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ONE POT GNOCCHI CHICKEN POT PIE Recipe

ONE POT GNOCCHI CHICKEN POT PIE Recipe
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★★★★★

5.1 from 22 reviews

This One Pot Gnocchi Chicken Pot Pie is a comforting and hearty dish that combines tender potato gnocchi, shredded chicken, and a medley of vegetables in a creamy, flavorful sauce. It’s an easy-to-make, cozy meal perfect for weeknights, blending the classic flavors of chicken pot pie with a quick, one-pot method for minimal cleanup.

Ingredients

Scale

Aromatics & Vegetables:

  • 5 tablespoons unsalted butter
  • 3 medium carrots, sliced into half-moons
  • 3 celery ribs, diced
  • 10 ounces cremini mushrooms, quartered
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup fresh parsley, chopped

Sauce Base:

  • 1/4 cup all-purpose flour or gluten-free flour blend
  • 3 cups chicken stock, homemade preferred
  • 1 cup whole milk or half-and-half
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons Italian seasoning
  • 1/4 teaspoon nutmeg (optional)

Main Components:

  • 16 ounces fresh potato gnocchi
  • 2 1/2 cups cooked chicken, torn into bite-sized pieces
  • 1 cup sweet peas, fresh or frozen
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan, for serving (optional)

Instructions

  1. Melt Butter and Cook Vegetables: Melt butter in a large, deep skillet over medium heat. Add the sliced carrots, diced celery, chopped onion, and 1/2 teaspoon salt. Cook until the vegetables soften and become fragrant, about 6-8 minutes.
  2. Add Mushrooms and Garlic: Add quartered cremini mushrooms and minced garlic to the skillet. Cook until the mushrooms release their moisture and start to brown, about 5 minutes.
  3. Add Flour and Cook: Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 2 minutes while stirring constantly to remove the raw flour taste.
  4. Whisk in Liquids and Seasonings: Gradually whisk in the chicken stock followed by the milk or half-and-half, stirring continuously to prevent lumps. Stir in Dijon mustard, Italian seasoning, and nutmeg if using. Bring the mixture to a gentle simmer.
  5. Cook the Gnocchi: Add the fresh potato gnocchi to the simmering sauce. Cook uncovered for 4-5 minutes while stirring occasionally until gnocchi are tender and the sauce thickens.
  6. Add Chicken and Peas: Stir in the torn cooked chicken and sweet peas. Simmer everything together until the chicken is heated through and the sauce thickens further, about 3-4 minutes.
  7. Finish with Herbs and Season: Fold in the fresh thyme leaves and chopped parsley. Season with salt and freshly ground black pepper to taste.
  8. Rest and Serve: Remove from heat and let the pot pie rest for 5 minutes before serving. Optionally, top each serving with grated Parmesan cheese for extra flavor.

Notes

  • Dutch Oven: A 5-quart or larger Dutch oven or deep skillet works best for even cooking and enough room for all ingredients.
  • Chicken Options: Rotisserie chicken, poached chicken, or leftover roasted chicken all work well in this recipe.
  • Make Ahead: You can prep and chop the vegetables up to 2 days in advance to save time on the day of cooking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: When reheating, add a splash of chicken broth or milk to loosen the sauce and prevent drying out.
  • Variations: Substitute turkey for chicken or add seasonal vegetables like green beans, corn, or diced potatoes for variety.

Nutrition

Keywords: one pot gnocchi chicken pot pie, chicken pot pie recipe, easy one pot meal, creamy gnocchi recipe, comforting chicken dinner

Find it online: https://bakedbylisa.com/one-pot-gnocchi-chicken-pot-pie-recipe/