why make this recipe
One Pot Gnocchi Chicken Pot Pie is a comforting dish that brings together the classic flavors of chicken pot pie with the delightful texture of gnocchi. This recipe is perfect for busy weeknights as it requires minimal cleanup—just one pot! It’s creamy, hearty, and filled with nutritious vegetables, making it a satisfying meal for the entire family. Plus, it’s quick to prepare, bringing warmth and comfort without a lot of hassle.
how to make One Pot Gnocchi Chicken Pot Pie
Ingredients :
- 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
- 1/4 cup all-purpose flour or GF flour blend
- 3 cups chicken stock
- 1 cup whole milk or half-and-half
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon nutmeg (optional)
- 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
- Grated Parmesan for serving (optional)
Directions :
- Melt butter in a large, deep skillet over medium heat.
- Add carrots, celery, onion, and 1/2 teaspoon salt. Cook until vegetables soften, about 6-8 minutes.
- Add mushrooms and garlic; cook until mushrooms release their moisture, about 5 minutes.
- Sprinkle in flour and stir to coat the vegetables. Cook for 2 minutes, stirring constantly.
- Gradually whisk in chicken stock, then milk, stirring continuously to prevent lumps.
- Add Dijon, Italian seasoning, and nutmeg if using. Bring to a gentle simmer and add gnocchi.
- Cook uncovered for 4-5 minutes, stirring occasionally.
- Stir in chicken and peas. Simmer until heated through and sauce thickens, about 3-4 minutes.
- Fold in fresh herbs. Season to taste with salt and pepper.
- Let rest for 5 minutes before serving. Top with Parmesan if desired.
how to serve One Pot Gnocchi Chicken Pot Pie
Serve the One Pot Gnocchi Chicken Pot Pie warm in bowls. You can sprinkle some extra grated Parmesan on top for added flavor. This dish pairs well with a simple side salad or crusty bread to soak up the creamy sauce.
how to store One Pot Gnocchi Chicken Pot Pie
To store leftovers, let the dish cool completely. Transfer it to an airtight container and refrigerate. It can be stored for up to 3 days. When ready to eat, reheat on the stove or in the microwave until warmed through.
tips to make One Pot Gnocchi Chicken Pot Pie
- Use leftover rotisserie chicken for quicker preparation.
- Adjust the vegetables based on what you have on hand—frozen mixed vegetables work well too.
- For a richer flavor, consider using chicken broth instead of stock.
variation
You can try adding different herbs like rosemary or basil for a twist. Additionally, if you prefer a vegetarian version, you can substitute the chicken with white beans or chickpeas and use vegetable stock.
FAQs
1. Can I use frozen gnocchi?
Yes, frozen gnocchi can be used in this recipe. Just add them to the pot directly from the freezer; however, you might need to adjust the cooking time slightly.
2. How can I make this dish healthier?
You can add more vegetables and reduce the amount of butter or use a lower-fat milk option to make it lighter.
3. Is it possible to make this dish ahead of time?
Yes, you can prepare the filling ahead of time and store it in the fridge. Just cook the gnocchi on the day you plan to serve it, then combine everything together before serving.
One Pot Gnocchi Chicken Pot Pie
Ingredients
For the base
- 5 tablespoons unsalted butter
- 3 medium carrots, sliced into half-moons
- 3 ribs celery, diced
- 10 ounces cremini mushrooms, quartered
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- 1/4 cup all-purpose flour or GF flour blend
- 3 cups chicken stock
- 1 cup whole milk or half-and-half
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon nutmeg (optional)
For the main dish
- 16 ounces fresh potato gnocchi
- 2 1/2 cups cooked chicken, torn into bite-sized pieces
- 1 cup sweet peas (fresh or frozen)
- to taste Salt and freshly ground black pepper
- for serving Grated Parmesan optional
Instructions
Preparation
- Melt the butter in a large, deep skillet over medium heat.
- Add carrots, celery, onion, and 1/2 teaspoon salt. Cook until vegetables soften, about 6-8 minutes.
- Add mushrooms and garlic; cook until mushrooms release their moisture, about 5 minutes.
- Sprinkle in flour and stir to coat the vegetables. Cook for 2 minutes, stirring constantly.
- Gradually whisk in chicken stock, then milk, stirring continuously to prevent lumps.
Cooking
- Add Dijon, Italian seasoning, and nutmeg if using. Bring to a gentle simmer and add gnocchi.
- Cook uncovered for 4-5 minutes, stirring occasionally.
- Stir in chicken and peas. Simmer until heated through and sauce thickens, about 3-4 minutes.
- Fold in fresh herbs. Season to taste with salt and pepper.
- Let rest for 5 minutes before serving. Top with Parmesan if desired.