Description
This One Pot Gnocchi Chicken Pot Pie combines the creamy, savory flavors of a traditional chicken pot pie with the pillowy texture of gnocchi, all in one easy skillet meal. It's a perfect weeknight dinner ready in under 30 minutes with minimal cleanup.
Ingredients
- 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
- 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)
- 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, about 6–8 minutes.
- Add mushrooms and garlic; cook until mushrooms release their moisture, about 5 minutes.
- Sprinkle in flour, stirring to coat vegetables. Cook for 2 minutes, stirring constantly.
- Gradually whisk in chicken stock, then milk, stirring continuously to prevent lumps. Add Dijon mustard, Italian seasoning, and nutmeg (if using).
- Bring to a 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 for 5 minutes before serving. Top with grated Parmesan if desired.
Notes
- To make gluten-free, use a GF flour blend and gluten-free gnocchi.
- Dairy-free substitutions include vegan butter and non-dairy milk.
- Leftovers can be refrigerated for up to 4 days.
- Reheat with a splash of stock or water to loosen sauce.
- Use frozen veggies for convenience; add late to avoid overcooking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 6g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
