Description
This one-pot wonder has all the cozy flavors of traditional chicken pot pie but comes together in half the time – no crust-making required!
Ingredients
Scale
- 1 lb (450g) potato gnocchi (shelf-stable or refrigerated)
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp dried sage
- ¼ cup (30g) all-purpose flour
- 2 cups (480ml) low-sodium chicken broth
- 1 cup (240ml) whole milk
- ½ cup (120ml) heavy cream
- 1 cup (130g) frozen peas
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Season chicken with salt and pepper, then cook for 4-5 minutes until golden but not fully cooked. Remove to a plate.
- In the same pot, add onions, carrots, and celery. Sauté for 4-5 minutes until softened. Add garlic, thyme, rosemary, and sage, cooking for 30 seconds.
- Sprinkle flour over vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in chicken broth, scraping up browned bits. Add milk and cream, whisking until smooth. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
- Return chicken to the pot with any accumulated juices. Simmer for 5 minutes until sauce thickens and chicken is nearly cooked.
- Add gnocchi to the simmering sauce, stirring gently. Cook for 2-3 minutes until gnocchi floats and becomes tender.
- Stir in frozen peas and cook for another minute until heated through. Remove from heat and adjust seasoning with salt and pepper.
- Garnish with fresh parsley before serving.