Weekday (30-40min) One-Pan Chicken and "dumplings"

1 lb chopped chicken breasts
1 17oz package gnocchi
3/4 cup milk
3 carrots, peeled and medium diced
2 celery stalks medium diced
1 turnip medium diced
1 yellow onion peeled and medium diced
1 bunch fresh thyme (leave 2 or 3 stems with leaves on and take 2 or 3 stems and take off leaves, discard stems)
3 tbsp flour
2 tbsp butter
1 tbsp spice blend (equal parts garlic powder, onion powder, smoked paprika, dried parsley)
1/3 cup chicken broth

Pat chicken dry and season with salt and pepper.  In a large, high-sided pan (or pot) heat 2 tbsp olive oil on medium heat.  Add chicken in even layer and cook without stirring 2 to 3 min. or until lightly browned.

Add butter, celery, carrots, turnip, onion, and whole thyme sprigs to pan.  Season with salt and pepper and cook, stirring occasionally, 4 to 5 min. until veggies are softened and chicken is cooked through.

Evenly top with flour and spice blend.  Cook, stirring frequently, 2 min or until everything is evenly coated.

Add milk and 2 cups water.  Heat to boiling on high.  Once boiling reduce heat to medium and cook, stirring occasionally 6 to  8 min until thickened.

Add the gnocchi and broth.  Increase heat to high and cook 3 to 5 min or until gnocchi are tender.

Turn off heat.  Remove thyme sprigs.  Season with salt and pepper to taste.  Garnish with thyme leaves.