All the comfort of pot pie but with pillowy gnocchi in place of pastry! This one-pot wonder combines tender chicken and vegetables in a rich, creamy sauce.
One Pot Gnocchi Chicken Pot Pie
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.