Go Back
–+ servings

One Pot Gnocchi Chicken Pot Pie

Please rate us
A comforting and creamy one-pot meal that combines the heartiness of chicken pot pie with delightful gnocchi, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Protein
  • 1.5 lbs Boneless, Skinless Chicken Thighs or Breasts, cut into 1-inch cubes Thighs are juicier and more flavorful, choose ethically sourced chicken.
Vegetables
  • 1 tbsp Olive Oil or Butter Use for sautéing.
  • 1 Large Yellow Onion, diced For a sweet, aromatic base.
  • 2 Carrots, peeled and diced Adds color and sweetness.
  • 2 Stalks Celery, diced Adds crunch.
  • 8 oz Cremini Mushrooms, sliced or quartered Offers deeper flavor.
  • 1 cup Frozen Peas Added towards the end of cooking.
  • 1 cup Frozen Corn For added sweetness.
Dairy & Creaminess
  • 4 tbsp Unsalted Butter For the roux.
  • 1/4 cup All-Purpose Flour Thickens the creamy sauce.
  • 3 cups Chicken Broth Use low-sodium for better control.
  • 1 cup Heavy Cream or Half-and-Half For richness.
  • 1/2 cup Milk Completes the creamy texture.
Flavor Enhancers & Seasonings
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Salt and Black Pepper, to taste
  • Optional: Pinch of Nutmeg Adds warmth to the sauce.
  • Optional: Fresh Parsley, chopped For garnish.
Gnocchi
  • 1 lb Shelf-Stable Gnocchi Look for potato gnocchi.

Method
 

Cooking
  1. In a large, deep pot or Dutch oven, heat the olive oil or butter over medium-high heat. Add the diced chicken and cook until just browned, then remove and set aside.
  2. Add onions, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
  3. Stir in the sliced mushrooms and cook for another 5-7 minutes until they release their moisture.
  4. Lower the heat to medium and add the butter. Once melted, sprinkle in the flour, stirring for 1-2 minutes until nutty smelling.
  5. Gradually whisk in the chicken broth, followed by cream and milk. Mix until smooth.
  6. Add thyme, rosemary, garlic and onion powders, salt, and black pepper. Adjust seasoning as desired.
  7. Return the browned chicken to the pot and add the gnocchi, ensuring it’s submerged in the sauce.
  8. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the gnocchi is tender and the sauce has thickened.
  9. In the last 5 minutes, stir in frozen peas and corn until heated through.
  10. Garnish with parsley if desired, and serve hot.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 600mgFiber: 5gSugar: 6g

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk. Can be frozen for up to 3 months.
Tried this recipe?Let us know how it was!