One Pot Gnocchi Chicken Pot Pie
A comforting and creamy dish that combines the classic flavors of chicken pot pie with the delightful texture of gnocchi, perfect for busy weeknights.
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.
Notes
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.