One Pot Gnocchi Chicken

This cozy one-pot gnocchi chicken pot pie transforms the classic comfort food into an easy weeknight dinner that still delivers all the nostalgic flavors. The pillowy gnocchi replaces traditional pie crust while soaking up the rich, velvety sauce that's loaded with tender chicken and vegetables.

I first created this recipe during a particularly cold January when my family was craving comfort food but I didn't have the energy for rolling out pie crust. The gnocchi addition was a happy accident when I found a package hiding in my pantry, and now my children request it weekly throughout the winter months.

Ingredients

• Unsalted butter: Creates the rich foundation for the sauce and adds silky texture
• Carrots, celery, onion: The classic mirepoix that provides essential flavor base for any good pot pie
• Cremini mushrooms: These add a wonderful earthy depth and meaty texture that makes the dish more substantial
• Fresh garlic and herbs: Brightens the dish with aromatic flavors that elevate the homemade quality
• All purpose flour: Works with butter to create a roux that thickens the sauce beautifully
• Chicken stock and milk: The perfect liquid combination for a sauce that's rich but not too heavy
• Dijon mustard: This secret ingredient adds a subtle tanginess that balances the creamy elements
• Fresh potato gnocchi: Pillowy potato dumplings that cook directly in the sauce, absorbing flavor and releasing starch for extra creaminess
• Cooked chicken: Using pre cooked chicken means this comes together quickly while still tasting homemade
• Sweet peas: Adds bright color, sweet flavor and a pop of freshness to balance the richness

Step-by-Step Instructions

Build the flavor base:

Melt butter in a large, deep skillet over medium heat, then add carrots, celery, onion, and a pinch of salt. Take your time here, allowing them to cook for the full 6-8 minutes until they begin to soften. This slow cooking process develops the foundational flavors that will carry through the entire dish.

Add the mushrooms and aromatics:

Introduce the quartered mushrooms and minced garlic to the softened vegetables. Let them cook undisturbed for a minute before stirring to promote browning. Continue cooking until the mushrooms release their moisture and begin to shrink, approximately 5 minutes. You'll notice they become more concentrated in flavor as they cook down.

Create the roux:

Sprinkle flour evenly over the vegetable mixture, stirring constantly to coat everything well. This is crucial for preventing lumps later. Cook for 2 full minutes while stirring to eliminate the raw flour taste and allow the starch granules to swell. The mixture will look pasty and thick at this stage.

Develop the sauce:

Gradually pour in the chicken stock while whisking continuously, followed by the milk or half and half. Add the Dijon mustard, Italian seasoning, and nutmeg if using. The sauce should be smooth without any flour lumps. This gradual incorporation ensures a silky texture later.

Cook the gnocchi:

Bring the mixture to a gentle simmer and add the fresh gnocchi directly to the sauce. Let it cook uncovered for 4-5 minutes, stirring occasionally to prevent sticking. The gnocchi will begin to plump as it absorbs some of the flavorful liquid while also releasing starch that further thickens the sauce.

Finish with protein and vegetables:

Gently fold in the cooked chicken pieces and peas, allowing everything to simmer together for 3-4 minutes. This brief cooking time warms the components without overcooking them while allowing the sauce to reach its ideal velvety consistency. The peas should remain bright green and slightly firm.

Add fresh herbs and season:

Incorporate the fresh thyme leaves and chopped parsley, stirring gently to distribute them throughout the dish. Season with salt and freshly ground black pepper to taste. Allow the entire dish to rest for about 5 minutes, giving the flavors time to meld together and the sauce to set slightly.

Serve with finishing touches:

Ladle generous portions into bowls and finish with a light sprinkle of grated Parmesan if desired. The cheese adds a pleasant salty note that complements the creamy sauce perfectly.

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My favorite part of this recipe is watching the gnocchi transform from firm little dumplings to pillowy bites of deliciousness as they cook in the sauce. I remember the first time I served this to my skeptical father in law who insists pot pie must have a proper crust. After one bite, he was completely converted and now requests it whenever he visits.

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Make-Ahead Options

This dish is perfect for meal planning. You can prepare the vegetables up to two days ahead and store them in an airtight container in the refrigerator. For even quicker assembly, use pre cut vegetables from the grocery store. The completed dish can be made a day ahead and gently reheated on the stovetop with an additional splash of broth to loosen the sauce.

Brilliant Substitutions

This recipe welcomes adaptations based on what you have available. Shelf stable gnocchi works perfectly if you cannot find fresh. Sweet potatoes can replace regular carrots for a slightly sweeter profile. For a dairy free version, substitute olive oil for the butter and use your favorite unsweetened plant based milk. Turkey works beautifully in place of chicken, making this an excellent recipe for holiday leftovers.

Perfect Pairings

While this one pot wonder stands alone as a complete meal, a simple green salad with a light vinaigrette offers a refreshing contrast to the rich, creamy dish. For special occasions, serve with warm crusty bread for sopping up the delicious sauce. A glass of unoaked Chardonnay or light Pinot Noir complements the flavors without overwhelming them.

Storage Solution

The finished dish keeps beautifully in the refrigerator for up to four days in an airtight container. When reheating, add a splash of chicken broth to loosen the sauce, as the gnocchi will continue to absorb liquid as it sits. For longer storage, this dish freezes well for up to three months. Thaw overnight in the refrigerator before gently reheating on the stovetop over medium low heat.

Frequently Asked Questions

→ Can I use store-bought gnocchi for this dish?

Yes, store-bought fresh potato gnocchi works perfectly and saves time.

→ How do I make this gluten-free?

Use a gluten-free flour blend for thickening and ensure your gnocchi is also gluten-free.

→ Can I substitute the chicken with something else?

Yes, cooked turkey or even rotisserie chicken are excellent alternatives.

→ What vegetables can I add or substitute?

You can add spinach, kale, or even bell peppers for extra flavor and texture.

→ How can I reheat leftovers without drying them out?

Add a splash of broth or milk while reheating to restore the creamy consistency.