One-Pot Gnocchi Chicken Pot Pie
This cozy one-pot gnocchi chicken pot pie features creamy flavors of chicken pot pie with pillowy gnocchi, making it the perfect weeknight comfort meal.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, diced Substitute thighs for more richness.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced Or frozen mixed vegetables.
- 1 cup celery, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley Or 1 tablespoon fresh.
- ½ teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- 2 cups chicken broth Use low-sodium if preferred.
- 1 cup heavy cream Or use half-and-half for a lighter version.
- 1 lb gnocchi Fresh cooks fastest; frozen sometimes takes 1–2 minutes longer.
- 1 tablespoon cornstarch Optional, mixed with water as a slurry for thickening.
- Fresh parsley for garnish Optional.
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot or deep skillet over medium heat.
- Add diced chicken and cook, stirring occasionally, until browned all over (about 5–7 minutes). Remove chicken and set aside.
- In the same pot, add chopped onion, minced garlic, carrots, and celery. Sauté 4–5 minutes until vegetables soften and onions turn translucent. Scrape up any browned bits from the bottom.
- Stir in thyme, dried parsley, salt, and pepper. Mix well.
Cooking
- Pour in 2 cups chicken broth and 1 cup heavy cream. Stir to combine and bring the mixture to a gentle boil.
- Add the gnocchi to the pot. Reduce heat to a simmer and cook 3–5 minutes, until the gnocchi float to the top and are tender.
- If you want a thicker sauce, mix 1 tablespoon cornstarch with 1–2 tablespoons cold water to make a slurry; stir into the simmering pot and cook another 2–3 minutes until thickened.
- Return the cooked chicken to the pot along with the frozen peas; stir to heat through (about 1–2 minutes). Taste and adjust seasoning.
- Remove from heat and serve immediately, garnished with chopped fresh parsley if desired.
Notes
This dish pairs wonderfully with bright or crunchy sides like arugula salad or garlic bread. Cool to room temperature, store airtight in the refrigerator up to 3-4 days. For freezing, portion into containers and freeze up to 2-3 months. Thaw overnight before reheating.