One Pot Gnocchi Chicken Pot Pie
One of my favorite dishes that brings a sense of comfort and warmth is the One Pot Gnocchi Chicken Pot Pie. It’s an ideal choice for those cozy weeknight dinners or when you want to spoil your loved ones with a hearty meal without spending all day in the kitchen. The magic of this recipe lies in the perfect blend of tender gnocchi, savory chicken, and a medley of fresh vegetables, all simmered in a creamy sauce. Plus, it’s all made in just one pot, making cleanup a breeze!
Why you’ll love this dish
This recipe is a winner for several reasons. First and foremost, it’s incredibly quick to prepare, taking about 30 minutes from start to finish. It’s a fantastic budget-friendly option that utilizes common ingredients found in your pantry and fridge. Kid-approved and loaded with nutrients, this dish makes for a perfect family meal that even the pickiest eaters will enjoy. Whether it’s a busy weeknight or a casual family gathering, this dish fits the bill beautifully.
“I made this One Pot Gnocchi Chicken Pot Pie last week, and everyone loved it! It was so creamy and comforting, I can’t believe how easy it was to whip up!” – A satisfied home chef
The cooking process explained
Let’s dive into how this delightful dish comes together. It starts with sautéing a mix of aromatic vegetables and mushrooms, creating a base of flavor that will elevate the entire dish. Next, you’ll thicken it up with a sprinkle of flour before adding chicken stock and milk to create a rich, creamy sauce. Once simmered, fresh potato gnocchi is added along with tender, shredded chicken and sweet peas, resulting in a comforting meal that’s all contained in one pot.
What you’ll need
To get started, gather the following ingredients for this scrumptious one-pot meal:
- 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)
Feel free to adjust any ingredients according to your tastes or to accommodate any dietary restrictions. For instance, a gluten-free flour blend works perfectly in place of regular flour.
Step-by-step instructions
- Start by melting the butter in a large, deep skillet over medium heat.
- Add the sliced carrots, diced celery, and chopped onion, along with 1/2 teaspoon of salt. Sauté until the vegetables soften, about 6-8 minutes.
- Toss in the quartered mushrooms and minced garlic, cooking until the mushrooms release their moisture, which takes about 5 minutes.
- Sprinkle in the flour and stir to coat the vegetables. Cook while stirring constantly for about 2 minutes.
- Gradually whisk in the chicken stock and then the milk, stirring continuously to prevent lumps from forming.
- Mix in the Dijon mustard, Italian seasoning, and nutmeg if desired, then bring the mixture to a gentle simmer.
- Add the gnocchi to the skillet, cooking uncovered for about 4-5 minutes while stirring occasionally.
- Stir in the shredded chicken and sweet peas. Simmer until everything is heated through and the sauce thickens, approximately 3-4 minutes.
- Fold in the fresh parsley and thyme, and season to taste with salt and pepper.
- Allow the dish to rest for 5 minutes before serving. Top with grated Parmesan if you’d like for an extra touch!
Best ways to enjoy it
Serving your One Pot Gnocchi Chicken Pot Pie can be as simple as plating it up in bowls. Consider adding a drizzle of olive oil or a sprinkle of extra fresh herbs for an appealing presentation. To round out the meal, pair it with some crusty bread or a fresh side salad to balance the richness of the dish.
Storage and reheating tips
If you happen to have leftovers (though I doubt it!), here’s how to keep them fresh. Allow the dish to cool completely, then transfer to an airtight container and store in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to 2 months. To reheat, simply thaw overnight in the fridge and warm on the stovetop over low heat, adding a splash of broth or milk to help loosen it up if necessary.
Helpful cooking tips
- Prep Ahead: Chop your vegetables and shred the chicken ahead of time to streamline the cooking process.
- One-Pot Wonder: This recipe is truly easy and designed to minimize cleanup, but feel free to switch it up using a slow cooker if you prefer hands-off cooking!
- Watch the Timing: Don’t overcook the gnocchi; they only need a few minutes to reach the perfect texture.
Creative twists
Want to put a unique spin on this classic dish? Consider adding different vegetables like bell peppers or corn for a flavor twist. You could also swap the chicken for shredded rotisserie beef or even a plant-based protein like lentils or chickpeas for a vegetarian option.
Your questions answered
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What if I’m out of chicken stock? You can replace it with vegetable broth or even water in a pinch, but keep in mind this may alter the flavor somewhat.
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Can I substitute gnocchi? If you can’t find gnocchi, small pasta shapes like shells or elbows can work instead, just adjust the cooking time accordingly.
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What about dietary adjustments? For gluten-free options, simply use a gluten-free flour and ensure your gnocchi is gluten-free as well.
This One Pot Gnocchi Chicken Pot Pie is sure to become a go-to recipe in your culinary repertoire, perfect for any season and occasion. Enjoy the process and the delicious results!
One Pot Gnocchi Chicken Pot Pie
Ingredients
Base ingredients
- 5 tablespoons unsalted butter
- 3 medium carrots, sliced into half-moons
- 3 ribs celery, diced
- 10 ounces cremini mushrooms, quartered
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- 1/4 cup all-purpose flour (or GF flour blend) A gluten-free flour blend works perfectly in place of regular flour.
- 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) Optional for added flavor.
- 16 ounces fresh potato gnocchi
- 2 1/2 cups cooked chicken, torn into bite-sized pieces
- 1 cup sweet peas (fresh or frozen)
- to taste Salt and freshly ground black pepper
- for serving Grated Parmesan (optional) Optional for an extra touch!
Instructions
Cooking Steps
- Start by melting the butter in a large, deep skillet over medium heat.
- Add the sliced carrots, diced celery, and chopped onion, along with 1/2 teaspoon of salt. Sauté until the vegetables soften, about 6-8 minutes.
- Toss in the quartered mushrooms and minced garlic, cooking until the mushrooms release their moisture, which takes about 5 minutes.
- Sprinkle in the flour and stir to coat the vegetables. Cook while stirring constantly for about 2 minutes.
- Gradually whisk in the chicken stock and then the milk, stirring continuously to prevent lumps from forming.
- Mix in the Dijon mustard, Italian seasoning, and nutmeg if desired, then bring the mixture to a gentle simmer.
- Add the gnocchi to the skillet, cooking uncovered for about 4-5 minutes while stirring occasionally.
- Stir in the shredded chicken and sweet peas. Simmer until everything is heated through and the sauce thickens, approximately 3-4 minutes.
- Fold in the fresh parsley and thyme, and season to taste with salt and pepper.
- Allow the dish to rest for 5 minutes before serving. Top with grated Parmesan if you'd like!
