One Pot Gnocchi Chicken Pot Pie: Cozy Comfort in Minutes
This One Pot Gnocchi Chicken Pot Pie is a comforting meal that brings together tender gnocchi, juicy chicken, and a medley of veggies.
Equipment
- large deep skillet
Ingredients
For the Base
- 5 tablespoons butter adds richness and depth to the dish’s flavor.
- 1 cup sliced carrots introduce a natural sweetness and color to the pot pie.
- 1 cup diced celery provides a delightful crunch and aromatic flavor.
- 1 cup finely chopped onion enhances the savory base of the sauce.
- 1 teaspoon salt essential for balancing the flavors throughout the dish.
- 10 ounces quartered mushrooms contributes an earthy quality that complements the other ingredients.
- 3 cloves minced garlic infuses robust flavor and enhances overall warmth in each spoonful.
For the Sauce
- ¼ cup flour thickens the sauce beautifully, creating that creamy texture.
- 2 ½ cups chicken stock enriches the dish with deep chicken flavor.
- 1 cup milk creates a luscious creaminess, making this dish luxurious.
- 1 tablespoon Dijon mustard adds a zesty kick that elevates the overall taste experience.
- 1 teaspoon Italian seasoning combines herbs for a fragrant, hearty touch.
- ⅛ teaspoon nutmeg (optional) a warm spice that enhances the dish subtly.
For the Filling
- 16 ounces gnocchi the star ingredient that adds delightful texture.
- 1 cup torn cooked chicken brings protein and satisfaction to your pot pie.
- 1 cup sweet peas pops of sweetness that brighten the overall flavor.
- ¼ cup chopped fresh parsley freshens up the dish with vibrant color and taste.
- 2 tablespoons fresh thyme leaves add an aromatic herbal note that complements the chicken.
- Salt and pepper to taste
Optional Topping
- Grated Parmesan sprinkle on top for an extra layer of flavor.
Instructions
Step‑by‑Step Instructions
- In a large deep skillet over medium heat, melt 5 tablespoons of butter until bubbling and fragrant. Add 1 cup each of sliced carrots, diced celery, and finely chopped onion along with 1 teaspoon of salt. Cook these aromatic vegetables for about 6-8 minutes, stirring occasionally until they soften and the onions become translucent.
- Once the vegetables are tender, stir in 10 ounces of quartered mushrooms and 3 cloves of minced garlic. Continue cooking for another 5 minutes until the mushrooms release their moisture and start to brown slightly.
- Sprinkle in ¼ cup of flour, using a wooden spoon to stir and coat the vegetables evenly. Cook this flour mixture for an additional 2 minutes, making sure to stir constantly.
- Gradually whisk in 2 ½ cups of chicken stock, followed by 1 cup of milk, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer over medium heat.
- Add 1 tablespoon of Dijon mustard, 1 teaspoon of Italian seasoning, and optional ⅛ teaspoon of nutmeg to the sauce. Stir well to combine and enhance the flavor profile.
- Toss in 16 ounces of gnocchi, stirring gently to incorporate them into the creamy sauce. Cook uncovered for 4-5 minutes, stirring occasionally.
- Fold in 1 cup of torn cooked chicken and 1 cup of sweet peas into the skillet. Allow everything to simmer together for about 3-4 minutes until heated through.
- Gently fold in ¼ cup of chopped fresh parsley and 2 tablespoons of fresh thyme leaves for a burst of flavor. Season generously with salt and pepper to taste.
- Allow your delicious creation to rest for about 5 minutes in the skillet. Serve warm, garnished with grated Parmesan if desired.
Notes
Perfect for sharing, adjust seasoning to taste and serve with a side salad or warm bread for a complete meal.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 120IUVitamin C: 20mgCalcium: 15mgIron: 10mg
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