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–+ servings

One Pot Gnocchi Chicken Pot Pie

A comforting and creamy one-pot dish combining tender chicken, gnocchi, and vegetables in a rich sauce, topped with flaky pastry.
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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 frozen peas
  • 1 small onion diced
Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth low sodium
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1 tsp thyme dried
  • 1 tsp salt
  • 1/2 tsp black pepper
Gnocchi and Topping
  • 1 lb store-bought gnocchi
  • 1 sheet puff pastry thawed

Method
 

Cook Chicken and Vegetables
  1. In a large pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened.
  2. Add the diced chicken to the pot and cook until browned, about 5-7 minutes.
Make the Sauce
  1. Sprinkle the flour over the chicken and vegetables, stirring to combine. Cook for 1-2 minutes.
  2. Gradually pour in the chicken broth, stirring constantly until the mixture thickens.
  3. Stir in the heavy cream, garlic powder, thyme, salt, and pepper. Bring to a simmer.
Add Gnocchi and Bake
  1. Add the gnocchi and frozen peas to the pot, stirring to combine. Cook for an additional 5 minutes.
  2. Preheat the oven to 400°F (200°C).
  3. Transfer the mixture to a baking dish, and cover with the puff pastry. Cut slits in the pastry for steam to escape.
  4. Brush the pastry with the beaten egg. Bake for 20-25 minutes or until the pastry is golden brown.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 15gFiber: 3gSugar: 4g

Notes

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

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