if it looks slightly thin initially
  • Gnocchi cooks faster than pasta, so resist the urge to overcook or they'll turn gummy
  • If using leftover cooked chicken, add it during the last 5 minutes so it doesn't dry out
03 -
  • Room temperature liquids prevent the roux from seizing up when you add them
  • Taste the sauce before adding salt since both broth and Parmesan can be salty

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