One Pot Gnocchi Chicken Pot Pie

You catch the smell through the steam vent and suddenly you are starving. That warm, savory scent kinda wraps itself around you like a cozy blanket. You already feel your stomach rumble before you even lift the lid.

It’s that smell of onions and garlic sautéing with butter, melding with carrot and celery. Then comes the subtle herbal notes from rosemary mixing with creamy chicken stock. It’s one of those smells that make you feel instantly at home.

That’s the beauty of this gnocchi chicken pot pie done in the pressure cooker. It’s cozy comfort food happening faster than you expect. You spot the float valve rise, hear the soft hiss, and get ready to do a quick release. By the time you open that sealing ring, the tender pull of chicken and gooey gnocchi will be waiting for you. It’s the kinda dinner that fills you up and sticks with you.

The Truth About Fast Tender Results

• This pressure cooker gets a super fast pressure build so you don’t wait around forever.
• Once you hear the float valve pop up, you know it’s time to let the magic start happening.
• The sealing ring holds in all those flavors so everything steams and simmers perfectly.
• Quick release means you stop cooking right on time and keep your gnocchi tender, not mushy.
• Using shredded rotisserie chicken means you get tenderness without extra cook time.

If you want to learn more about getting perfect pressure cooker results, check out our pressure cooking tips for expert advice on timing and technique.

Also, explore our collection of easy pressure cooker recipes for more quick and delicious meals.

Your Simple Ingredient Checklist

You only need a few things to pull this off, and I bet you got most already. First up is butter to get everything started with richness.

Chopped onion, celery rib, and a large carrot give you that classic pot pie veg vibe. Minced garlic cranks up the flavor a notch.

Then you’ll want flour for thickening. I used about 2 tablespoons, enough to get that creamy body. Seasonings are key: celery salt, onion powder, garlic powder, and chopped rosemary bring it all together.

Liquids are chicken stock, milk, and a drizzle of heavy cream for smoothness. Whole grain mustard adds a subtle tang that’s just right.

Frozen peas and shredded chicken (rotisserie works real good here) add sweetness and protein. Finally, pack in a whole gnocchi package (14 oz) and don’t forget a drizzle of olive oil and half a cup of grated parmesan.

How It All Comes Together Step by Step

Step 1 you melt butter in your pressure cooker pot over medium heat. You gotta get it bubbly but not brown.

Then toss in your chopped onion, celery, and carrot. Sauté these for about 5 to 7 minutes till they soften up nice and sweet.

Next stir in your minced garlic and cook for another minute or two so that flavor really pops.

Sprinkle in the flour next, stirring constantly for 2 minutes. This cooks out that raw flour taste which nobody wants.

Dump in your celery salt, onion powder, garlic powder, and rosemary. Give it a good stir to get all those flavors blended.

Slowly pour in chicken stock, stirring to keep lumps away. Add cooked shredded chicken, heavy cream, peas, and gnocchi. Stir gently to combine all.

Lock lid in place, seal it up tight with the sealing ring. Bring the pot to pressure till that float valve pops up. Cook just enough for your gnocchi to be tender and floating, usually 10 to 12 minutes.

Hit the quick release button once done so your gnocchi don’t get mushy. Open the lid carefully and give it a taste and season with salt and pepper to your liking.

For even more kitchen hacks, take a browse through our time saving pressure cooker tips and discover quick fixes.

Time Savers That Actually Work

• Grab pre-chopped or frozen mixed veggies to skip chopping time.
• Use rotisserie chicken instead of raw for way quicker prep and cooking.
• Buy pre-minced garlic or garlic paste if you wanna save the mincing step.
• Pick frozen peas instead of fresh. They cook faster and you just toss 'em right in.

When You Finally Get to Eat

You dish it out hot and the first bite hits you with that rich creamy flavor. The gnocchi are tender but still have a slight chew, perfect to soak up the sauce.

The chicken pulls apart easily and melts in your mouth, while the carrot and celery give the perfect balance of sweetness and texture.

The hint of rosemary and whole grain mustard gives the pot pie that little extra zing you didn’t expect but totally love.

It’s cozy comfort that fills you up good and leaves you smiling, maybe with a little mess on your chin.

Keeping Leftovers Fresh and Ready

Got leftovers? No worries, you can keep them fresh for a bit longer with a few tricks.

Store your gnocchi chicken pot pie in airtight containers to keep moisture in and other fridge smells out.

If you want to freeze some, put them in freezer-safe bags or containers. Just defrost in the fridge overnight before you reheat.

Reheat leftovers gently either in your microwave or on the stove with a splash of chicken stock to loosen it up.

Don’t forget to check your sealing ring on your pressure cooker when you’re done cooking. Keeping it clean will make your next cook even better.

Common Questions and Real Answers

Q: Can I use fresh chicken instead of rotisserie?
You sure can, just brown it first then cook it fully before adding to the pot pie mix. It’ll take a bit longer.

Q: How do I know when pressure is ready?
Look for the float valve to pop up. That’s your sign it’s at pressure and cooking begins.

Q: Can I skip the quick release?
Skipping quick release means your gnocchi might get mushier. It’s best to quick release when timer’s up.

Q: My sauce is too thick what should I do?
Just stir in a bit more chicken stock or milk till it’s the thickness you want.

Q: Can I add other veggies?
Yeah, throw in mushrooms, corn, or even spinach if you like. Just adjust cooking time slightly.

Q: Do I need special tools?
Nope, just your pressure cooker with a clean sealing ring and a good knife for chopping. You’re all set.

For more comfort food ideas, check out our best creamy chicken casserole recipes and try out easy pressure cooker dinners perfect for busy nights.

Love quick and delicious meals? You’ll appreciate our fast family dinners selection that keeps dinner simple and satisfying.

When You Finally Get to Eat Section

You dish it out hot and the first bite hits you with that rich creamy flavor. The gnocchi are tender but still have a slight chew, perfect to soak up the sauce.

The chicken pulls apart easily and melts in your mouth, while the carrot and celery give the perfect balance of sweetness and texture.

The hint of rosemary and whole grain mustard gives the pot pie that little extra zing you didn’t expect but totally love.

It’s cozy comfort that fills you up good and leaves you smiling, maybe with a little mess on your chin.

Keeping Leftovers Fresh and Ready Section

Got leftovers? No worries, you can keep them fresh for a bit longer with a few tricks.

Store your gnocchi chicken pot pie in airtight containers to keep moisture in and other fridge smells out.

If you want to freeze some, put them in freezer-safe bags or containers. Just defrost in the fridge overnight before you reheat.

Reheat leftovers gently either in your microwave or on the stove with a splash of chicken stock to loosen it up.

Don’t forget to check your sealing ring on your pressure cooker when you’re done cooking. Keeping it clean will make your next cook even better.