One Pot Gnocchi Chicken Pot Pie is a cozy, comforting dish that brings together tender chicken, fluffy gnocchi, and a creamy mix of veggies all in one easy pot. Instead of the traditional pie crust, this dish uses gnocchi to add a soft and pillowy bite, making it both unique and satisfying.
I love making this recipe on busy nights because it comes together quickly and lets me skip the fuss of rolling out dough. The creamy sauce is rich without being heavy, and the chicken and vegetables add just the right amount of heartiness. Whenever I serve it, everyone asks for seconds!
My favorite way to enjoy this meal is with a simple green salad on the side to keep things fresh. It feels like a warm hug in a bowl, perfect for chilly days or whenever you want something that tastes like home cooking made easy. Give it a try—you might just have a new family favorite!
Key Ingredients & Substitutions
Gnocchi: Potato gnocchi is soft and tender, giving this dish its unique comforting texture. You can use fresh or frozen gnocchi. If you don’t have gnocchi, small pasta like mini shells or small dumplings work fine too.
Chicken: Cooked chicken breast adds protein and mild flavor. Rotisserie chicken is a great shortcut. You can swap chicken for turkey or use shredded pre-cooked meat for convenience.
Vegetables: Carrots, mushrooms, peas, and onions create a classic pot pie veggie mix. Feel free to add celery or green beans if you like more crunch or variety.
Flour: This is key to thickening the sauce. If you prefer gluten-free, try cornstarch or a gluten-free flour blend as a substitute for a smooth sauce.
Herbs: Dried thyme and sage bring a warm, earthy note typical of pot pie. Fresh herbs can be added at the end for a brighter taste, especially parsley as garnish.
How Do I Get the Sauce Creamy Without Lumps?
Thickening the sauce perfectly can be tricky. Here’s how I do it to get a smooth, creamy coating for the gnocchi and chicken:
- After sautéing the veggies, sprinkle the flour evenly and stir well to coat all pieces.
- Cook the flour with veggies for 1-2 minutes to remove any raw taste and help it absorb the fat.
- Slowly add the chicken broth while stirring constantly to avoid lumps forming.
- Add milk or half and half and stir until the mixture is well combined and starts to thicken gently.
- Keep the heat moderate, simmer slowly while stirring occasionally to prevent the sauce from sticking or burning.
If lumps do form, whisk briskly or use a small blender inside the pot for a few seconds to smooth it.
Equipment You’ll Need
- Large deep skillet or Dutch oven – perfect for cooking all the ingredients in one pot without crowding.
- Wooden spoon or silicone spatula – helps you stir the thick sauce without scratching your pan.
- Measuring cups and spoons – to get the right amounts of broth, milk, and spices every time.
- Chef’s knife and cutting board – for chopping veggies and chicken safely and efficiently.
- Lid for your pot – keeps the gnocchi tender by trapping steam as it cooks.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or leftover roast for a holiday twist that uses what you have.
- Add shredded cheddar or parmesan cheese before serving for extra richness and a cheesy flavor.
- Mix in chopped kale or spinach near the end for a boost of green and nutrients.
- Use smoked paprika or a pinch of cayenne pepper to add a mild smoky or spicy kick, depending on your mood.
One Pot Gnocchi Chicken Pot Pie
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 2 cups cooked chicken breast, shredded or chopped
- 1 package (about 16 oz) potato gnocchi (fresh or frozen)
- 3 cups chicken broth
- 1 cup milk or half and half
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and around 20 minutes to cook, so you can have a warm, satisfying meal ready in about 30 minutes total. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large deep skillet or pot over medium heat. Add the diced onions and cook until they soften, about 3 to 4 minutes. Then add the minced garlic, diced carrots, and sliced mushrooms. Stir and cook for about 5 minutes until veggies are tender.
2. Make the Sauce Base:
Sprinkle the flour evenly over the vegetables and stir well to coat everything. Cook this mixture for 1 to 2 minutes. Then, slowly pour in the chicken broth while stirring to avoid lumps. Follow with the milk or half and half, stirring to combine. Let it gently simmer until the sauce thickens.
3. Combine Chicken, Peas, and Gnocchi:
Stir in dried thyme, dried sage, salt, and pepper. Add the cooked chicken and frozen peas to the pot. Next, add the gnocchi, folding them in gently. Cover the pot and let it cook for 5 to 7 minutes, until the gnocchi float to the top and are tender.
4. Finish and Serve:
Remove the lid and cook for a few more minutes uncovered to let the sauce thicken a bit and allow the top to lightly brown. Stir occasionally to prevent sticking. Taste and adjust the seasoning if needed. Finally, sprinkle chopped fresh parsley over the top and serve warm.
Can I Use Frozen Gnocchi for This Recipe?
Yes, frozen gnocchi works perfectly! Just add it straight to the pot without thawing. It will cook in about 5-7 minutes once the sauce is simmering.
How Can I Make This Recipe Dairy-Free?
Swap the milk or half and half for a dairy-free milk alternative like unsweetened almond, oat, or coconut milk. Use olive oil instead of butter to keep it fully dairy-free.
Can I Prepare This Meal Ahead of Time?
Absolutely! Make the entire pot pie, cool it completely, and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat over low heat with a splash of broth or milk to refresh the creamy sauce and prevent it from drying out.
