Ingredients
- Boneless, skinless chicken breasts, cut into 1-inch cubes (1.5 lbs)
- Uncooked shelf-stable potato gnocchi (16 ounces)
- Chicken broth (4 cups)
- Frozen mixed vegetables (1 cup)
- Heavy cream (1/2 cup)
- All-purpose flour (3 tablespoons)
- Unsalted butter (2 tablespoons)
Instructions
- Step 1: Heat a large pot or Dutch oven over medium-high heat. Melt the butter, then add the cubed chicken and cook until browned on all sides and mostly cooked through (about 5-7 minutes). Remove the cooked chicken and set it aside, leaving any rendered fat in the pot.
- Step 2: Reduce the heat to medium. Whisk the all-purpose flour into the melted butter/fat remaining in the pot and cook for 1 minute to create a roux. Slowly and gradually whisk in the 4 cups of chicken broth, ensuring no lumps form. Bring the mixture to a simmer, allowing the sauce to thicken slightly.
- Step 3: Stir in the frozen mixed vegetables and return the cooked chicken to the pot. Season the mixture heavily with salt and pepper (and any desired herbs like thyme or rosemary) and let simmer for 2 minutes.
- Step 4: Add the shelf-stable potato gnocchi and the heavy cream to the simmering pot. Stir gently to combine everything and ensure the gnocchi are submerged in the liquid.
- Step 5: Continue simmering, stirring occasionally, until the gnocchi are tender, plumped up, and have floated to the surface (approximately 3-5 minutes). Turn off the heat and let the mixture rest for 5 minutes before serving to allow the sauce to set to a thick, creamy consistency.
Notes
- Store leftovers promptly in an airtight container in the refrigerator for up to 3 days, but remember the potato gnocchi will absorb the liquid and cause the sauce to set up extremely thick.
- When reheating, use the stovetop on low heat and add a splash of chicken broth or milk to loosen the solidified sauce back to a creamy consistency.
- For a smoother texture and to avoid lumps, ensure your chicken broth is cold when you slowly whisk it into the hot roux mixture in Step 2.
- Garnish individual servings with a sprinkle of fresh chopped parsley and a dash of black pepper to brighten the flavor and cut through the pot pie's richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American