Creamy One-Pot Chicken Pot Pie Gnocchi
A delightful fusion of chicken pot pie and gnocchi, cooked in one pot for a creamy and satisfying meal.
Equipment
- 1 large pot for cooking
- 1 wooden spoon
- 1 knife for chopping
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 pound potato gnocchi
- 1 cup frozen peas and carrots
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Optional Add-Ins
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1 cup sliced mushrooms
Instructions
Preparation
- Shred the cooked chicken, dice the onion, and mince the garlic. Measure out the rest of the ingredients for easy access during cooking.
- In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant.
- Stir in the shredded chicken and cook for another two minutes before pouring in the chicken broth. Bring the mixture to a simmer.
- Reduce the heat to low and add the heavy cream, gnocchi, peas, and carrots. Season with salt, pepper, and thyme, if using.
- Allow the dish to cook for about 10 minutes, stirring occasionally, until the gnocchi are tender and the sauce has thickened.
Serving
- Garnish the dish with chopped fresh parsley before serving. Transfer to bowls and enjoy immediately while warm.
Storage
- Let the dish cool completely before transferring to an airtight container. Store in the refrigerator for up to three days. Reheat gently on the stovetop, adding a little cream or broth if needed.
Notes
Pro Tips: Use fresh gnocchi for the best texture. Adjust seasoning to taste at the end of cooking.
Ingredient Substitutions: Use half-and-half instead of heavy cream for a lighter version.
How to Serve: Serve hot, garnished with parsley, alongside a simple salad or crusty bread.
Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Reheat with additional broth if the sauce thickens too much.
Make-Ahead Tips: Prep ingredients in advance to reduce cooking time on busy nights.
Ingredient Substitutions: Use half-and-half instead of heavy cream for a lighter version.
How to Serve: Serve hot, garnished with parsley, alongside a simple salad or crusty bread.
Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Reheat with additional broth if the sauce thickens too much.
Make-Ahead Tips: Prep ingredients in advance to reduce cooking time on busy nights.