One Pot Gnocchi Chicken Pot Pie is a cozy, comforting meal that brings together tender chicken, pillowy gnocchi, and lots of creamy veggies all cooked in a single pot. It’s like a traditional chicken pot pie, but without the crust and the extra dishes to wash. The gnocchi adds a fun twist with its soft, chewy texture, soaking up all the flavors in the creamy sauce.
I love making this dish on busy weeknights because it’s so simple and fast to throw together. I usually toss in some carrots, peas, and onions for a little extra color and crunch. It’s one of those meals that feels like a warm hug, especially when you’re craving something rich and filling but don’t want to spend forever in the kitchen.
Serving it straight from the pot with a sprinkle of fresh herbs always makes it feel special. Sometimes I add a side salad or some crusty bread to soak up any remaining sauce. This recipe has quickly become a favorite in my house, and I hope it finds a special place in your kitchen too—it’s just the right kind of comfort food that never fails to hit the spot.
Key Ingredients & Substitutions
Chicken: I like using shredded cooked chicken because it blends well and saves time. Rotisserie chicken works great. You can swap chicken for turkey if you prefer a leaner meat.
Potato Gnocchi: These soft little dumplings soak up the sauce perfectly. If you can’t find gnocchi, small pasta like mini shells or tortellini can be a good substitute.
Flour: This helps thicken the sauce. For gluten-free options, try cornstarch or a gluten-free flour blend.
Vegetables: Carrots, peas, mushrooms, and onions bring flavor and color. Feel free to add celery or swap frozen peas with green beans.
Herbs & Seasonings: Dried thyme and parsley give a gentle earthiness. Fresh parsley at the end adds brightness and freshness.
How Do You Make a Creamy Sauce Without Lumps?
Creating a smooth, creamy sauce is key for this dish. Here’s how I do it:
- After cooking the veggies, sprinkle the flour evenly over them and stir well to coat. Cook this for 1-2 minutes to get rid of the raw taste.
- Slowly add the chicken broth and milk while whisking or stirring constantly. This stops lumps from forming.
- Keep simmering gently until the sauce thickens—this might take 4-5 minutes. Stir often to avoid burning.
- If it gets too thick, add a splash of broth or milk to loosen it up.
This method keeps the sauce smooth and creamy so it clings nicely to the chicken and gnocchi.
Equipment You’ll Need
- Large deep skillet or pot – perfect for cooking everything in one place and easy to stir the creamy sauce.
- Wooden spoon or silicone spatula – great for stirring without scratching your pan.
- Measuring cups and spoons – to get the flour, broth, and seasonings just right.
- Chef’s knife and cutting board – useful for chopping veggies quickly and safely.
- Whisk – helps blend the flour smoothly into the broth and milk without lumps.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or bacon bits for a smoky flavor twist.
- Use spinach or kale instead of peas to add a leafy green bite and extra nutrients.
- Add shredded cheese like Parmesan or cheddar at the end for a cheesy rich finish.
- Stir in a pinch of smoked paprika or cayenne pepper to give the dish a gentle kick.
One Pot Gnocchi Chicken Pot Pie
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 package (about 16 oz / 450g) potato gnocchi
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes to cook, making it a quick and comforting meal perfect for busy days.
Step-by-Step Instructions:
1. Cook the Veggies:
Heat olive oil or butter in a large deep skillet or pot over medium heat. Add chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in minced garlic, diced carrots, and sliced mushrooms. Cook for another 5-6 minutes until vegetables soften.
2. Make the Sauce:
Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes to get rid of the raw flour taste. Slowly whisk in chicken broth and milk, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
3. Add Chicken and Seasonings:
Mix in shredded cooked chicken, frozen peas, dried thyme, and parsley. Let everything simmer for about 5 minutes, stirring occasionally, until the sauce thickens nicely.
4. Cook the Gnocchi:
Add the potato gnocchi to the pot. Cook as per the package instructions (usually 3-4 minutes), stirring often to avoid sticking. The gnocchi should be tender and cooked through.
5. Final Touches:
Season the dish with salt and pepper to your taste. Remove from heat and sprinkle chopped fresh parsley over the top for a fresh, vibrant finish.
6. Serve and Enjoy:
Serve your hot and creamy one pot gnocchi chicken pot pie straight from the pot. It’s a cozy dish that feels like a hug in a bowl!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken before cooking and shredding. Thaw in the fridge overnight or use the defrost setting on your microwave for a quick option.
Can I Substitute Gnocchi with Another Pasta?
Absolutely! Small pasta like mini shells, penne, or even tortellini work well. Just adjust the cooking time according to the pasta package instructions.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if the sauce has thickened too much.
Can I Make This Recipe Vegetarian?
You can! Replace the chicken with sautéed mushrooms or roasted vegetables and use vegetable broth instead of chicken broth for a tasty vegetarian version.
