One Pot Gnocchi Chicken Pot Pie (Printable Version)

Pillowy gnocchi, tender chicken, and vegetables in a creamy sauce with minimal cleanup.

# What You 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

→ Pantry & Dairy

07 - 500 g 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 (optional)
18 - Fresh parsley, chopped (for garnish)

# How-To Steps:

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 5-6 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 1-2 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 10-12 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 Tips:

01 -
  • The gnocchi soaks up all that creamy sauce, becoming little flavor pillows that melt in your mouth
  • Everything cooks in one pan, meaning less cleanup and more time with your family
  • This is the kind of comfort food that makes people ask whats your secret
02 -
  • The sauce will continue thickening as it stands, so dont panic if it seems slightly thin at first
  • Gnocchi tells you its done by floating to the top—taste one to be sure
  • If the sauce becomes too thick, add more broth a splash at a time
03 -
  • Cut your vegetables into similar sizes so they cook evenly and no single ingredient overpowers
  • Warm your milk slightly before adding it—cold milk can cause the sauce to break or become grainy

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