One Pot Gnocchi Chicken Pot Piel (Printable Format)

A quick twist on classic pot pie using gnocchi instead of crust. Creamy, hearty, and ready in just 30 minutes with minimal cleanup.

# What You'll Gather:

→ Aromatics & Vegetables

01 - 5 tablespoons unsalted butter
02 - 3 medium carrots, sliced into half-moons
03 - 3 celery ribs, diced
04 - 10 ounces cremini mushrooms, quartered
05 - 1 medium yellow onion, finely chopped
06 - 4 garlic cloves, minced
07 - 1 teaspoon fresh thyme leaves
08 - 1/4 cup fresh parsley, chopped

→ Sauce Base

09 - 1/4 cup all-purpose flour or GF flour blend
10 - 3 cups chicken stock, homemade preferred
11 - 1 cup whole milk or half-and-half
12 - 1 tablespoon Dijon mustard
13 - 1 1/2 teaspoons Italian seasoning
14 - 1/4 teaspoon nutmeg (optional)

→ Main Components

15 - 16 ounces fresh potato gnocchi
16 - 2 1/2 cups cooked chicken, torn into bite-sized pieces
17 - 1 cup sweet peas, fresh or frozen
18 - Salt and freshly ground black pepper
19 - Grated Parmesan for serving (optional)

# Step-by-Step Instructions:

01 - Melt the butter in a large, deep skillet over medium heat. Toss in your carrots, celery, onion, and a pinch of salt. Let them cook until they soften up, about 6-8 minutes.
02 - Throw in the mushrooms and garlic. Cook until the mushrooms start to release their juices and shrink down a bit, around 5 minutes.
03 - Sprinkle the flour over everything and stir to coat all the vegetables. Let it cook for about 2 minutes, stirring the whole time so it doesn't burn.
04 - Slowly pour in the stock, then the milk, stirring constantly to avoid lumps. Add the Dijon mustard, Italian seasoning, and nutmeg if you're using it.
05 - Bring the mixture to a gentle simmer and add the gnocchi. Let it cook uncovered for 4-5 minutes, giving it an occasional stir so nothing sticks.
06 - Stir in the chicken pieces and peas. Let everything simmer until heated through and the sauce gets nice and thick, about 3-4 minutes more.
07 - Fold in the fresh herbs and season with salt and pepper to taste. Let it all rest for about 5 minutes before serving.
08 - Spoon into bowls and top with a sprinkle of Parmesan cheese if you like.

# Important Tips:

01 - Use rotisserie chicken to save time on busy weeknights.
02 - You can prep the vegetables up to 2 days in advance.
03 - This dish keeps well in the refrigerator for up to 4 days.
04 - When reheating, add a splash of broth to loosen the sauce.

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