One Pot Gnocchi Chicken Pot Pie
The ultimate cozy weeknight dinner: tender chicken, pillowy gnocchi, and a luscious cream sauce from one pot in 45 minutes. No heavy cream needed!
Equipment
- Dutch Oven
- Wooden Spoon
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless skinless chicken thighs (or breasts)
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 4 cups low-sodium chicken broth
- 1 pound shelf-stable potato gnocchi
- 4 ounces cream cheese, softened to room temperature
- 1 cup frozen peas
- Salt and freshly ground black pepper to taste
Instructions
- Pat the chicken dry with paper towels and season generously with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 4-5 minutes per side, until golden brown. Transfer the chicken to a plate. It doesn't need to be cooked through — it will finish in the sauce.
- Sauté the aromatics: Reduce the heat to medium. Add the onion, carrots, and celery to the pot with a pinch of salt. Cook, stirring occasionally, until softened, about 5-6 minutes. Add the garlic and thyme and cook for 1 minute more until fragrant.
- Add the broth and gnocchi: Pour in the chicken broth and bring to a simmer. Add the gnocchi and stir to combine. Nestle the seared chicken pieces back into the pot.
- Simmer: Cover the pot and let it simmer for 10-12 minutes, or until the chicken is cooked through and the gnocchi are tender and have slightly puffed up. If using chicken breasts, check them at 10 minutes to avoid overcooking.
- Shred the chicken: Transfer the cooked chicken to a clean cutting board and shred it with two forks. If the chicken is falling apart easily, it's perfectly done.
- Finish the sauce: Reduce the heat to low. Return the shredded chicken to the pot. Add the cream cheese in small spoonfuls, stirring constantly until it's fully melted and the sauce is smooth and creamy. Stir in the frozen peas and cook for 1-2 minutes until warmed through. Taste and adjust the salt and pepper. Optional: If you want a golden top, broil for 2-3 minutes until bubbling and golden.
Notes
Don't skip browning the chicken for deepest flavor. Use full-fat cream cheese for silky sauce. Let the dish rest for 5 minutes before serving for best texture. For meal prep, store the base (without gnocchi) separately for best results. Freeze the base for up to 3 months.