One Pot Gnocchi Chicken Pot Pie (Printable)

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

# What You 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

→ Pantry & Dairy

07 - 17.6 ounces 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)

# Steps:

01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat until butter melts and bubbles gently.
02 - Add diced onions, carrots, and celery to the skillet. Sauté for 5–6 minutes, stirring occasionally, until vegetables begin to 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 everything. Cook for 1–2 minutes to eliminate raw flour taste and form a thick paste.
05 - Gradually whisk in the chicken broth followed by the milk or half-and-half, stirring continuously to break up any lumps and create a smooth base.
06 - Add dried thyme, sage, salt, and black pepper. Bring the mixture to a gentle simmer and cook for approximately 5 minutes, stirring occasionally, until sauce noticeably thickens and coats the back of a spoon.
07 - Stir in uncooked gnocchi, cooked chicken, and frozen peas. Gently fold to combine, ensuring the gnocchi are fully submerged in the liquid.
08 - Cover the skillet and reduce heat to maintain a gentle simmer. Cook for 10–12 minutes, stirring occasionally to prevent sticking, until gnocchi are tender and floating, and the sauce has reached a creamy consistency.
09 - Remove from heat. Stir in grated Parmesan cheese if using, allowing it to melt into the sauce. Garnish with chopped fresh parsley and serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pot so you spend more time eating and less time scrubbing dishes
  • The gnocchi soaks up all that creamy sauce while it cooks, becoming little pillows of comfort
02 -
  • The sauce will continue to thicken as it stands, so do not worry if it looks slightly thinner than you want when you first finish cooking
  • If your gnocchi starts to fall apart, you are probably stirring too vigorously, so use a gentle folding motion instead
03 -
  • Use room temperature liquids when adding them to the roux to prevent lumps from forming
  • Taste your sauce before adding the gnocchi since it is harder to adjust seasoning once they are in the pot

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