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A close-up view of Gnocchi Chicken Pot Pie in a rustic black cast iron skillet. Plump gnocchi and chicken chunks are visible in a pale yellow cream sauce with peas and carrots.
FL Recipes

Skillet Gnocchi Chicken Pot Pie: A One-Pan Comfort Food Revolution

This Skillet Gnocchi Chicken Pot Pie is a one-pan wonder, featuring pillowy gnocchi, tender chicken, and vibrant vegetables in a rich, velvety cream sauce. A deconstructed classic that's perfect for a comforting and easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces (680g)
  • 1 tbsp olive oil (15ml)
  • 4 tbsp unsalted butter (57g)
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 ribs celery, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour (30g)
  • 3 cups low-sodium chicken broth (720ml)
  • 1 cup heavy cream (240ml)
  • 1 lb potato gnocchi (450g)
  • 1 cup frozen sweet peas (145g)
  • 1/4 cup fresh parsley, finely chopped (15g)
  • 1 tsp salt
  • 1/2 tsp cracked black pepper

Equipment

  • 1 Large Cast Iron Skillet (12-inch)
  • 1 Chef's Knife
  • 1 Wooden Spoon or Spatula

Method
 

  1. Pat chicken pieces dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Remove chicken and set aside.
  2. Reduce heat to medium, add butter to the skillet. Once melted, add the diced onion, carrots, and celery. Sauté for 6-8 minutes until softened and translucent. Add minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle flour over the vegetables and stir constantly for 90 seconds to form a paste. Slowly whisk in the chicken broth until smooth. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken.
  4. Stir in the heavy cream. Add the potato gnocchi and the seared chicken back to the skillet. Stir to combine and simmer for 4-5 minutes, until the gnocchi are plump and cooked through.
  5. Turn off the heat and stir in the frozen peas. Garnish generously with fresh chopped parsley and cracked black pepper. Serve hot.

Nutrition

Calories: 680kcalProtein: 40gFat: 35gFiber: 6g

Notes

Don't overcrowd the pan when searing the chicken; work in batches for a better crust.
If the sauce gets too thick, add a splash of chicken broth to loosen it.
Taste and adjust seasoning with salt and pepper before serving.
Use fresh parsley for the best flavor and visual appeal.
Keyword comfort food,Gnocchi Chicken Pot Pie,one pan meal,skillet dinner

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