Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cups cooked chicken, shredded
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and black pepper to taste
- 1 package (16 oz) potato gnocchi
- 1 cup frozen peas
Instructions
- Melt butter with olive oil in a large skillet over medium heat.
- Sauté onion, carrots, and celery for 5–6 minutes until softened.
- Add garlic and cook 1 minute.
- Stir in flour and cook 1–2 minutes.
- Gradually whisk in chicken broth and milk until smooth.
- Add thyme, parsley, salt, and pepper.
- Stir in chicken and gnocchi, cover and cook 5–7 minutes until gnocchi is tender.
- Add peas and cook 2–3 minutes more.
- Let thicken slightly before serving.
Notes
- Stir constantly when adding liquid to avoid lumps.
- Gnocchi replaces traditional pie crust for a quicker version.
- Use rotisserie chicken for convenience.
- Adjust thickness by simmering longer if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American