Chicken ala King Gnocchi Skillet

A plate of creamy chicken salad with potatoes, carrots, peas, and mushrooms sits on a wooden table next to a decorative glass dish and a handwritten recipe card.

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Chicken ala King Gnocchi Skillet

This creamy chicken ala king gnocchi is loaded with tender chicken and vegetables and is so easy to make! I’ve swapped the traditional puff pastry vol-au-vent for hearty gnocchi, turning this beloved midcentury dish into a one-pan meal that my whole family loves.

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: North American

Servings: people

Calories: 371kcal

Author: Karlynn Johnston

Ingredients

2 tablespoons butter
1 cup white onion diced
2 cups mushrooms sliced, fresh, washed
2 cups carrots diced
1 tablespoon minced garlic
1 teaspoon dried thyme
¼ teaspoon celery salt
3 cups chicken broth see notes
2 tablespoons white wine more to taste if desired
½ cup heavy cream
2 tablespoons cornstarch
2 cups chicken chopped cooked
1 cup green peas fresh or frozen
3 tablespoons pimentos chopped jarred (or chopped roasted red bell pepper)
400 grams gnocchi
salt and pepper

Instructions

In a large, deep-sided skillet, melt the butter and sauté the onions, mushrooms, and carrots on medium heat until the onions are soft, around 15 minutes. Add in the garlic, thyme and celery salt, and sauté until browned and fragrant, around 1-2 minutes.
Pour in the chicken stock. Place the lid on top and simmer on medium-low heat for another 15-20 minutes or until the vegetables are tender.
Add in the gnocchi and cook according to the package instructions. If you want more sauce, add in some more chicken broth after the gnocchi has cooked. How much liquid is absorbed depends on the individual gnocchi you use. Make sure you have a good cup or two of both left in the pan after the gnocchi is cooked.
Whisk together the cream and cornstarch, then whisk into the broth in the skillet, making sure to keep whisking until there are no lumps and the mixture is smooth.
Mix in the chicken, peas and pimentos. Add salt and pepper to taste. Cook for another 2-3 minutes to heat the chicken and the peas.
Sprinkle with freshly minced parsley and serve.

Notes

A lot of the flavor comes from the chicken broth in this dish. I use Better than Bouillon and make a VERY strong broth for flavor.
You might need to add more broth if you use a gnocchi that absorbs a lot of the liquid. Add more once it's cooked to achieve the amount of sauce you want in this dish, then thicken it with the cream cornstarch slurry.

Nutrition