Step 1: Sauté the Aromatics

In a large skillet or Dutch oven over medium heat, heat the olive oil. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.

Step 2: Add Garlic and Flour

Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the veggies and stir well to coat. This helps thicken your creamy pot pie base.

Step 3: Pour in the Broth and Cream

Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the heavy cream, thyme, black pepper, and a pinch of salt. Bring to a simmer and let it cook for about 5 minutes until the sauce begins to thicken.

Step 4: Add Chicken and Gnocchi

Stir in the cooked chicken, frozen peas, and gnocchi. Mix until everything is well coated with the creamy sauce. Cover the pot and let it simmer on medium-low heat for 7-10 minutes, or until the gnocchi are soft and cooked through.

Step 5: Final Touches

Uncover the pot and give everything a gentle stir. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of chicken broth. If it’s too thin, simmer a bit longer. Garnish with chopped fresh parsley before serving.