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ONE POT GNOCCHI CHICKEN POT PIE Recipe

ONE POT GNOCCHI CHICKEN POT PIE Recipe
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★★★★★

5 from 13 reviews

A comforting and easy one-pot gnocchi chicken pot pie recipe that combines tender vegetables, chicken, and pillowy gnocchi in a creamy, flavorful sauce. Perfect for a hearty weeknight dinner, this dish is made swiftly with simple ingredients and requires just one skillet for minimal cleanup.

Ingredients

Scale

Vegetables and Herbs

  • 3 medium carrots, sliced into half-moons
  • 3 celery ribs, diced
  • 10 ounces cremini mushrooms, quartered
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup fresh parsley, chopped

Dairy and Butter

  • 5 tablespoons unsalted butter
  • 1 cup whole milk or half-and-half
  • Grated Parmesan for serving (optional)

Pantry

  • 1/4 cup all-purpose flour or gluten-free flour blend
  • 3 cups chicken stock (homemade preferred)
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons Italian seasoning
  • 1/4 teaspoon nutmeg (optional)
  • Salt and freshly ground black pepper to taste

Protein and Pasta

  • 16 ounces fresh potato gnocchi
  • 2 1/2 cups cooked chicken, torn into bite-sized pieces
  • 1 cup sweet peas, fresh or frozen

Instructions

  1. Sauté the Vegetables: Melt butter in a large, deep skillet over medium heat. Add carrots, celery, onion, and 1/2 teaspoon salt. Cook until the vegetables soften, about 6-8 minutes, stirring occasionally to prevent sticking and ensuring even cooking.
  2. Add Mushrooms and Garlic: Stir in the mushrooms and garlic. Continue to cook until the mushrooms release their moisture and begin to brown, about 5 minutes, enhancing the flavor base of the dish.
  3. Create the Roux: Sprinkle the flour over the vegetable mixture and stir well to coat everything evenly. Cook for 2 minutes, stirring constantly to avoid burning and to cook off the raw flour taste.
  4. Add Liquids and Seasonings: Gradually whisk in the chicken stock followed by the milk to prevent lumps from forming. Stir continuously until smooth. Add the Dijon mustard, Italian seasoning, and nutmeg if using, blending all flavors together.
  5. Cook the Gnocchi: Bring the mixture to a gentle simmer. Add the fresh gnocchi and cook uncovered for 4-5 minutes, stirring occasionally to prevent sticking, until they are tender and cooked through.
  6. Incorporate Chicken and Peas: Stir in the cooked chicken pieces and sweet peas. Allow the mixture to simmer for 3-4 minutes until everything is heated through and the sauce has thickened to a creamy consistency.
  7. Add Fresh Herbs and Season: Fold in fresh thyme and parsley. Taste and adjust the seasoning with salt and freshly ground black pepper to your preference.
  8. Rest and Serve: Let the pot pie rest for 5 minutes off the heat to allow flavors to meld and the sauce to thicken slightly. Serve with grated Parmesan cheese if desired for an extra layer of richness.

Notes

  • Use homemade chicken stock for the best flavor, but store-bought works well too.
  • For a gluten-free version, use a gluten-free flour blend and ensure the gnocchi is gluten-free.
  • If fresh gnocchi is unavailable, frozen gnocchi can be used; just adjust cooking time as needed.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave adding a splash of milk if needed to loosen the sauce.

Nutrition

Keywords: one pot gnocchi chicken pot pie, easy chicken pot pie, creamy gnocchi recipe, weeknight dinner, comfort food chicken pot pie

Find it online: https://nayabaker.com/one-pot-gnocchi-chicken-pot-pie-recipe/