One Pot Gnocchi Chicken Pot Pie (Printable)

Creamy one-pot comfort with tender chicken, pillowy gnocchi, and vegetables in savory sauce.

# 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

→ Other

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 Make It:

01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat until butter melts and mixture shimmers.
02 - Add onions, carrots, and celery. Sauté for 5–6 minutes until vegetables soften and onions become translucent.
03 - Stir in garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Sprinkle flour over vegetables, stirring constantly. Cook for 1–2 minutes to form a roux and eliminate raw flour taste.
05 - Gradually whisk in chicken broth and milk, stirring well to prevent lumps from forming.
06 - Add thyme, sage, salt, and pepper. Bring to a gentle simmer and cook for 5 minutes until sauce coats the back of a spoon.
07 - Stir in uncooked gnocchi, cooked chicken, and frozen peas. Ensure gnocchi are fully submerged in the liquid.
08 - Cover and simmer for 10–12 minutes, stirring occasionally, until gnocchi float and are tender throughout.
09 - Remove from heat. Stir in Parmesan if using. Garnish with fresh parsley before serving hot.

# Expert Tips:

01 -
  • Everything happens in one pot, which means you spend less time cleaning and more time actually eating together
  • The gnocchi soaks up all that creamy sauce while cooking, creating these pillowy bites that taste like they've been braising for hours instead of minutes
02 -
  • The sauce will continue thickening as it sits off the heat, so do not panic if it looks slightly thinner than you want while cooking
  • Stir the gnocchi gently but regularly during simmering, because they can stick to the bottom of the pan and tear apart if left unattended
03 -
  • Use a pot with a heavy bottom if you have one, because it distributes heat more evenly and prevents hot spots that can scorch the sauce
  • Room temperature ingredients incorporate more smoothly, so take the milk and broth out of the fridge while you are chopping vegetables

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