Description
This one pot gnocchi chicken pot pie is a comforting and easy dinner that comes together in just one pot! It’s creamy, flavorful, and perfect for a cozy night in.
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 onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 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 (16-ounce) package potato gnocchi
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the chicken, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Add the onion, celery, and carrots to the pot. Cook until the vegetables are softened, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
- Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps.
- Add the thyme and rosemary. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Stir in the gnocchi and return the chicken to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 5 minutes, or until the gnocchi is tender.
- Stir in the frozen peas and cook for 2 minutes until heated through.
- Stir in the fresh parsley and serve immediately.
Notes
For a golden-brown 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; the gnocchi will continue to absorb liquid, so add a splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 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: 52
- Fiber: 5
- Protein: 35
- Cholesterol: 85