Gnocchi Chicken Pot Pie
Cozy and creamy, this pressure cooker gnocchi chicken pot pie is loaded with comforting vegetables, savory shredded chicken, pillowy gnocchi, and herbed cream sauce in one delicious dish.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2 tablespoon butter
- ½ onion chopped
- 1 celery rib chopped
- 1 carrot large, chopped
- 4 cloves garlic minced
- 2 tablespoon flour
- ½ teaspoon celery salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon rosemary chopped, fresh or dried
- 1 cup chicken stock
- 1 cup milk
- ¼ cup heavy cream
- 1 tablespoon whole grain mustard
- 1 cup frozen peas
- 1 cup shredded chicken rotisserie recommended
- 1 package gnocchi 14 oz
- drizzle olive oil
- ½ cup grated parmesan
Instructions
Instructions
- Melt the butter in the pressure cooker pot over medium heat until bubbly.
- Add the chopped onion, celery, and carrot. Sauté for 5–7 minutes until softened.
- Stir in the minced garlic and cook for 1–2 minutes more.
- Sprinkle in the flour, cook while stirring constantly for 2 minutes.
- Add celery salt, onion powder, garlic powder, and rosemary. Stir to combine.
- Slowly pour in chicken stock and milk, stirring to avoid lumps. Let thicken.
- Stir in heavy cream, peas, shredded chicken, and mustard. Stir to combine well.
- Add gnocchi. Seal the pressure cooker and cook on high pressure for 10–12 minutes.
- Quick release pressure. Carefully open the lid and season with salt and pepper to taste.
- Drizzle with olive oil and sprinkle with grated parmesan before serving.
Notes
Leftovers can be stored in airtight containers or freezer-safe bags. Reheat gently with a splash of chicken stock for best texture.