One Pot Gnocchi Chicken Pot Pie is an easy, cozy dish that combines pillowy gnocchi and tender chicken in a creamy sauce loaded with veggies. It’s like a warm hug in a bowl, with every bite giving you that comforting pot pie flavor but without the fuss of a crust. The gnocchi adds a soft, chewy texture that makes this meal extra special and satisfying.
I love making this dish when I want something hearty but not complicated. Using just one pot means less cleanup, which is a bonus! I usually toss in some frozen peas and carrots for color and a touch of sweetness, and the creamy sauce brings it all together perfectly. It’s a meal that even picky eaters seem to enjoy, which makes it a go-to at my house.
My favorite way to eat this is straight from the pot, with a sprinkle of fresh herbs on top for a bit of brightness. It’s great for weeknights when you want something warm and filling without spending hours in the kitchen. Plus, leftovers taste just as good the next day, which is always a win in my book.
Key Ingredients & Substitutions
Gnocchi: Using potato gnocchi gives this dish a soft, pillowy texture. You can find fresh or frozen gnocchi at most stores. If you can’t find gnocchi, small pasta like tortellini or even small dumplings work well too.
Chicken: Shredded cooked chicken is key for that comforting pot pie feel. Rotisserie chicken is my go-to because it’s easy and flavorful. Leftover roasted or poached chicken works just as well.
Vegetables: Onion, carrots, and peas add sweetness and color. Frozen peas are convenient and don’t lose their texture. Feel free to add other veggies like corn or green beans if you prefer.
Dairy & Thickener: The combination of milk, cream, and a flour roux creates a creamy sauce. For a dairy-free version, use coconut milk and a gluten-free flour blend. The flour is crucial to thicken the sauce and give it that rich pot pie consistency.
Herbs & Seasonings: Thyme and parsley bring that classic chicken pot pie flavor. Fresh herbs add brightness but dried herbs work perfectly if fresh aren’t available. A pinch of nutmeg is optional but adds warmth.
How Do I Get the Gnocchi Tender Yet Slightly Crispy?
The gnocchi needs to be soft inside but with a little crisp on the outside for the best texture. Here’s how I do it:
- Add the gnocchi into the creamy sauce and simmer covered for 5-7 minutes until they are tender throughout.
- Then uncover, turn up the heat to medium-high, and let the gnocchi cook without stirring for 2-3 minutes. This helps them brown lightly and adds a lovely contrast to their softness.
- Keep an eye on the pot to avoid burning and use a wide pan so the gnocchi aren’t crowded. A nonstick pan can help too.
This simple two-step process keeps the gnocchi perfectly tender with a little toasted edge that makes every bite more satisfying.
Equipment You’ll Need
- Large deep skillet or Dutch oven – perfect for cooking everything in one pot and giving the gnocchi space to cook evenly.
- Wooden spoon or silicone spatula – helps you stir gently without breaking up the gnocchi or chicken.
- Measuring cups and spoons – for precise liquid and seasoning amounts to get the sauce just right.
- Knife and cutting board – handy for chopping onions, garlic, and carrots easily.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey to use holiday leftovers with a similar tender texture and flavor.
- Add sautéed mushrooms for an earthy note that complements the creamy sauce well.
- Use spinach or kale instead of peas for a boost of greens and a fresh twist.
- Stir in shredded cheddar or mozzarella cheese for a richer, cheesier sauce.
One Pot Gnocchi Chicken Pot Pie
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) potato gnocchi (store-bought or homemade)
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 1 cup frozen peas
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- ½ cup heavy cream or half-and-half
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried parsley (or 1 tbsp fresh parsley, chopped)
- Salt and black pepper to taste
- Optional: pinch of nutmeg
- Fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook. In around 30 minutes, you’ll have a delicious, creamy pot pie ready to enjoy with minimal cleanup.
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat the olive oil or butter in a large, deep skillet or pot over medium heat. Add the chopped onion and sliced carrots. Cook, stirring occasionally, until the onions are translucent and carrots start to soften, about 5-7 minutes.
2. Add Garlic and Flour:
Add the minced garlic and cook for 1 minute until fragrant. Then stir in the flour and cook for 2 minutes, stirring constantly to form a thick roux and remove the raw flour taste.
3. Make the Creamy Sauce:
Slowly whisk in the chicken broth, then milk and cream. Keep whisking as the sauce thickens.
4. Add Chicken and Veggies:
Stir in the shredded chicken, frozen peas, thyme, parsley, salt, pepper, and optional nutmeg. Mix everything well.
5. Cook the Gnocchi:
Gently fold in the gnocchi, making sure they’re covered in the creamy sauce. Reduce heat to low, cover the pot, and let it simmer for 5-7 minutes, stirring occasionally, until the gnocchi are tender and the sauce thickens.
6. Crisp the Gnocchi:
Uncover and raise heat to medium-high. Let the dish cook without stirring for 2-3 minutes so the gnocchi get a little golden and crispy on the bottom.
7. Serve:
Sprinkle fresh parsley on top and serve warm. Enjoy your cozy one pot gnocchi chicken pot pie!
Can I Use Frozen Gnocchi for This Recipe?
Yes, frozen gnocchi works great! Just add it directly to the pot without thawing. Simmer a bit longer if needed until they’re fully tender.
What Can I Substitute for Chicken?
You can use cooked turkey, rotisserie beef, or even cooked sausage for a different twist. Just make sure it’s shredded or cut into bite-sized pieces.
Can I Make This Recipe Dairy-Free?
Absolutely! Use plant-based milk like almond or oat milk and dairy-free butter or olive oil. For the creaminess, coconut cream or cashew cream works well in place of heavy cream.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
