Description
This Chicken Pot Pie Gnocchi is a comforting, creamy dish combining tender chicken, soft gnocchi, and hearty vegetables in a savory thyme-infused sauce. Ready in just 40 minutes, it’s a perfect weeknight meal that brings the classic flavors of chicken pot pie into a quick, one-pot dinner.
Ingredients
Scale
Main Ingredients
- 1 ounce butter
- 1 small yellow onion, finely diced
- 1 ounce all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 bay leaf
- ½ teaspoon dried thyme
- 2 celery stalks, finely diced
- 2 carrots, diced
- Salt and pepper to taste
- 1 pound chicken breast
- 21 ounces potato gnocchi
- 1 cup frozen peas
- Lemon juice, to taste
Instructions
- Sauté Onion: Melt the butter in a large pot over medium heat. Add the finely diced yellow onion and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Make the Sauce: Sprinkle the all-purpose flour over the softened onions and stir well to form a roux. Gradually whisk in the chicken broth and heavy cream until the mixture is smooth and thickening. Add the bay leaf, dried thyme, diced celery, diced carrots, salt, and pepper. Place the chicken breasts into the pot, cover with a lid, and let everything simmer gently for 20 minutes to cook the chicken thoroughly and infuse flavors.
- Add Gnocchi and Peas: Remove the cooked chicken breasts from the pot and set aside. Stir in the potato gnocchi and frozen peas into the simmering sauce. Continue to cook until the gnocchi are tender and cooked through, about 3-5 minutes.
- Combine and Serve: Shred the cooked chicken breasts using two forks and return the shredded chicken to the pot. Stir everything together to combine well. Adjust seasoning with lemon juice, salt, and pepper to taste. Remove the bay leaf. Serve hot, optionally garnished with fresh herbs or grated Parmesan cheese if desired.
Notes
- Use fresh or high-quality store-bought gnocchi for the best texture.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- For a richer sauce, you can add grated Parmesan cheese before serving.
- Gnocchi cooks quickly, so do not overcook to avoid mushiness.
- Leftovers keep well in the refrigerator for up to 2 days and reheat nicely on the stovetop.
