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–+ servings

ONE POT GNOCCHI CHICKEN POT PIE

4.67 from 6 votes
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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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Add mushrooms and garlic, cook until mushrooms release their moisture, about 5 minutes.
  3. Sprinkle in flour, stir to coat vegetables. Cook 2 minutes, stirring constantly.
  4. Gradually whisk in stock, then milk, stirring continuously to prevent lumps. Add Dijon, Italian seasoning, and nutmeg if using.
  5. Bring to gentle simmer and add gnocchi. Cook uncovered for 4-5 minutes, stirring occasionally.
  6. Stir in chicken and peas. Simmer until heated through and sauce thickens, about 3-4 minutes.
  7. Fold in fresh herbs. Season to taste with salt and pepper.
  8. 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

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