There’s something incredibly comforting about a creamy, hearty pot pie, and this one pot gnocchi chicken pot pie takes that cozy feeling to the next level. It’s packed with tender chicken, soft gnocchi, and a rich sauce that all come together in a single pot—making dinner both delicious and effortless.
Whether you’re craving a comforting meal after a long day or just want to impress your family with minimal fuss, this recipe is perfect. You’ll love how easy it is to prepare and how satisfying every bite tastes.
Why You'll Love This Recipe
- Ready in under an hour, perfect for busy weeknights.
- All cooked in one pot for easy cleanup.
- Creamy, hearty, and comforting flavors everyone will enjoy.
- Uses simple, easy-to-find ingredients.
- Versatile enough to add your favorite veggies or seasonings.
Ingredients
Gather these ingredients to create your one pot gnocchi chicken pot pie. The recipe is straightforward and uses pantry staples along with fresh produce.
- 1 lb boneless, skinless chicken breast, diced
- 1 package (16 oz) potato gnocchi
- 2 tbsp olive oil
- 1 cup diced carrots
- 1 cup frozen peas
- 1/2 cup diced celery
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 1/2 cup whole milk
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh thyme sprigs for garnish
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: Approximately 480 per serving
How to Make One Pot Gnocchi Chicken Pot Pie
- Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add diced chicken and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- In the same pot, add butter, then sauté onion, celery, and carrots until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste and form a roux.
- Gradually whisk in chicken broth and milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes.
- Return the cooked chicken to the pot, then add the gnocchi, frozen peas, thyme, rosemary, and season with salt and pepper. Stir to combine.
- Cover the pot and simmer gently over low heat for 8-10 minutes, or until gnocchi are tender and cooked through. Stir occasionally to prevent sticking.
- Remove from heat, taste and adjust seasoning if needed. Garnish with fresh thyme sprigs before serving warm.
Tips for the Best Results
- Use fresh or frozen gnocchi; fresh cooks slightly faster.
- Don’t skip the roux step—it's key for a creamy, thick sauce.
- Cook gnocchi gently; high heat can cause them to break apart.
- Feel free to swap peas for green beans or add mushrooms for extra flavor.
- To make it gluten-free, use gluten-free flour and gnocchi options.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it chills; add a splash of milk when reheating to loosen it up.
You can freeze this dish for up to 2 months. Thaw overnight in the fridge before reheating on the stovetop over low heat, stirring frequently to prevent sticking.
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, but make sure to thaw the chicken completely before cooking to ensure even cooking and the best texture. Cooking from frozen could result in unevenly cooked chicken.
What can I substitute for gnocchi?
If you don’t have gnocchi, small pasta shapes like mini shells or elbow macaroni work well. Adjust cooking time accordingly since pasta cooks differently than gnocchi.
Is this recipe dairy-free or can it be made so?
You can make this dairy-free by swapping butter for a plant-based alternative and using coconut milk or almond milk instead of whole milk. The sauce will still be creamy and delicious.
Can I add other vegetables?
Absolutely! This recipe is flexible—try adding mushrooms, green beans, corn, or spinach for added nutrition and flavor. Just adjust cooking times slightly for raw vegetables.