One Pot Gnocchi Chicken Pot Pie (Print View)
Creamy skillet gnocchi with chicken and vegetables in a savory sauce, ready in 45 minutes.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced (approximately 12 ounces)
→ Vegetables
02 - 1 cup diced carrots (approximately 3 medium carrots)
03 - 1 cup frozen peas (approximately 5 ounces)
04 - 1 cup diced celery (approximately 2 stalks)
05 - 1 cup diced onion (approximately 1 medium onion)
06 - 2 cloves garlic, minced
→ Other
07 - 1.1 pounds potato gnocchi, store-bought or homemade (500 g)
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:
01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat. Add onions, carrots, and celery. Sauté for 5-6 minutes until vegetables are softened and onions are translucent.
02 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
03 - Sprinkle flour evenly over the vegetables, stirring constantly. Cook for 1-2 minutes to form a roux and eliminate raw flour taste.
04 - Gradually whisk in the chicken broth and milk or half-and-half, stirring continuously to prevent lumps. Add dried thyme, sage, salt, and black pepper. Bring to a gentle simmer and cook for approximately 5 minutes until sauce thickens enough to coat the back of a spoon.
05 - Add uncooked gnocchi, shredded chicken, and frozen peas to the sauce. Stir gently to combine, ensuring gnocchi are fully submerged. Cover and simmer for 10-12 minutes, stirring occasionally, until gnocchi are tender and sauce has thickened to a creamy consistency.
06 - Remove from heat. Stir in grated Parmesan cheese if using. Garnish with freshly chopped parsley and serve immediately while hot.
# Expert Suggestions:
01 -
- Everything happens in one pot, which means maximum comfort with minimum dishes
- The gnocchi soaks up all that creamy sauce while simmering, becoming little flavor pillows
02 -
- The sauce will continue to thicken as it cools, so do not worry if it seems slightly thin when you first finish cooking
- Gnocchi cooks much faster than pasta, so resist the urge to overcook it or it will become gummy instead of tender
03 -
- Warm your milk before adding it to the hot roux—this prevents the sauce from breaking and keeps it silky smooth
- Let the sauce simmer gently rather than boil vigorously to keep the milk from separating