Description
This One-Pot Gnocchi Chicken Pot Pie is a comforting and creamy dish that combines tender chicken, pillowy gnocchi, and hearty vegetables in a rich pot pie-inspired sauce. It’s all made in one pot, making it perfect for a cozy, fuss-free dinner!
Ingredients
Units
Scale
- 2 tablespoons olive oil or butter
- 1 lb (450 g) chicken breasts or thighs, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 cups (300 g) frozen mixed vegetables (peas, carrots, corn, green beans)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 tablespoons all-purpose flour
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) heavy cream or milk
- 1 lb (450 g) potato gnocchi (store-bought or homemade)
- 1/2 cup (50 g) grated Parmesan cheese
- Chopped parsley, for garnish (optional)
Instructions
- Cook the chicken:
- Heat the olive oil or butter in a large, deep skillet or pot over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden and cooked through. Remove the chicken from the pot and set aside.
- Sauté the aromatics:
- In the same pot, add the onion and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
- Add the vegetables and seasonings:
- Stir in the frozen mixed vegetables, thyme, and rosemary. Cook for 2-3 minutes, letting the vegetables thaw slightly.
- Create the creamy base:
- Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add the heavy cream or milk and bring the mixture to a simmer, allowing it to thicken slightly.
- Add the gnocchi and chicken:
- Stir in the gnocchi and cooked chicken. Let everything simmer gently for 5-7 minutes, or until the gnocchi is tender and cooked through.
- Incorporate the cheese:
- Stir in the Parmesan cheese until melted and well combined. Adjust the seasoning with more salt and pepper if needed.
- Serve:
- Garnish with fresh parsley if desired and serve hot. Enjoy this creamy, hearty dish as-is or with a side salad or crusty bread.
Notes
- Make it lighter: Use milk instead of cream and reduce the cheese for a lighter version.
- Add a crusty topping: For a more pot pie-like experience, top with biscuit dough or puff pastry and bake in the oven until golden.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk.