Quick and Easy Crust-less Skillet Chicken Pot Pie with Gnocchi

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I love, love, love chicken pot pie!  But I hate that it always has a ton of calories and a ton of work involved.  When all my brothers and sisters used to live at home, the recipe I used to make actually used a 9 x 13 inch baking pan.  That’s a seriously huge chicken pot pie!  It took quite a while to put together too.  Too much time for the boys to practically eat the entire thing in one sitting.  :(

I’m always trying to find a quicker, easier, low-cal version. I’m pretty sure this is it.  We’re talking chicken pot pie goodness in about 30 minutes.  Quicker if you cheat and use already cooked chicken.  That’s pretty darn fast.  You won’t miss the crust either!  The gnocchi totally make up for that.  I just wish the gravy didn’t detract from their gorgeous purple color.

*Update*  Susie requested this for dinner again last night.  This time I added half a pound of green beans and a small head of broccoli.  It was just as yummy and I loved the added veggies.  So feel free to experiment with whatever veggies you have on hand.

Crust-less Skillet Chicken Pot Pie with Gnocchi

2 tablespoons unsalted butter
1/2 pound boneless, skinless chicken breast
1/2 small onion, diced
3 medium carrots, coin sliced
1 cup frozen peas
2 cans (14.5 oz) low sodium chicken broth, divided
1 tablespoon cornstarch
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon sage
1/4 teaspoon poultry seasoning
1/4 pound gnocchi

Cut chicken breasts into small cubes.  In a large skillet on medium-high heat, melt butter.  When melted, add cubed chicken and cook until browned.  When almost browned, add onion and continue to cook for 1-2 minutes.  Add carrots and cook 1-2 minutes, stirring occasionally.  Slowly pour in 1 1/2 cans of chicken broth, stir in thyme, rosemary, sage and poultry seasoning.  When broth comes to a boil, drop in gnocchi.  Turn down to a simmer, cover and cook without stirring for 10 minutes.  Add 1 tablespoon cornstarch to remaining chicken broth and whisk to incorporate.  When gnocchi are cooked through, add peas and slowly stir in cornstarch mixture.  Continue cooking until sauce thickens and peas are heated.  Dish into bowls and serve.
