A warm, comforting, crowd-pleasing spin on classic chicken pot pie—made easier with pillowy gnocchi standing in for the crust!
Ingredients
1–2 tablespoons butter
1–2 tablespoons olive oil
½ small onion, diced
2 medium celery stalks, diced
2 medium carrots, diced
1–2 cloves garlic, minced
Salt and pepper, to taste
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon poultry seasoning
1 cup frozen peas
1½ cups cooked, shredded chicken (perfect for leftovers or rotisserie chicken)
1 package shelf-stable gnocchi
Fresh or dried thyme, for garnish
Instructions
Sauté the Vegetables
Heat the butter and olive oil in a deep skillet over medium heat. Add the onion, celery, and carrots. Season with salt and pepper, and cook until the vegetables have softened.
Add the Garlic
Stir in the minced garlic and cook for about 30 seconds.
Create the Roux
Sprinkle the flour over the vegetables and stir to coat. Cook for about a minute to eliminate the raw flour taste.
Add the Liquids
Slowly pour in the chicken broth and milk while stirring continuously to keep the mixture smooth.
Season and Build the Filling
Add the poultry seasoning, then stir in the frozen peas and shredded chicken.
Add the Gnocchi
Stir in the shelf-stable gnocchi, making sure they’re fully submerged in the sauce.
Cook
Bring everything back to a gentle simmer. Cover and cook for about 7 minutes, or until the gnocchi are tender and dumpling-like.
Finish
Top with fresh thyme if you’d like, and serve warm.
Tips
Makes excellent leftovers—the gnocchi stay soft and hold up beautifully.
A great way to use leftover or rotisserie chicken.
Enjoy your cozy, one-pot Gnocchi Chicken Pot Pie!