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One Pot Gnocchi Chicken Pot Pie Recipe

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★★★★★

4.4 from 24 reviews

This comforting One Pot Gnocchi Chicken Pot Pie combines tender chicken, fresh vegetables, and pillowy gnocchi in a creamy, savory sauce infused with herbs and spices. Prepared entirely on the stovetop, this hearty and flavorful meal comes together quickly and requires minimal cleanup, making it perfect for a cozy weeknight dinner.

Ingredients

Scale

Vegetables

  • 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)
  • 1/4 cup fresh parsley (chopped)

Dairy & Butter

  • 5 tablespoons unsalted butter
  • 1 cup whole milk or half-and-half
  • Grated Parmesan for serving (optional)

Proteins

  • 2 1/2 cups cooked chicken (torn into bite-sized pieces)
  • 1 cup sweet peas (fresh or frozen)

Pantry Items & Seasonings

  • 1 teaspoon fresh thyme leaves
  • 1/4 cup all-purpose flour (or GF flour blend)
  • 3 cups chicken stock (homemade preferred)
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons Italian seasoning
  • 1/4 teaspoon nutmeg (optional)
  • 16 ounces fresh potato gnocchi
  • Salt and freshly ground black pepper

Instructions

  1. Sauté Vegetables: Melt butter in a large, deep skillet over medium heat. Add sliced carrots, diced celery, chopped onion, and 1/2 teaspoon salt. Cook until the vegetables soften, about 6-8 minutes, stirring occasionally to prevent sticking.
  2. Cook Mushrooms and Garlic: Add the quartered cremini mushrooms and minced garlic to the skillet. Continue cooking until the mushrooms release their moisture and become tender, approximately 5 minutes.
  3. Add Flour: Sprinkle the flour over the vegetables, stirring constantly to coat them evenly. Cook for 2 minutes to remove the raw flour taste, ensuring to keep the mixture moving to avoid burning.
  4. Incorporate Liquids and Seasonings: Gradually whisk in the chicken stock and then the milk or half-and-half, stirring continuously to prevent lumps from forming. Mix in Dijon mustard, Italian seasoning, and nutmeg if using. Bring the mixture to a gentle simmer.
  5. Cook Gnocchi: Add the fresh potato gnocchi to the skillet. Cook uncovered for 4-5 minutes, stirring occasionally to keep the gnocchi from sticking together and ensuring even cooking.
  6. Add Chicken and Peas: Stir in the cooked chicken pieces and sweet peas. Simmer for 3-4 minutes until the chicken is heated through and the sauce has thickened.
  7. Add Fresh Herbs and Season: Fold in fresh parsley and thyme leaves. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
  8. Rest and Serve: Remove the skillet from heat and let the pot pie mixture rest for 5 minutes to thicken further. Serve topped with grated Parmesan cheese if desired.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and verify gnocchi ingredients.
  • Use homemade chicken stock for deeper flavor, or a good-quality store-bought stock for convenience.
  • Fresh or frozen sweet peas both work well; just ensure frozen peas are thawed before adding.
  • Ensure the gnocchi is fresh and tender; cooking times may vary slightly depending on the brand.
  • This dish can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: One pot meal, chicken pot pie, gnocchi recipe, comfort food, quick dinner, creamy chicken dish

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