One-Pot Gnocchi Chicken Pot Pie for Cozy Weeknight Comfort

This One Pot Gnocchi Chicken Pot Pie is a comforting, hearty meal perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

4 tablespoons Unsalted Butter Adds richness to the sauce; for a dairy-free option, try vegan butter.
1 medium Yellow Onion Finely chopped for quicker cooking.
2 cloves Garlic Minced enhances flavor.
1/3 cup All-Purpose Flour or GF Flour Blend Thickens the sauce.
3 cups Chicken Stock Homemade preferred for richer flavor.
1 cup Whole Milk or Half-and-Half Makes the sauce creamy; opt for low-fat for a lighter version.
1 tablespoon Dijon Mustard Adds a tangy depth of flavor.
1 teaspoon Italian Seasoning Provides classic herb flavor.
1/4 teaspoon Nutmeg Optional spice that adds warmth.

For the Veggies

2 medium Carrots Sliced into half-moons.
2 stalks Celery Diced for uniform cooking.
8 ounces Cremini Mushrooms Quartered to cook evenly.
1 cup Sweet Peas Can be used fresh or frozen.

For the Gnocchi and Protein

1 pound Fresh Potato Gnocchi Can be homemade or store-bought.
2 cups Cooked Chicken Torn into bite-sized pieces.

To Finish

2 teaspoons Fresh Thyme Provides herby notes.
2 tablespoons Fresh Parsley Optional garnish.
to taste Salt and Pepper Essential for seasoning.
1/4 cup Grated Parmesan Optional, for serving.

Equipment

Large deep skillet

Method

Cooking Steps

Melt unsalted butter over medium heat in a large deep skillet.
Add sliced carrots, diced celery, and chopped onion with salt. Cook until softened, about 6-8 minutes.
Add quartered cremini mushrooms and minced garlic. Sauté until mushrooms release moisture, about 5 minutes.
Sprinkle flour over the vegetable mixture and stir to coat; cook for 2 minutes.
Gradually whisk in chicken stock and whole milk until thickened, about 5 minutes.
Add Dijon mustard and Italian seasoning; bring to a gentle simmer.
Stir in fresh potato gnocchi and cook uncovered for 4-5 minutes.
Mix in cooked chicken and sweet peas; simmer for 3-4 minutes.
Fold in fresh thyme and parsley; season to taste with salt and pepper.
Let the pot pie rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Leftovers can be stored in the refrigerator for up to 4 days. Add a splash of broth when reheating to keep it creamy.

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