Description
Whip up a comforting One Pot Gnocchi Chicken Pot Pie. This easy, creamy dinner comes together in one pan, perfect for busy weeknights and cozy meals.
Ingredients
Scale
- For the Creamy Base:
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- The Stars of the Show:
- 2 cups cooked chicken, shredded or diced
- 17.6 oz (500g) package shelf-stable potato gnocchi
- Flavor Boosters:
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped, for garnish
- Finishing Touches:
- 1 cup frozen peas
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Sauté the Veggies:: Grab a big, sturdy pot or Dutch oven – you’ll use it for everything, hence the “one pot” part! Heat a splash of olive oil over medium heat. Toss in your chopped onion, carrots, and celery. Let them soften up for about 5-7 minutes, stirring occasionally. You want them tender, not browned, so keep an eye on them. This is where the kitchen starts to smell like pure comfort, I swear! I used to rush this step, and the veggies would be crunchy, which is not what we want in a creamy One Pot Gnocchi Chicken Pot Pie.
- Infuse the Aromatics & Broth:: Now, add your minced garlic, dried thyme, and dried rosemary. Stir it all around for just a minute until you can really smell that garlic – oh, it’s heavenly! Pour in the chicken broth and bring it to a gentle simmer. Give it a good stir, scraping up any delicious bits from the bottom of the pot. This step really builds the foundation of flavor for the creamy sauce. I once forgot the thyme, and the whole dish felt like it was missing something crucial, so don’t skip those herbs!
- Bring in the Stars:: Add your cooked chicken and the potato gnocchi to the simmering broth. Pour in the milk and stir gently to combine everything. Make sure the gnocchi is mostly submerged in the liquid. Bring it back to a gentle simmer, then reduce the heat to medium-low. Let it cook for about 8-10 minutes, stirring occasionally. You’ll see the gnocchi start to puff up and the sauce will thicken. This is where the magic happens for our One Pot Gnocchi Chicken Pot Pie!
- Creamy Perfection & Peas:: Once the gnocchi is tender and the sauce has thickened to your liking, stir in the heavy cream and frozen peas. Cook for another 2-3 minutes, just until the peas are heated through and the sauce is wonderfully creamy. Taste it, hon! This is your chance to adjust the salt and pepper. I always add a little more pepper here, it just makes the flavors sing. Don’t let it boil vigorously once the cream is in; just a gentle simmer is what we’re after.
- Optional Cheesy Finish:: If you’re feeling a little extra (and who isn’t, sometimes?), sprinkle your shredded cheddar cheese over the top of the One Pot Gnocchi Chicken Pot Pie. Pop the pot under the broiler for a few minutes, just until the cheese is bubbly and golden brown. Watch it like a hawk, though, because broiler cheese goes from perfect to burnt in a flash! This step isn’t strictly necessary, but it adds a lovely golden crust that feels so comforting.
- Serve It Up:: Remove the pot from the heat and let your beautiful One Pot Gnocchi Chicken Pot Pie rest for a couple of minutes. Garnish with fresh chopped parsley for a burst of color and freshness. Dish it out into bowls and prepare for some serious comfort. The gnocchi will be soft and pillowy, swimming in that rich, savory sauce. It’s a hug in a bowl, truly, and it smells absolutely incredible. Enjoy your masterpiece!