One Pot Gnocchi Chicken Pot Pie (Printer-Friendly)

Comforting skillet meal with tender chicken, soft gnocchi, and vegetables in creamy sauce

# 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)

# How To Make It:

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 to 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 to 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 to 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.

# Helpful Hints:

01 -
  • The entire family gathers around the stove when this bubbles up
  • Cleanup takes literally five minutes with just one pot
  • Leftovers taste even better the next day for lunch
02 -
  • The sauce continues thickening off the heat so don't panic if it looks slightly thin in the pot
  • Stir from the bottom occasionally or the gnocchi will stick together in one giant clump
03 -
  • Shred your own rotisserie chicken instead of buying pre-shredded for better texture and flavor
  • Room temperature milk prevents the sauce from breaking when you add it to the hot roux

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