Description
Ingredient Notes
- Chicken – Boneless, skinless chicken breasts or thighs work best. Thighs add extra flavor and tenderness.
- Gnocchi – Shelf-stable or refrigerated potato gnocchi; either works. You can even use cauliflower gnocchi for a lighter version.
- Vegetables – Carrots, peas, and celery keep it classic, but feel free to add mushrooms, corn, or spinach.
- Creamy Base – Chicken broth + heavy cream (or half-and-half) give the pot pie filling its luscious texture.
- Seasonings – Garlic, thyme, salt, and black pepper add warmth and depth.
- Butter & Flour – Create a quick roux to thicken the sauce.
Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 lb boneless, skinless chicken breasts (cubed)
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp dried thyme (or fresh)
- Salt & black pepper, to taste
- 16 oz potato gnocchi (shelf-stable or refrigerated)
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Base – In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery; sauté until softened (about 5 minutes). Add garlic and cook for 1 minute.
- Cook the Chicken – Add cubed chicken and cook until lightly browned on all sides.
- Make the Sauce – Sprinkle flour over the chicken and veggies, stirring well to coat. Slowly whisk in chicken broth and heavy cream until smooth.
- Season & Simmer – Add thyme, salt, and pepper. Let simmer for 10 minutes until slightly thickened.
- Add Gnocchi – Stir in gnocchi and cook until tender, about 5 minutes.
- Finish & Serve – Stir in peas, adjust seasoning if needed, and garnish with fresh parsley. Serve hot.
Notes
Tips & Variations
- 🔥 Spicy Kick – Add red pepper flakes or a splash of hot sauce.
- 🥦 Veggie Boost – Stir in spinach, kale, or mushrooms.
- 🥛 Dairy-Free – Use coconut milk instead of cream.
- 🥔 Low-Carb Swap – Try cauliflower gnocchi instead of potato gnocchi.
- 🐟 Protein Variation – Use turkey or leftover rotisserie chicken.
Common Mistakes to Avoid
- ❌ Adding gnocchi too early – They’ll get mushy if overcooked.
- ❌ Skipping the roux – Without flour, the sauce won’t thicken properly.
- ❌ Using raw peas at the start – Always add peas at the end to keep them bright and fresh.
- ❌ Overcrowding the pot – Make sure chicken browns instead of steaming.
Storage & Meal Prep
- Fridge: Store in airtight containers for up to 3 days.
- Freezer: Not ideal since gnocchi can turn mushy, but the sauce and chicken can be frozen without gnocchi.
- Reheating: Warm gently on the stovetop with a splash of broth or cream to loosen the sauce.
Serving Suggestions
- Pair with a simple side salad for freshness.
- Serve with crusty bread or biscuits to soak up the creamy sauce.
- Add a glass of white wine or iced tea for a perfect dinner pairing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg