Description
This one pot gnocchi chicken pot pie is creamy, hearty, and easy! A cozy, crustless twist on classic pot pie ready in under 40 minutes.
Ingredients
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2 tbsp butter
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1 tbsp olive oil
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1 small yellow onion, diced
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2 garlic cloves, minced
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2 carrots, peeled and diced
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2 celery stalks, diced
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1 tsp dried thyme
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½ tsp salt (or to taste)
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½ tsp black pepper
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2 tbsp all-purpose flour
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2 cups cooked shredded chicken
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1 (16 oz) package potato gnocchi (shelf-stable or fresh)
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1 cup frozen peas
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2½ cups chicken broth
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½ cup heavy cream or half & half
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2 tbsp fresh chopped parsley (optional, for garnish)
Instructions
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Sauté veggies: Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–6 minutes until soft.
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Add seasoning & flour: Stir in thyme, salt, and pepper. Sprinkle in flour and stir for 1–2 minutes.
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Pour broth & simmer: Slowly add chicken broth, stirring constantly. Bring to a simmer and let thicken slightly (about 5 minutes).
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Add gnocchi & chicken: Stir in shredded chicken and gnocchi. Simmer for 8–10 minutes, stirring occasionally, until gnocchi is tender.
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Finish with peas & cream: Add frozen peas and heavy cream. Simmer 2–3 more minutes.
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Serve: Taste and adjust seasoning. Garnish with parsley and serve hot.
Notes
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Use rotisserie chicken for faster prep.
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Stir frequently while simmering to prevent sticking.
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Don’t overcook gnocchi—it only needs a few minutes to soften.
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Add spinach, mushrooms, or corn for extra flavor and nutrition.
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Store leftovers in the fridge for up to 4 days; reheat gently with a splash of broth or cream.
- Prep Time: 10minutes
- Cook Time: 25-30 minutes