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A steaming dutch oven filled with creamy gnocchi chicken pot pie, featuring orange carrots and green peas.

One Pot Gnocchi Chicken Pot Pie

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 520
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 small yellow onion, diced
  • 2 medium carrots , peeled and sliced into rounds
  • 2 stalks celery , sliced
  • 3 cloves garlic , minced
  • 1/4 cup all -purpose flour
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 16 ounces shelf -stable or refrigerated potato gnocchi
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Method
 

  1. In a large pot or Dutch oven, melt butter over medium-high heat.
  2. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
  3. In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
  4. Stir in garlic and thyme, cooking for 1 minute until fragrant.
  5. Whisk in flour and cook for 1-2 minutes to toast the roux.
  6. Gradually pour in chicken broth while whisking constantly to prevent lumps.
  7. Bring the mixture to a simmer and return the chicken to the pot.
  8. Add the gnocchi and cook for 3-5 minutes, or until the gnocchi are tender and have floated to the surface.
  9. Stir in the heavy cream and frozen peas. Simmer for 2 minutes until the sauce has thickened and peas are heated through.
  10. Season with salt and pepper. Serve immediately.