Description
This cozy one-pot gnocchi chicken pot pie is creamy, hearty, and full of tender chicken, veggies, and pillowy gnocchi—classic comfort food made easy in just 30 minutes.
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1/2 small onion, finely diced
2 medium carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
Salt and pepper, to taste
2 tablespoons gluten-free or all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon poultry seasoning
1 1/2 cups cooked, shredded chicken
1 cup frozen peas
1 package (16 oz) shelf-stable gnocchi
Fresh thyme leaves, for garnish
Instructions
Sauté Vegetables:
Heat butter and olive oil together in a large, deep skillet over medium heat. Add onions, carrots, and celery; season with salt and pepper. Cook for 5–7 minutes until tender.
Add Garlic:
Stir in minced garlic and cook for 30 seconds until fragrant.
Create Roux:
Sprinkle flour over the vegetables and stir constantly for 1 minute to create a roux.
Add Liquid:
Gradually pour in chicken broth and milk, stirring continuously to avoid lumps. Bring to a simmer until the sauce thickens slightly.
Add Seasoning & Chicken:
Stir in poultry seasoning, shredded chicken, and frozen peas. Mix well to combine.
Cook Gnocchi:
Add gnocchi directly into the skillet. Cover with a lid, reduce heat to medium-low, and simmer for 5–7 minutes, stirring occasionally, until the gnocchi is tender and the sauce is creamy.
Finish & Serve:
Remove from heat. Garnish with fresh thyme and serve hot for a cozy, hearty meal.
Notes
Use gluten-free gnocchi and flour for a gluten-free version.
Swap the chicken for turkey, sausage, or chickpeas to customize.
Stir in mushrooms or spinach for extra vegetables.
Add a sprinkle of Parmesan cheese before serving for extra richness.
Leftovers store well in the fridge for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Comfort Food, One-Pot Meals
- Method: Stovetop
- Cuisine: American
