One Pot Gnocchi Chicken

This snug one-dish gnocchi chicken pot pie turns a traditional comfort classic into a quick evening meal that still packs all those familiar, heartwarming flavors. The soft gnocchi takes the place of regular pie crust while absorbing the thick, smooth sauce that's packed with juicy chicken and fresh veggies.

I came up with this dish during a freezing cold January when everyone at home wanted something cozy but I couldn't be bothered to make pie crust. Adding gnocchi was pure luck when I spotted a forgotten package in my cupboard, and now the kids beg for it every week when winter comes around.

Ingredients

• Unsalted butter: Forms the tasty base for the sauce and gives it a smooth feel
• Carrots, celery, onion: The timeless veggie trio that gives any good pot pie its core flavor
• Cremini mushrooms: They bring wonderful woodsy flavor and hearty texture that makes the meal more filling
• Fresh garlic and herbs: Adds lively scents that boost the homemade quality
• All purpose flour: Teams up with butter to make a roux that gives the sauce its perfect thickness
• Chicken stock and milk: The ideal liquid duo for a sauce that's creamy but not too heavy
• Dijon mustard: This hidden helper adds a gentle zip that cuts through the creaminess
• Fresh potato gnocchi: Soft potato dumplings that cook right in the sauce, soaking up flavors while making everything creamier
• Cooked chicken: Using already cooked chicken helps this come together fast but still tastes homemade
• Sweet peas: Brings pretty color, sweet taste and bursts of freshness against the rich background

Step-by-Step Instructions

Start the flavor foundation:

Drop butter into a big, deep pan over medium heat, then toss in carrots, celery, onion, and a bit of salt. Don't rush this part—let them cook the whole 6-8 minutes until they start getting soft. This slow cooking builds the key flavors that make the entire dish sing.

Toss in mushrooms and flavor boosters:

Put the quartered mushrooms and chopped garlic in with the softened veggies. Let them sit still for a minute before stirring to help them brown nicely. Keep cooking until the mushrooms shrink and release their water, about 5 minutes. You'll notice they get more flavorful as they cook down.

Whip up the thickener:

Dust flour all over the veggie mix, always stirring to coat everything well. This stops lumps from forming later. Keep stirring for a full 2 minutes to cook away the raw flour taste and let the starch particles expand. It'll look thick and pasty right now.

Build your sauce:

Slowly pour in chicken stock while whisking nonstop, then add the milk or half and half. Mix in Dijon mustard, Italian seasoning, and nutmeg if you want. Your sauce should look smooth with no flour clumps. Adding it bit by bit ensures it'll be silky later.

Drop in the gnocchi:

Bring everything to a gentle bubble and put the fresh gnocchi straight into the sauce. Let it cook uncovered for 4-5 minutes, stirring now and then so nothing sticks. The gnocchi will puff up as it drinks in the tasty liquid while also making the sauce thicker.

Add the final ingredients:

Carefully mix in the cooked chicken chunks and peas, letting everything simmer together for 3-4 minutes. This short cooking time warms everything without overcooking while helping the sauce reach its perfect velvety feel. The peas should stay bright green with a slight crunch.

Sprinkle herbs and season:

Add the fresh thyme and chopped parsley, stirring gently to spread them throughout the dish. Season with salt and fresh ground black pepper to taste. Let the whole dish sit for about 5 minutes, giving the flavors time to mix together and the sauce to set a bit.

Dish up with final touches:

Scoop big portions into bowls and top with a light sprinkle of Parmesan if you'd like. The cheese adds a nice salty kick that goes perfectly with the creamy sauce.

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What I love most about this dish is watching those gnocchi change from hard little dumplings to fluffy bites of yumminess as they cook in the sauce. I'll never forget the first time I made this for my doubting father in law who always says pot pie needs a proper crust. After just one bite, he was totally won over and now asks for it whenever he stops by.

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Make-Ahead Options

This meal works great for planning ahead. You can prep the veggies up to two days early and keep them in an airtight container in the fridge. To save even more time, grab pre-cut veggies from the store. You can make the whole dish a day before and warm it up on the stove with a splash of broth to thin the sauce if needed.

Brilliant Substitutions

This dish is super flexible based on what you've got on hand. Shelf-stable gnocchi works just as well if you can't find fresh. Try sweet potatoes instead of regular carrots for a slightly sweeter taste. For a dairy-free version, swap the butter for olive oil and use your favorite unsweetened plant milk. Turkey fits perfectly in place of chicken, which makes this great for using up holiday leftovers.

Perfect Pairings

Though this hearty one-pot meal stands on its own, a simple green salad with light dressing offers a nice fresh contrast to the rich, creamy main dish. For special times, serve with warm crusty bread to soak up all that yummy sauce. A glass of light Chardonnay or mild Pinot Noir goes nicely with the flavors without taking over.

Storage Solution

This dish stays good in the fridge for up to four days if kept in an airtight container. When you reheat it, add a bit of chicken broth to loosen the sauce, since the gnocchi will keep soaking up liquid as it sits. If you need to store it longer, it freezes well for up to three months. Just thaw overnight in the fridge before gently warming on the stove over medium-low heat.

Frequently Asked Questions

→ Can I save time by using pre-made gnocchi?

Absolutely! Fresh, store-bought gnocchi is a great shortcut and works just fine.

→ How can I make this meal gluten-free?

Swap regular flour for a gluten-free blend and check the gnocchi packaging for gluten-free options.

→ What’s a good substitute for chicken?

Cooked turkey or even rotisserie-style chicken would make great alternatives here.

→ Can I mix in other vegetables?

Sure! Feel free to throw in kale, spinach, or diced bell peppers for more variety and color.

→ How should I reheat it without losing its creamy texture?

Add a little milk or broth when reheating to keep the sauce smooth and velvety.