Description
This Chicken Pot Pie Gnocchi is a comforting yet quick meal that combines tender chicken, pillowy gnocchi, and a creamy sauce—all in one pan. It's perfect for busy weeknights and provides all the nostalgic flavors of a traditional pot pie without the fuss of making a crust.
Ingredients
Scale
16 oz Potato Gnocchi
2 cups Cooked Chicken Breast
4 tbsp Unsalted Butter
1 medium Yellow Onio
2 medium Carrots
2 stalks Celery
3 cloves Garlic
1/4 cup All-Purpose Flour
2.5 cups Chicken Broth
1/2 cup Heavy Cream
1 cup Frozen Peas
1 tsp Fresh Thyme
1/2 tsp Fresh Sage
Salt and Pepper
Instructions
- Melt the butter in a large deep skillet or a Dutch oven over medium heat
- Add the diced onions, carrots, and celery. Sauté for about 5 to 7 minutes until the onions become translucent
- Stir in the minced garlic and cook for 1 minute until fragrant
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes
- Gradually whisk in the chicken broth, bringing the mixture to a gentle simmer
- Stir in the heavy cream, fresh thyme, and sage
- Add the shredded chicken and uncooked gnocchi directly into the pa
- Cover and simmer for about 4 to 5 minutes, checking the gnocchi for tenderness
- Fold in the frozen peas and cook for another 2 minutes
- Season generously with salt and pepper before serving
Notes
For a lighter version, substitute heavy cream with half-and-half or whole milk.
To make it vegetarian, replace the chicken with sautéed mushrooms and use vegetable broth.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg