One Pot Gnocchi Chicken Pot Pie (Printable Version)

Comforting one-pot meal with pillowy gnocchi, tender chicken, and vegetables in a creamy savory sauce with minimal cleanup.

# 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 - 17.6 oz 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

# Step-by-Step:

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 or half-and-half, 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 Advice:

01 -
  • Everything happens in one pan, which means you can spend more time eating and less time scrubbing
  • The gnocchi soaks up all that creamy sauce like tiny flavor sponges
  • It comes together faster than you can order takeout but tastes like you spent all day on it
02 -
  • The sauce continues thickening as it sits, so don't panic if it looks slightly thin at first
  • Gnocchi can stick to the bottom of the pan, so give it a gentle stir every few minutes
  • If the sauce gets too thick, splash in a little more broth or milk
03 -
  • Cut your vegetables uniformly so they cook evenly and look beautiful in the bowl
  • Pre-shredded chicken from a rotisserie chicken is absolutely fine—no one will know the difference
  • If you want to make it ahead, prepare everything up to adding the gnocchi, then finish cooking right before serving

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