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–+ servings

One Pot Gnocchi Chicken Pot Pie

A comforting and creamy one-pot dish combining tender chicken, pillowy gnocchi, and a medley of vegetables, all topped with a flaky crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Vegetables
  • 1 lb boneless, skinless chicken breasts diced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup peas frozen or fresh
  • 1 small onion diced
Sauce
  • 2 tbsp olive oil
  • 2 cups chicken broth low sodium
  • 1 cup heavy cream
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 1 tsp garlic powder
  • 1 tsp thyme dried
  • 1 tsp salt
  • 1/2 tsp black pepper
Gnocchi and Topping
  • 1 lb gnocchi store-bought
  • 1 cup shredded cheddar cheese
  • 1 sheet puff pastry thawed

Method
 

Cook Chicken and Vegetables
  1. In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned, about 5-7 minutes.
  2. Add onion, carrots, celery, and peas. Cook for another 5 minutes until vegetables are softened.
Prepare Sauce
  1. Stir in chicken broth, heavy cream, garlic powder, thyme, salt, and pepper. Bring to a simmer.
  2. Add cornstarch mixture to thicken the sauce, stirring continuously until it thickens, about 2-3 minutes.
Add Gnocchi
  1. Stir in the gnocchi and cook for an additional 5-7 minutes until gnocchi are tender.
Assemble and Bake
  1. Preheat the oven to 400°F (200°C). Transfer the mixture to a baking dish and sprinkle with cheddar cheese.
  2. Cover with puff pastry, trimming excess, and make a few slits for steam to escape. Bake for 20-25 minutes until pastry is golden brown.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gFiber: 3gSugar: 4g

Notes

For a vegetarian version, substitute chicken with mushrooms and vegetable broth.

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