One Pot Gnocchi Chicken Pot Pie

Rain was tapping against my kitchen window last Tuesday when I decided to throw together this gnocchi pot pie. Something about that dreary afternoon made me crave comfort food, but I definitely was not in the mood for multiple pots and pans.

My roommate walked in mid simmer and immediately hovered over the stove, asking what smelled so incredible. We ended up eating straight from the skillet while standing at the counter because neither of us could wait another second for it to hit bowls.

Ingredients

• 2 cups cooked chicken breast: I grab a rotisserie chicken from the store and call it done
• 1 cup each diced carrots, frozen peas, and celery: The classic trio that makes everything taste like home
• 1 cup diced onion and 2 cloves garlic: Build your flavor foundation right here
• 500 g potato gnocchi: Store bought works perfectly but homemade next level
• 2 tablespoons butter and olive oil: The combo keeps things rich without burning
• 1/4 cup all-purpose flour: This is what transforms broth into velvety magic
• 2 cups chicken broth and 1 cup milk: Use half and half if you want it extra indulgent
• 1/2 teaspoon each dried thyme and sage: These herbs scream pot pie in the best way
• Salt and black pepper: Season as you go, trust your tastebuds
• 1/4 cup grated Parmesan: Optional but honestly why would you skip it

Instructions

Start your flavor base:

Melt butter with olive oil in a large deep skillet over medium heat

Build the veggie foundation:

Add onions, carrots, and celery, sautéing 5 to 6 minutes until softened

Wake up the garlic:

Stir in minced garlic and cook just 30 seconds until fragrant

Create the roux:

Sprinkle flour over vegetables, stirring constantly for 1 to 2 minutes

Make it sauce:

Whisk in chicken broth and milk gradually, stirring out any lumps

Season and thicken:

Add thyme, sage, salt, and pepper, simmering 5 minutes until sauce coats a spoon

Add the heart:

Gently fold in gnocchi, chicken, and peas until everything is submerged

Let it work:

Cover and simmer 10 to 12 minutes, stirring occasionally until gnocchi are tender

Finish with flair:

Remove from heat, stir in Parmesan, and scatter fresh parsley on top

Pin It

This recipe has officially entered my rotation of I need dinner fast but want something cozy meals. The first bite took me right back to my grandmother kitchen, minus the hours of prep work.

Make It Your Own

Swap cream for the milk if you are feeling indulgent, or add mushrooms and corn for extra texture. Sometimes I toss in a handful of spinach at the end just to feel better about serving it for dinner.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness perfectly. If you have extra time, crusty bread for sopping up that sauce is absolutely worth the carb overload.

Storage And Reheating

This keeps beautifully in the fridge for 3 days and actually tastes better the next day when the flavors have had time to mingle. Reheat gently with a splash of milk to bring back that creamy consistency.

• Freeze individual portions for those nights when cooking feels impossible
• The gnocchi will soak up more liquid as it sits, so add more broth when reheating
• Always reheat on the stove over low heat to prevent separating

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There is something so satisfying about a meal that comes together in one pan but tastes like it took all day.

Recipe FAQs

→ Can I use uncooked chicken instead of pre-cooked?

Yes, dice raw chicken breast into small pieces and add it after sautéing the vegetables. Cook until no longer pink before proceeding with the flour and liquid steps. This will add about 5-7 minutes to the cooking time.

→ What type of gnocchi works best?

Shelf-stable or refrigerated potato gnocchi both work perfectly. Fresh homemade gnocchi is delicious too but may cook faster - check after 6-8 minutes to prevent it from becoming too soft.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of milk or broth if needed to loosen the sauce. Avoid microwaving as the gnocchi can become rubbery.

→ Can I make this gluten-free?

Yes, use gluten-free all-purpose flour blend for the roux and certified gluten-free gnocchi. Double-check that your chicken broth is gluten-free as well. The texture and flavor will remain similar.

→ What vegetables can I substitute?

Frozen corn, green beans, or diced mushrooms work well. For a lighter version, add spinach or kale in the last 2 minutes of cooking. Just keep total vegetable amount around 3 cups to maintain proper ratios.

→ Why is my sauce too thick or thin?

If too thick, add more warm broth or milk a quarter cup at a time. If too thin, simmer uncovered for a few minutes longer or mash a few gnocchi pieces against the side of the pan to release more starch and thicken naturally.