Alright, So Here’s What Got Me Hooked On This Dish
You know those nights when you want something warm and cozy, but also desperately want to avoid washing a mountain of dishes? Yeah, that’s me basically every week—especially when it’s rainy or I’m just feeling blah. This one pot gnocchi chicken pot pie was born from my love of shortcuts (some might call it laziness, but I prefer ‘efficient’). I first whipped this up after a long work day, with only half the ingredients I thought I’d need. Honestly, it was a happy accident. My partner still talks about the time I tried to make a fancy pot pie with a real crust and just… couldn’t. Gnocchi was my get-out-of-jail card, and man, it stuck.
Why I Keep Making This (And Why You Might Too)
I make this when I want those pot pie vibes but just can’t be fussed with rolling out pastry. It’s creamy, cozy, and you get that pillowy gnocchi instead of a crust (which, between you and me, is actually better for scooping up sauce). My family goes crazy for this because it’s hearty and there are never leftovers, which is a shame because I swear it’s even tastier the next day. Plus, if you’ve ever wrestled with a stubborn pie crust, this will feel like a walk in the park. No pastry tears, no flour everywhere, and—my favorite—just one pot to clean. I won’t lie, there’s been a time or two when I dumped in frozen veggies and just hoped for the best. Still good.
What You’ll Need (But Honestly, You Can Sub Stuff)
- 2 tablespoons olive oil (butter works for more richness—my gran swears by Kerrygold, but honestly, store brand works fine)
- 1 onion, diced
- 2 cloves garlic, minced (sometimes I just use garlic powder if I’m in a rush)
- 2 medium carrots, chopped
- 2 stalks celery, chopped (I’ve skipped this when I forgot—no major disaster)
- 1/2 teaspoon dried thyme (or Italian seasoning, or honestly, fresh herbs if you have ‘em)
- 2 cups cooked chicken, shredded (rotisserie chicken is my speed most nights; leftover roast works too)
- 2 1/2 cups low-sodium chicken broth
- 1 cup frozen peas (or mixed veg, or those sad green beans lurking in the freezer)
- 500g potato gnocchi (shelf-stable, fresh, or frozen—they all work, but the shelf-stable ones hold up best I think)
- 1 cup milk (whole, 2%, or whatever you have—oat milk’s fine in a pinch, but it will change the vibe)
- 2 tablespoons flour (I’ve tried gluten-free flour and it was… fine? Maybe add a tiny bit more)
- Salt and pepper, to taste
- Optional: handful chopped parsley for the top, or grated parmesan if you’re feeling fancy
Here’s How I Actually Make It
- Grab your biggest, deepest skillet or Dutch oven. Heat up the olive oil over medium. (If your pan’s a bit small, it’ll be snug—just stir gently!)
- Toss in the onion, carrots, and celery. Cook for 5-7 minutes, stirring now and then. Don’t panic if things look a bit crowded; veggies shrink.
- Add garlic and thyme. Give it a good stir and cook for a minute. This is where I usually sneak a taste of the veggies. If it smells amazing, you’re on track.
- Sprinkle the flour over the veggies (it always looks weird and clumpy at first). Stir for 1-2 minutes to get that raw flour taste out. Don’t worry if it’s not perfectly smooth.
- Gradually pour in the broth, whisking or stirring to avoid lumps. It’ll thicken up—kind of like a lumpy gravy, which is exactly what you want.
- Stir in the milk. Let it bubble gently for a few minutes, stirring so nothing sticks. If it starts to look too thick, splash in a bit more milk or broth.
- Add the cooked chicken and peas (or whatever veg you’re using). Season generously with salt and pepper.
- Here’s the fun part: dump in the gnocchi, give everything a good mix. Simmer uncovered for 8-10 minutes, stirring occasionally. The gnocchi should be plump and super tender; they’ll thicken everything up too.
- Taste and adjust the seasoning. I usually throw in some parsley or a sprinkle of parmesan at the end if I remember.
- Let it cool off for a couple minutes (it’s lava-hot at first!). Then dive in.
A Few Notes Form My Kitchen Disasters
- The first time I made this, I dumped the gnocchi in too early and they kinda fell apart. Now I wait until everything’s bubbling nicely first.
- Fresh herbs on top make it seem way fancier than it really is—totally optional, but it impresses people.
- If it gets too thick, thin it out with an extra splash of broth or milk. Too runny? Let it simmer a little longer. (Or just eat it with a spoon—no judgment.)
- Oh, and don’t be shy with the seasoning. Somehow it always needs more salt than I think.
Variations I’ve Tried (And a Dud)
- I’ve swapped in shredded turkey after Thanksgiving—works perfectly, maybe even better than chicken.
- Sometimes I use sweet potato gnocchi (Trader Joe’s is good) for a slightly sweeter, autumn-y thing.
- One time I tried making it with cauliflower gnocchi and… well, let’s just say it wasn’t my proudest moment. Super mushy. Maybe just stick to potato.
- Veggie version: Skip the meat, add mushrooms and double the veggies. It’s not exactly pot pie, but still cozy.
What Equipment Do You Need? Actually, a Big Pan Is Enough
I use my battered old Dutch oven (gift from my mum—thanks, Mum!), but any large, deep skillet or pot will do the job. If you don’t have a Dutch oven, a big frying pan with higher sides works too. Worst case? Use a regular saucepan and just watch for overflows. I’ve done it, it’s fine.
How To Store (If There’s Anything Left)
Pop leftovers in an airtight container. Fridge for up to 3 days, though honestly in my house it never lasts more than a day! The gnocchi soak up the sauce a bit overnight, so I add a splash of broth or milk when reheating to loosen things up.
How We Serve It (You Can Steal My Tradition)
I like to serve mine in big, deep bowls with a sprinkle of parsley and, if I’m feeling like a treat, a big hunk of crusty sourdough on the side. My cousin always puts a bit of hot sauce on hers—give it a try if you like a little kick! Oh, and sometimes we eat it straight form the pot on the sofa—no shame.
Things I’ve Learned (The Hard Way)
- Don’t rush the flour step! I once tried dumping in the milk right away and ended up with raw flour bits everywhere—bleh.
- If your gnocchi package says cook for 2 minutes, ignore it. They need to simmer in the sauce a bit longer, trust me.
- Taste for salt at the end. It changes as it cooks and you don’t want bland pot pie.
- If you’re using leftover roast chicken, pick out any crispy skin—it makes the sauce a bit greasy if you leave too much in.
You Asked, I (Finally) Answered: FAQ
- Can I use uncooked chicken? Sure, just dice it up and cook it with the veggies at the start. Make sure it’s cooked through before adding the liquid though—nobody wants pink chicken.
- Is frozen gnocchi okay? Absolutely; just add a minute or two to the simmer if it’s super cold. Or let it thaw a bit first, your call.
- Can you freeze this? Actually, I find it works better if you eat it fresh—frozen gnocchi can get a bit weird texture-wise. But if you must, let it cool, then freeze and reheat gently with extra broth.
- What if my sauce is lumpy? Whisk it hard! Or just embrace a few lumps; it’s homemade, not a cooking show. Worst case, blitz it with a stick blender for a sec (here’s the one I use sometimes).
- Any gluten-free options? Yep—use gluten-free gnocchi and flour. I like DeLallo’s GF gnocchi when I can find it (here’s their site), but any you like should work. Just expect it to be a bit softer.
- Could I add cheese? Oh, totally. Stir in a handful of shredded cheddar or gruyere at the end for extra comfort. Or just sprinkle on top and broil for a minute if you want a golden top (haven’t tried this myself but now I want to).
Anyway, that’s my rambling guide to one pot gnocchi chicken pot pie. If you want a video that shows something similar, I like the one from Bon Appétit. I hope you get as much comfort from this as I do—just don’t blame me if your family starts requesting it every week.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 pound potato gnocchi
- 1 cup frozen peas and carrots
- 1 cup sliced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
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1In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, mushrooms, and garlic. Sauté until softened, about 4 minutes.
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2Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute to form a roux.
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3Gradually whisk in chicken broth and milk. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
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4Stir in shredded chicken, frozen peas and carrots, dried thyme, salt, and pepper. Add gnocchi and mix well.
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5Cover and cook for 10-12 minutes, stirring occasionally, until gnocchi are tender and the sauce is creamy. Adjust seasoning as needed.
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6Serve hot, garnished with fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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