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One Pot Gnocchi Chicken Pot Pie

One pot gnocchi chicken pot pie in large pot with creamy sauce and vegetables
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A cozy, comforting meal that combines tender chicken, soft gnocchi, and vegetables in a creamy sauce, all made in just one pot for easy cleanup.

Ingredients

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  • 1 tablespoon unsalted butter
  • 1 small yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1 pound chicken breast, cut into 1-inch pieces
  • 1 (16-ounce) package potato gnocchi
  • 1 cup frozen peas
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped for garnish

Instructions

  1. Melt butter in a large pot or Dutch oven over medium-high heat. Add onion, carrots, and celery, then saute for 5 minutes until vegetables begin to soften.
  2. Add mushrooms and continue to saute for 5-7 minutes until mushrooms have released their liquid and started to brown.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over vegetables and stir to combine. Cook for 1 minute to remove raw flour taste.
  5. Gradually whisk in chicken broth and milk until smooth. Add thyme, rosemary, salt, and pepper.
  6. Bring mixture to a simmer, then add chicken pieces. Reduce heat to medium-low and simmer for 10-12 minutes until chicken is cooked through.
  7. Stir in gnocchi and continue to cook for 3-4 minutes until gnocchi float to the surface and are tender.
  8. Stir in frozen peas and Parmesan cheese until cheese is melted and peas are heated through.
  9. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

Notes

  • If sauce becomes too thick, add additional chicken broth or milk to reach desired consistency.
  • For richer flavor, use half-and-half instead of milk.
  • Cut vegetables and chicken into uniform sizes for even cooking.
  • Don’t overcook the gnocchi or they will become mushy.
  • Store in airtight container in refrigerator for up to 3-4 days. Not recommended for freezing as gnocchi texture changes upon thawing.

Nutrition

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