One Pot Gnocchi Chicken Pot Pie
This One Pot Gnocchi Chicken Pot Pie is a cozy, creamy dish combining pillowy gnocchi with tender chicken and sautéed vegetables, all cooked in one pot for minimal cleanup.
Ingredients
For the Base
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
For the Vegetables & Herbs
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Sauce & Gnocchi
- 2 cups chicken broth
- 1 cup heavy cream
- 1 pound gnocchi (fresh or packaged)
- 1 tablespoon cornstarch (optional, for thickening)
For Serving
- 1 bunch fresh parsley, for garnish (optional)
Instructions
Preparation
- In a large pot or skillet, heat 1 tablespoon olive oil over medium heat.
- Add the 1 pound diced chicken and cook until browned on all sides, approximately 5–7 minutes. Remove the chicken and set aside.
- In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 4–5 minutes until the vegetables are tender and the onion is translucent.
- Stir in dried thyme, dried parsley, salt, and black pepper. Mix well to coat the vegetables.
Cooking
- Pour in chicken broth and heavy cream, stirring to combine. Bring the mixture to a low boil.
- Once simmering, add gnocchi. Reduce heat to a simmer and cook for 3–5 minutes until the gnocchi floats to the top.
- If you prefer a thicker sauce, mix cornstarch with a little cold water to make a slurry, then stir it in and simmer for an additional 2–3 minutes.
- Add the cooked chicken back into the pot along with frozen peas, stir to combine, and heat through.
Notes
Use medium heat for browning chicken. Taste and adjust salt at the end. For a lighter version, substitute heavy cream with half-and-half.