Description
A silky, savory twist on a classic chicken pot pie featuring pillowy gnocchi and a creamy, herb-scented filling.
Ingredients
Scale
- 1 lb (450 g) chicken thighs, boneless skinless, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 carrots, peeled and diced small
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock, warm
- 1 cup whole milk or half-and-half, warm
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly grated nutmeg (optional)
- 1 cup frozen peas, thawed
- 1 lb (450 g) potato gnocchi, fresh or refrigerated
- 1/2 cup Parmesan, finely grated
- 2 tablespoons fresh parsley, finely chopped (for garnish)
- Fresh thyme leaves, about 1 teaspoon
- 1/2 cup panko breadcrumbs (optional)
- 1 tablespoon melted butter (optional)
- Zest of 1/2 lemon (optional, for brightness)
Instructions
- Season the chicken with salt and pepper. Heat olive oil in a large ovenproof skillet over medium-high heat. Brown the chicken in batches until golden (2–3 minutes per side); remove and set aside.
- Lower heat to medium. Add butter, then the diced onion, carrot, and celery. Sauté until the vegetables are soft and translucent (about 6–8 minutes). Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir to coat, cooking for 1–2 minutes to form a light roux.
- Gradually whisk in warm chicken stock, scraping browned bits from the pan to deglaze. Add the milk and Dijon, and simmer until the sauce is creamy (3–5 minutes).
- Return the browned chicken to the skillet along with any accumulated juices. Stir in peas and thyme. Taste and adjust seasoning.
- Gently fold in the gnocchi and sprinkle Parmesan over the top. For texture, combine panko and melted butter and scatter over the surface.
- Transfer the skillet to a preheated 425°F (220°C) oven and bake for 10–12 minutes, or until the top is golden and bubbling.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley and lemon zest if desired.
Notes
For the best texture, cool leftovers to room temperature before refrigerating. Reheat in the oven rather than the microwave to preserve crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg