Introduction
If you’re craving the cozy flavors of classic chicken pot pie but want something faster and easier, this One Pot Gnocchi Chicken Pot Pie is about to become your new favorite comfort food. It has all the creamy, hearty goodness of pot pie filling—juicy chicken, tender vegetables, and a luscious sauce—but instead of fussing with pie crust, we swap in pillowy gnocchi that cook right in the pot.
This dish is perfect for busy weeknights, chilly evenings, or even Sunday family dinners. It’s a one-pot recipe, which means fewer dishes and more time to enjoy a warm, delicious meal with your loved ones.
History / Background
Traditional chicken pot pie has been a beloved comfort food in American kitchens for generations. The flaky crust and creamy filling are staples in cozy family dinners. Gnocchi, on the other hand, are soft Italian potato dumplings, loved for their chewy, comforting texture. Combining the two is a modern twist that brings together the best of both worlds: hearty chicken pot pie flavor with the ease of one-pot gnocchi cooking.
Why You’ll Love This Recipe
- ✅ One Pot Only – Easy cleanup, no extra pans required.
- ✅ Quick & Easy – Dinner ready in under 40 minutes.
- ✅ Comforting & Cozy – Creamy sauce and gnocchi make the perfect comfort food.
- ✅ Family-Friendly – Loved by kids and adults alike.
- ✅ Customizable – Use your favorite veggies or protein.
- ✅ Budget-Friendly – Simple pantry staples with big flavor.
One Pot Gnocchi Chicken Pot Pie
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Ingredient Notes
- Chicken – Boneless, skinless chicken breasts or thighs work best. Thighs add extra flavor and tenderness.
- Gnocchi – Shelf-stable or refrigerated potato gnocchi; either works. You can even use cauliflower gnocchi for a lighter version.
- Vegetables – Carrots, peas, and celery keep it classic, but feel free to add mushrooms, corn, or spinach.
- Creamy Base – Chicken broth + heavy cream (or half-and-half) give the pot pie filling its luscious texture.
- Seasonings – Garlic, thyme, salt, and black pepper add warmth and depth.
- Butter & Flour – Create a quick roux to thicken the sauce.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 lb boneless, skinless chicken breasts (cubed)
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp dried thyme (or fresh)
- Salt & black pepper, to taste
- 16 oz potato gnocchi (shelf-stable or refrigerated)
- 1 cup frozen peas
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Base – In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add onion, carrots, and celery; sauté until softened (about 5 minutes). Add garlic and cook for 1 minute.
- Cook the Chicken – Add cubed chicken and cook until lightly browned on all sides.
- Make the Sauce – Sprinkle flour over the chicken and veggies, stirring well to coat. Slowly whisk in chicken broth and heavy cream until smooth.
- Season & Simmer – Add thyme, salt, and pepper. Let simmer for 10 minutes until slightly thickened.
- Add Gnocchi – Stir in gnocchi and cook until tender, about 5 minutes.
- Finish & Serve – Stir in peas, adjust seasoning if needed, and garnish with fresh parsley. Serve hot.
Notes
Tips & Variations
- 🔥 Spicy Kick – Add red pepper flakes or a splash of hot sauce.
- 🥦 Veggie Boost – Stir in spinach, kale, or mushrooms.
- 🥛 Dairy-Free – Use coconut milk instead of cream.
- 🥔 Low-Carb Swap – Try cauliflower gnocchi instead of potato gnocchi.
- 🐟 Protein Variation – Use turkey or leftover rotisserie chicken.
Common Mistakes to Avoid
- ❌ Adding gnocchi too early – They’ll get mushy if overcooked.
- ❌ Skipping the roux – Without flour, the sauce won’t thicken properly.
- ❌ Using raw peas at the start – Always add peas at the end to keep them bright and fresh.
- ❌ Overcrowding the pot – Make sure chicken browns instead of steaming.
Storage & Meal Prep
- Fridge: Store in airtight containers for up to 3 days.
- Freezer: Not ideal since gnocchi can turn mushy, but the sauce and chicken can be frozen without gnocchi.
- Reheating: Warm gently on the stovetop with a splash of broth or cream to loosen the sauce.
Serving Suggestions
- Pair with a simple side salad for freshness.
- Serve with crusty bread or biscuits to soak up the creamy sauce.
- Add a glass of white wine or iced tea for a perfect dinner pairing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
FAQs
Q1: Can I use rotisserie chicken instead of raw chicken?
Yes! Just skip the step of cooking chicken at the start and stir in shredded rotisserie chicken when adding gnocchi.
Q2: Can I make this gluten-free?
Absolutely—use gluten-free flour for the roux and gluten-free gnocchi.
Q3: How do I keep the sauce from being too thick?
Add a splash of extra chicken broth or cream until you reach your desired consistency.
Q4: Can I bake this for a casserole-style version?
Yes—transfer to a baking dish, top with puff pastry or biscuits, and bake at 375°F until golden brown.
Conclusion
This One Pot Gnocchi Chicken Pot Pie is the ultimate weeknight comfort meal—creamy, cozy, and ready in under 40 minutes. With just one pot, you get a hearty dish that tastes like it took hours to make. Give it a try this week and let me know in the comments how much your family loved it!