One Pot Gnocchi Chicken Pot Pie

A creamy, comforting one pot gnocchi chicken pot pie made with tender chicken, vegetables, and pillowy gnocchi in a rich savory sauce. Ready in about 40 minutes.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Main Course

Cuisine: American, Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1 lb Boneless Skinless Chicken Breasts cut into bite-sized pieces
1/2 tsp Salt or to taste
1/4 tsp Black Pepper or to taste
2 tbsp Butter
1 small Onion finely chopped
2 medium Carrots diced
2 stalks Celery Stalks diced
3 cloves Garlic minced
1 tsp Dried Thyme
3 tbsp All-Purpose Flour or gluten-free blend
2 cups Chicken Broth
1 cup Milk
16 oz Potato Gnocchi refrigerated or shelf-stable
1 cup Frozen Peas
2 tbsp Fresh Parsley chopped, optional garnish

Equipment

Large Dutch Oven or Deep Skillet
Wooden spoon or spatula

Method

Instructions

Season chicken with salt and pepper. Melt butter in a large Dutch oven over medium heat. Cook chicken for 4-6 minutes until golden and cooked through. Remove and set aside.
In the same pot, sauté onion, carrots, and celery for 5-7 minutes until softened. Add garlic and thyme and cook for 30 seconds until fragrant.
Sprinkle flour over vegetables and stir well. Cook for 1 minute. Gradually whisk in chicken broth, then add milk. Bring to a gentle simmer until slightly thickened.
Add gnocchi and simmer for 3-5 minutes until tender. Return chicken to the pot and stir in frozen peas. Cook 2-3 more minutes until heated through and creamy.
Adjust seasoning if needed. Garnish with fresh parsley and serve warm.

Notes

For a lighter version, use low-fat milk. You can substitute rotisserie chicken to save time. If the sauce becomes too thick, add a splash of warm broth when reheating.