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One Pot Chicken Pot Pie Gnocchi Recipe

One Pot Chicken Pot Pie Gnocchi Recipe
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★★★★★

4.9 from 15 reviews

A comforting and easy one-pot Chicken Pot Pie Gnocchi recipe that combines tender vegetables, shredded chicken, and fluffy gnocchi in a creamy sauce, topped with crispy baked pie crust pieces. Perfect for a cozy weeknight meal that delivers classic pot pie flavors without the fuss of traditional pie baking.

Ingredients

Scale

Vegetables and Aromatics

  • 1 cup carrots (julienned or sliced)
  • 1 cup mushrooms (sliced)
  • 1 stalk celery (sliced thin)
  • 1 small onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tsp fresh thyme (or ½ tsp dry)

Dairy and Sauces

  • 4 tbsp salted butter
  • 1 cup whole milk
  • 1 tsp chicken base (like “Better Than Bouillon”)

Flour and Broth

  • ¼ cup flour
  • 2 cups chicken broth

Main Ingredients

  • 1 lb packaged gnocchi
  • 1 cup cooked chicken (shredded, rotisserie recommended)
  • ½ cup frozen sweet peas (thawed)

Pie Crust

  • 1 unbaked pie crust

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for toasting the pie crust.
  2. Toast Pie Crust: Place the unbaked pie crust on a sheet pan and bake it for about 15 minutes or until it turns a light golden brown and becomes crispy. Set aside to cool and break into pieces later.
  3. Sauté Vegetables: In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the chopped onions, carrots, and celery, sautéing them for 2-3 minutes. Then add the sliced mushrooms and cook for another 6-7 minutes until all vegetables are tender. Season with salt and pepper to taste.
  4. Add Aromatics: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the fresh thyme and sauté for 1-2 more minutes to release its flavor.
  5. Make the Roux: Evenly sprinkle the flour over the vegetable mixture, stirring well to incorporate it fully. Cook the mixture for 1 minute to eliminate the raw flour taste.
  6. Add Liquids: Gradually pour in the chicken broth, ½ cup at a time, stirring after each addition to blend smoothly and avoid lumps. Then slowly add the whole milk and mix well. Bring the mixture to a gentle simmer, then stir in the chicken base and cook for an additional minute.
  7. Cook Gnocchi: Break apart the gnocchi pieces and add them to the skillet. Stir to combine and reduce the heat to medium-low. Cook the gnocchi for 5-6 minutes, stirring every minute, until they are soft and tender.
  8. Finish with Chicken and Peas: With the heat still on medium-low, fold in the shredded cooked chicken and thawed peas. Cook until everything is heated through evenly.
  9. Serve: Dish the creamy chicken pot pie gnocchi into bowls and top with broken pieces of the toasted pie crust for a delightful crunch in every bite.

Notes

  • You can substitute fresh peas for frozen peas if available; just lightly blanch them before adding.
  • Use rotisserie chicken for an easy shortcut, or cook and shred your own chicken breasts or thighs.
  • If you prefer a thicker sauce, cook it a little longer after adding the milk before the gnocchi.
  • For extra flavor, consider adding a splash of white wine with the broth.
  • Ensure you stir frequently when cooking gnocchi to prevent sticking or burning on the bottom of the pan.

Nutrition

Keywords: Chicken pot pie gnocchi, one pot meal, creamy chicken recipe, quick dinner, comfort food, easy weeknight dinner

Find it online: https://kitchenbyclara.com/one-pot-chicken-pot-pie-gnocchi-recipe/