Description
A comforting twist on classic chicken pot pie using pillowy gnocchi instead of pastry, all cooked in one pot for easy cleanup.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 lb potato gnocchi
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large oven-safe pot over medium heat. Add chicken and cook until browned, about 5-6 minutes. Remove and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over vegetables and stir to coat. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer.
- Stir in cooked chicken, peas, thyme, salt, and pepper. Add gnocchi and stir to combine.
- Cover and simmer for 15-20 minutes until gnocchi is tender and sauce has thickened, stirring occasionally. Serve hot.
Notes
You can customize the seasonings to taste.