Description
This easy one pot gnocchi chicken pot pie is a comforting, creamy, and delicious dinner that comes together in just one pot! It’s the perfect cozy meal for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 (16-ounce) package potato gnocchi
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 3-4 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over the onions and garlic and stir to combine. Cook for 1 minute.
- Slowly whisk in chicken broth and milk until smooth. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
- Stir in thyme, rosemary, peas, carrots, and gnocchi. Return chicken to the skillet.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until gnocchi is tender and sauce is creamy.
- Stir in Parmesan cheese and parsley. Season with additional salt and pepper to taste.
- Serve immediately, garnished with extra parsley if desired.
Notes
For a crispy top, transfer the finished dish to an oven-safe skillet and broil for 2-3 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 520
- Sugar: 8
- Sodium: 980
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 38
- Cholesterol: 95