Gnocchi Chicken Pot Pie
This Gnocchi Chicken Pot Pie offers the comfort of a classic pot pie without the hassle of crust, featuring soft gnocchi, hearty chicken, and a creamy sauce.
Ingredients
Main Ingredients
- 2-3 cups Cooked chicken, chopped or shredded Rotisserie chicken works best for a quick version.
- 1 pound Gnocchi Use refrigerated for best texture, but shelf-stable or frozen is also fine.
- 2 tablespoons Butter or olive oil For cooking the veggies.
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 1 cup Frozen peas Optionally add corn.
- 3 cups Chicken broth
- 1 cup Milk or half and half
- 1 tablespoon Flour For thickening the sauce.
- to taste Salt Season the chicken and veggies.
- to taste Pepper Season the chicken and veggies.
- 1 teaspoon Thyme or Italian seasoning For flavoring.
Instructions
Preparation
- Melt the butter (or heat the olive oil) in a big skillet or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook until they start to soften, about 5 to 7 minutes.
- Add the garlic and cook for an additional 30 seconds.
- Sprinkle flour over the veggies and stir for about a minute.
Sauce Creation
- Slowly pour in the chicken broth while stirring.
- Then pour in the milk or half and half while continuing to stir until the mixture looks smooth.
- Allow to gently simmer until it starts to thicken into a creamy sauce.
Combine Ingredients
- Stir in the cooked chicken, peas, and seasonings. Let it simmer for a couple of minutes.
- Add the gnocchi and stir gently. Cook according to the package instructions, usually a few minutes.
- Taste for seasoning with salt and pepper. Optionally add a small knob of butter or a splash more half and half for extra richness.
Notes
For the best results, do not skip a splash of acid, like a squeeze of lemon, at the end if it tastes heavy. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or milk.