One Pot Gnocchi Chicken Pot Pie

Chicken

This One Pot Gnocchi Chicken Pot Pie is a cozy, weeknight-friendly twist on classic chicken pot pie no crust required. Soft, pillowy potato gnocchi take the place of pastry for a faster, ultra-comforting dish that delivers creamy sauce, tender chicken, and hearty vegetables in just 35–45 minutes. Perfect for busy families, meal prep, or anyone craving quick comfort food.
Keywords: one pot gnocchi chicken pot pie, easy chicken gnocchi pot pie, quick comfort food

Why This Recipe Works

  • All the comforting flavors of chicken pot pie without the crust.
  • Gnocchi cooks quickly and absorbs the creamy sauce.
  • One-pot method simplifies prep and cleanup.
  • Flexible: use rotisserie or leftover roasted chicken to save time.

Yield

Serves 4–6

Time

Total: 40 minutes
Prep: 10 minutes
Cook: 30 minutes

Ingredients

  • 2 tbsp butter or olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, diced small
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1/2 tsp dried rosemary, crushed
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 2 cups cooked chicken, shredded or diced
  • 16 oz potato gnocchi (fresh or refrigerated)
  • 1 cup frozen peas (or mixed vegetables)
  • Salt and pepper to taste
  • 1 tbsp lemon juice or 1 tsp Dijon mustard (optional)
  • 2 tbsp fresh parsley, chopped

Optional Add-Ins

  • 1/2 cup shredded cheddar, Gruyère, or Parmesan
  • Crushed buttery biscuits or puff pastry pieces (baked separately for crispness)

Instructions

  1. Heat and soften: In a large skillet or Dutch oven over medium heat, melt the butter or warm the oil. Add the onion, carrots, and celery with a pinch of salt. Cook for 6–8 minutes, until the vegetables soften and the onion is translucent.
  2. Add aromatics: Stir in the garlic, thyme, and rosemary. Cook 30–60 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the vegetables and stir for 1–2 minutes to cook off the raw flour taste.
  4. Add liquids: Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk and bring to a gentle simmer. Cook 3–5 minutes, stirring, until the sauce thickens.
  5. Add chicken and gnocchi: Stir in the cooked chicken and gnocchi. Reduce heat to medium-low, cover, and simmer 4–6 minutes (fresh gnocchi may take only 1–2 minutes) until tender.
  6. Finish the dish: Stir in the peas and cook 1–2 minutes. Season with salt, pepper, and optional lemon juice or Dijon. Add cheese here if using.
  7. Serve: Remove from heat, garnish with parsley, and serve warm. For a crunchy topping, transfer to an oven-safe dish, add biscuit dough or puff pastry, and broil 2–4 minutes until golden.

Tips for Success

  • Use pre-cooked chicken such as rotisserie to save time.
  • Don’t overcook the gnocchi they should stay soft and pillowy.
  • Thin a thick sauce with extra milk or broth; thicken a thin sauce by simmering uncovered.
  • For dairy-free: use olive oil, non-dairy milk, and a cornstarch slurry instead of flour.

Variations

Vegetarian: Replace chicken with cannellini beans, mushrooms, or kale.
Gluten-Free: Use gluten-free flour and gluten-free gnocchi; confirm the broth is GF.
Vegan: Use oil instead of butter, plant-based milk, and replace chicken with chickpeas or tofu.

Make-Ahead & Storage

  • Refrigerate: Store in an airtight container for up to 3 days. Reheat gently with a splash of broth.
  • Freeze: Freeze for up to 2 months. Thaw overnight and reheat on the stove, adding liquid if needed. (Note: gnocchi texture may soften slightly after freezing.)

Nutrition Estimate

Approx. 420–520 kcal per serving, depending on dairy choice and portion size. Good source of protein, carbs, and moderate fat.

Frequently Asked Questions

Can I use frozen gnocchi?
Yes add 1–2 extra minutes and follow package instructions.

Can I make this dairy-free?
Absolutely. Use plant-based milk, oil, and a cornstarch slurry for thickening.

Can I bake this with a crust?
Yes. Transfer to a baking dish, top with puff pastry or biscuit dough, and bake at 400°F (200°C) for 12–18 minutes until golden.

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