One Pot Gnocchi Chicken Pot Pie

Consider this chicken pot pie’s easier, slightly more fun cousin. This One Pot Gnocchi Chicken Pot Pie has the creamy, herby chicken and veggie filling we all know and love, but instead of dealing with pie crust, we’re adding in pillowy potato gnocchi! The result is the coziest 30-minute dinner that’s packed with protein and veggies, and is best enjoyed on chilly fall and winter nights.

Servings people

Prep Time 10

Cook Time 20

Total Time 30

Equipment

cutting board
knife
medium pot with lid
hand or stand mixer
large, high-sided pan
spatula

Ingredients

1 ¼ lbs boneless, skinless chicken breast *
3 tbsp avocado or olive oil or butter
½ large yellow onion finely diced
2 celery stalks finely diced
2 medium carrots peeled & finely diced
3 large garlic cloves minced
2 tbsp fresh chopped sage
½ tbsp fresh thyme leaves
3 tbsp AP flour (or gluten free 1-to-1 flour)
1 ½ cups chicken bone broth
2 cups whole milk (I used fairlife)
1 package potato gnocchi (17.5oz, can sub gluten free)
¾ cup frozen corn
¾ cup frozen peas
2 tsp dijon mustard
kosher salt & black pepper to taste

Instructions

First, add chicken breasts to a medium pot, season with kosher salt & black pepper and cover with at least 1" of water. Bring up to a boil, then cover with a lid, reduce heat to low and let simmer for about 15 minutes, or until the internal temperature reaches 165F. Timing will vary depending on how large/thick your chicken breasts are.
1 ¼ lbs boneless, skinless chicken breast, kosher salt & black pepper
Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer, and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker! You can also substitute about 3 cups of shredded rotisserie chicken.
Bring a large, high-sided pan up to medium heat and add oil or butter. Then, add diced onion, celery and carrots and season with kosher salt. Sauté, stirring occasionally, for 8-10 minutes, until softened. If the veggies are starting to brown, reduce the heat to medium-low. Stir in the garlic, sage and thyme and cook for another 30 seconds, until fragrant.
3 tbsp avocado or olive oil, ½ large yellow onion, 2 celery stalks, 2 medium carrots, 3 large garlic cloves, 2 tbsp fresh chopped sage, ½ tbsp fresh thyme leaves
Return heat to medium (if applicable), add in the flour and stir until everything is coated. Allow the flour to cook off for 1 minute. Gradually add in the broth, stirring well after each addition. Repeat with the milk. Season with kosher salt & black pepper, then bring up to a gentle boil.
3 tbsp AP flour, 1 ½ cups chicken bone broth, 2 cups whole milk, kosher salt & black pepper
Stir in the shredded chicken, gnocchi, frozen corn and peas. Reduce heat to medium-low and let cook for 4-5 minutes, stirring occasionally, until gnocchi is tender and veggies are warm. Finally, stir in the dijon mustard and taste and adjust the amount of kosher salt & black pepper as needed. Keep in mind that the sauce will continue to thicken as it rests, so don’t worry if it seems slightly thin at first. Enjoy!
1 package potato gnocchi, ¾ cup frozen corn, ¾ cup frozen peas, 2 tsp dijon mustard, kosher salt & black pepper

Video

Notes

*NOTE: To make this recipe even easier, you can substitute about 3 cups of shredded rotisserie chicken and proceed to step #3.

NUTRITION INFORMATION: The nutrition information listed below is an estimate per serving, assuming that you use fairlife whole ultra-filtered milk and standard potato gnocchi.

Calories: 525kcal

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free

Keyword: Chicken Breast, Corn, Fall Recipe, Gluten Free, Gnocchi, High Protein, One Pot, Peas, Pot Pie, Winter Recipes

Nutrition