One Pot Gnocchi Chicken Pot Pie

A hearty and comforting one-pot meal that combines tender gnocchi, chicken, and vegetables in a creamy sauce, ideal for busy weeknights or family gatherings.

Prep Time 15

Cook Time 25

Total Time 40

Serving Size servings

Ingredients

Main 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) For gluten-free option, use a gluten-free flour blend.
3 cups chicken stock Homemade preferred.
1 cup whole milk You can also use 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 To taste.
Grated Parmesan for serving (optional)

Instructions

Preparation

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, around 5 minutes.
Sprinkle in flour, stirring to coat vegetables. Cook for 2 minutes while stirring constantly.
Gradually whisk in chicken stock and then milk, stirring continuously to prevent lumps. Add Dijon mustard, Italian seasoning, and nutmeg if using.
Bring to a gentle simmer and add the gnocchi. Cook uncovered for 4-5 minutes, stirring occasionally.
Stir in the chicken and peas. Allow the mixture to simmer until heated through and the sauce thickens, about 3-4 minutes.
Fold in fresh herbs and season to taste with salt and pepper.
Let rest for 5 minutes before serving. Top with grated Parmesan if desired.

Notes