Description
A comforting twist on classic chicken pot pie, made easy with pillowy gnocchi and cooked entirely in one pot for minimal cleanup.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 16 oz package potato gnocchi
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Heat olive oil in a large oven-safe skillet over medium heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same skillet, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over vegetables and stir to coat. Gradually pour in chicken broth and milk, stirring constantly until sauce thickens.
- Stir in cooked chicken, frozen peas, thyme, salt, and pepper. Bring to a simmer.
- Gently fold in gnocchi and Parmesan cheese. Transfer skillet to preheated 375°F oven and bake for 20-25 minutes until gnocchi is tender and top is golden.
Notes
You can customize the seasonings to taste.