One Pot Gnocchi Chicken Pot Pie (Printable)
Comforting gnocchi and chicken in creamy sauce with vegetables, all in one pot.
# 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
16 - 1/4 teaspoon black pepper
17 - 1/4 cup grated Parmesan
18 - Fresh parsley, chopped
# How To Make It:
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 soft.
02 - Stir in garlic and cook for 30 seconds until fragrant.
03 - Sprinkle flour over the vegetables, stirring constantly, and cook for 1–2 minutes to form a roux.
04 - Gradually whisk in the chicken broth and milk, stirring well to avoid lumps. Add thyme, sage, salt, and pepper. Bring to a gentle simmer until sauce thickens, about 5 minutes.
05 - Add the uncooked gnocchi, chicken, and peas. Stir gently to combine and ensure the gnocchi are submerged. Cover and simmer for 10–12 minutes, stirring occasionally, until gnocchi are cooked and sauce is creamy.
06 - Remove from heat. Stir in Parmesan if using. Garnish with fresh parsley before serving.
# Expert Tips:
01 -
- The gnocchi absorb all that savory pot pie flavor while keeping their signature pillow texture
- One pot means zero dish mountain and maximum comfort on busy weeknights
02 -
- Cold milk and broth can cause your roux to seize up into lumps, so let them sit on the counter while you prep vegetables
- The gnocchi will continue absorbing liquid as they sit, so the sauce might look thicker the next day
03 -
- Cut your vegetables into uniform pieces so they cook evenly and finish at the same time
- Pre-shredded Parmesan often contains anti-caking agents that prevent smooth melting, so grate your own if possible