ONE POT GNOCCHI CHICKEN POT PIE
A cozy twist on classic comfort food that combines pillowy gnocchi with creamy pot pie filling. Ready in under 30 minutes!
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Servings: 6
Ingredients
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 GF 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
- Grated Parmesan for serving optional
Instructions
- Melt butter in a large, deep skillet over medium heat. Add carrots, celery, onion, and 1/2 teaspoon salt. Cook until vegetables soften, 6-8 minutes.
- Add mushrooms and garlic, cook until mushrooms release their moisture, about 5 minutes.
- Sprinkle in flour, stir to coat vegetables. Cook 2 minutes, stirring constantly.
- Gradually whisk in stock, then milk, stirring continuously to prevent lumps. Add Dijon, Italian seasoning, and nutmeg if using.
- Bring to gentle simmer and add gnocchi. Cook uncovered for 4-5 minutes, stirring occasionally.
- Stir in chicken and peas. Simmer until heated through and sauce thickens, about 3-4 minutes.
- Fold in fresh herbs. Season to taste with salt and pepper.
- Let rest 5 minutes before serving. Top with Parmesan if desired.
Notes
- Dutch Oven: A 5-quart or larger works best
- Chicken Options: Rotisserie, poached, or roasted all work well
- Make Ahead: Prep vegetables up to 2 days in advance
- Storage: Refrigerate up to 4 days
- Reheating: Add splash of broth when warming
- Variations: Try with turkey or add different seasonal vegetables