Hey y'all! If you're craving a comforting, hearty dinner that's super simple to make and packed with cozy vibes, you’re in for a treat with this One Pot Gnocchi Chicken Pot Pie. Imagine fluffy gnocchi, tender chicken, vibrant veggies, and a creamy sauce—all bubbling together in a single pot for max flavor and minimal cleanup. It’s the ultimate family meal for busy weeknights or anytime you want classic comfort food without the fuss. Let’s get cooking!
Why You'll Love This One Pot Gnocchi Chicken Pot Pie
- It’s a true one-pot wonder—little cleanup, big flavor.
- Pillowy gnocchi replaces pie crust for a fun twist on a classic.
- Ready in just 40 minutes—perfect for busy evenings.
- Creamy, savory, and loaded with protein and veggies.
- Customizable with your favorite ingredients or leftovers.
Ingredients for One Pot Gnocchi Chicken Pot Pie
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup milk (whole or 2%)
- 1 (16-ounce) package potato gnocchi (store-bought or homemade)
- 1 cup frozen peas
- 1 cup frozen corn
- ⅓ cup heavy cream
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
How to Make One Pot Gnocchi Chicken Pot Pie
Step 1: Sauté the Chicken & Veggies
Heat butter and olive oil in a large Dutch oven or deep skillet over medium-high heat. Add diced chicken and cook for 4-5 minutes until browned. Remove chicken with a slotted spoon and set aside. In the same pot, add onion, carrots, and celery. Sauté for 4-5 minutes until softened. Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 more minute until fragrant.
Step 2: Make the Creamy Base
Sprinkle flour over the veggies and stir well for 1 minute. Slowly whisk in chicken broth and milk, scraping up any browned bits. Bring to a gentle simmer and let thicken for 3-4 minutes.
Step 3: Add Gnocchi & Chicken
Return the cooked chicken to the pot. Stir in the potato gnocchi, peas, and corn. Simmer uncovered for 7-10 minutes, stirring occasionally, until gnocchi are tender and the sauce is creamy.
Step 4: Finish & Serve
Stir in the heavy cream and fresh parsley. Taste and adjust seasoning if needed. Serve hot, garnished with extra parsley. Enjoy that luscious, creamy texture!
Notes for Success
- For an extra golden top, place your pot under the broiler for 2 minutes (if oven-safe).
- Try homemade gnocchi for an even more delicious, pillowy result—here’s a great gnocchi recipe.
- You can swap out chicken for turkey or rotisserie chicken for convenience.
One Pot Gnocchi Chicken Pot Pie Variations
- Vegetarian: Use mushrooms instead of chicken and swap broth for veggie stock.
- Cheesy: Stir in 1 cup shredded cheddar or gouda before serving for extra richness.
- Gluten-Free: Use gluten-free gnocchi and a 1:1 gluten-free flour blend.
Equipment Needed for One Pot Gnocchi Chicken Pot Pie
- Large Dutch oven or deep skillet (at least 4-quart capacity)
- Cutting board & knife
- Wooden spoon or spatula
- Measuring cups & spoons
Storage Instructions
Let your One Pot Gnocchi Chicken Pot Pie cool completely, then transfer to airtight containers. Refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the sauce if needed. Not recommended for freezing due to the dairy content and texture of the gnocchi.
Suggested Pairings & Serving Recommendations
- Serve with a crisp green salad tossed with balsamic vinaigrette.
- Pair with crusty bread or homemade biscuits for extra comfort.
- Enjoy with a glass of lightly oaked Chardonnay or sparkling water with lemon.
Pro Tips for Perfect One Pot Gnocchi Chicken Pot Pie
- Don’t overcook your gnocchi—they should be tender but not mushy. Check out this guide on how to properly cook gnocchi.
- To save time, use pre-cooked shredded chicken or rotisserie chicken.
- Let your pot pie rest for 5 minutes before serving for a thicker, creamier sauce. For more chicken pot pie inspiration, visit these ideas.
One Pot Gnocchi Chicken Pot Pie FAQ
- Can I use store-bought gnocchi?
- Absolutely! Store-bought potato gnocchi works perfectly and saves time.
- How do I make this One Pot Gnocchi Chicken Pot Pie dairy-free?
- Use dairy-free milk and cream alternatives, and olive oil instead of butter for equally creamy results.
- Can I prep this meal ahead?
- You can chop all veggies and chicken ahead of time. Assemble and cook fresh for best texture.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 pound potato gnocchi
- 1 cup frozen peas and carrots
- 1 cup diced celery
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
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1In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, celery, and garlic. Sauté for 3-4 minutes until softened.
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2Sprinkle flour over the vegetables and cook, stirring constantly, for 1 minute to form a roux.
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3Gradually whisk in chicken broth and milk. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
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4Stir in shredded chicken, gnocchi, peas and carrots, and dried thyme. Season with salt and black pepper.
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5Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally, until gnocchi are tender and the sauce is creamy.
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6Serve hot, garnished with additional thyme or black pepper if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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