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One Pot Gnocchi Chicken Pot Pie

One-Pot Gnocchi Chicken Pot Pie: Cozy Comfort in Every Bite

This One Pot Gnocchi Chicken Pot Pie is a quick dinner option that combines comfort and flavor in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Quick Meals
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons Unsalted Butter Use vegan butter for a dairy-free option.
  • 3 Medium Carrots Sliced into half-moons for even cooking.
  • 3 Celery Ribs Diced for consistency with other vegetables.
  • 10 ounces Cremini Mushrooms Quartered to mix well with other ingredients.
  • 1 Medium Yellow Onion Finely chopped for quick cooking.
  • 4 Garlic Cloves Minced for even distribution in cooking.
For the Sauce
  • 1/4 cup All-Purpose Flour Essential for a creamy texture; use gluten-free blend for dietary needs.
  • 3 cups Chicken Stock Homemade preferred for better flavor.
  • 1 cup Whole Milk Use unsweetened non-dairy milk as a substitute.
  • 1 tablespoon Dijon Mustard Skip for a milder flavor.
  • 1 1/2 teaspoons Italian Seasoning Adjust to preference.
  • 1/4 teaspoon Nutmeg Omit for a cleaner flavor profile.
For the Gnocchi and Filling
  • 16 ounces Fresh Potato Gnocchi Do not substitute with other types of pasta.
  • 2 1/2 cups Cooked Chicken Can also use poached or roasted chicken.
  • 1 cup Sweet Peas Fresh or frozen both work.
To Finish
  • 1 teaspoon Fresh Thyme Leaves Substitute with dried thyme if fresh is unavailable.
  • 1/4 cup Fresh Parsley Chopped for garnish or flavor enhancement.
  • Salt and Pepper Season throughout cooking for balanced flavor.
  • Grated Parmesan Consider nutritional yeast for a dairy-free option.

Equipment

  • Deep skillet

Method
 

Step-by-Step Instructions
  1. Melt 4 tablespoons of unsalted butter in a deep skillet over medium heat and add 3 sliced medium carrots, 3 diced celery ribs, and 1 finely chopped medium yellow onion with a pinch of salt. Cook for 6-8 minutes until tender.
  2. Stir in 10 ounces of quartered cremini mushrooms and 4 minced garlic cloves; cook for 5 more minutes until mushrooms soften.
  3. Sprinkle 1/4 cup of flour over the mixture, stir to coat, and cook for 2 minutes to remove raw taste.
  4. Gradually whisk in 3 cups of chicken stock and 1 cup of whole milk, then add 1 tablespoon of Dijon mustard, 1 1/2 teaspoons of Italian seasoning, and nutmeg, stirring until sauce thickens.
  5. Bring to a simmer, add 16 ounces of fresh potato gnocchi, and cook uncovered for 4-5 minutes until tender.
  6. Stir in 2 1/2 cups of cooked chicken and 1 cup of sweet peas, simmer for 3-4 minutes, and stir in fresh thyme, seasoning to taste.
  7. Let the dish rest for 5 minutes before serving, optionally topped with grated Parmesan.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 45gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 4gVitamin A: 2400IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Leftovers can be refrigerated for up to 4 days. Reheat gently on the stove with a splash of broth to maintain creaminess.

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