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ONE POT GNOCCHI CHICKEN POT PIE Recipe

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

5.2 from 28 reviews

This One Pot Gnocchi Chicken Pot Pie is a creamy, comforting dish that combines tender gnocchi, juicy chicken, and fresh vegetables in a savory herb-infused sauce. Easy to prepare in a single skillet, it’s perfect for a hearty weeknight meal with 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. Sauté Aromatics and Vegetables: Melt butter in a large, deep skillet over medium heat. Add carrots, celery, onion, and 1/2 teaspoon salt. Cook for 6-8 minutes until the vegetables are softened.
  2. Add Mushrooms and Garlic: Stir in the quartered cremini mushrooms and minced garlic. Cook for about 5 minutes until mushrooms release their moisture and begin to brown.
  3. Create the Roux: Sprinkle in the flour and stir well to coat the vegetables evenly. Cook for 2 minutes, stirring constantly, to eliminate the raw flour taste.
  4. Add Liquids and Seasonings: Gradually whisk in the chicken stock followed by the milk, stirring continuously to prevent lumps. Add the Dijon mustard, Italian seasoning, and nutmeg if using, and bring the mixture to a gentle simmer.
  5. Cook Gnocchi: Add the fresh potato gnocchi to the simmering sauce. Cook uncovered for 4-5 minutes, stirring occasionally so the gnocchi cooks evenly and the sauce thickens.
  6. Add Chicken and Peas: Stir in the cooked chicken pieces and sweet peas. Continue to simmer until heated through and the sauce has thickened further, about 3-4 minutes.
  7. Finish and Serve: Fold in the fresh thyme leaves and chopped parsley. Season the dish with salt and freshly ground black pepper to taste. Let the pot pie rest for 5 minutes before serving. Sprinkle with grated Parmesan if desired.

Notes

  • You can substitute the chicken with turkey or leave it out for a vegetarian version, increasing peas and mushrooms.
  • For gluten-free, use a gluten-free flour blend and ensure stock is gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave, adding a splash of milk if the sauce thickens too much.
  • You can use half-and-half or heavy cream instead of whole milk for a richer sauce.

Nutrition

Keywords: one pot gnocchi, chicken pot pie, easy dinner, creamy gnocchi, quick chicken meal, skillet recipe, comfort food

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