One Pot Gnocchi Chicken Pot Pie is a comforting twist on the classic pot pie, but with fluffy gnocchi instead of crust. It’s packed with tender chicken, creamy sauce, and plenty of veggies like peas and carrots, all cooked together in one pot. The gnocchi soaks up all the flavors, making every bite rich and satisfying without any fussing over pastry.
I love how easy this recipe is—I can have a warm, hearty dinner ready with barely any cleanup. It’s perfect for busy nights when you want something cozy and filling but don’t want to spend hours in the kitchen. Plus, the gnocchi gives it a fun, pillowy texture that everyone seems to enjoy.
My favorite way to serve this is straight from the pot with a simple green salad on the side. It feels like a hug in a bowl, especially on chilly evenings. If you’re making it for family or friends, just watch—they’ll be asking for seconds before you know it!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work well. I like thighs for extra moisture, but breasts keep it leaner. Leftover cooked chicken or rotisserie chicken can save time.
Gnocchi: Potato gnocchi adds a soft, pillowy texture. Fresh or store-bought work great. You can also try sweet potato or cauliflower gnocchi for a twist or lower carb option.
Vegetables: Onion, carrots, celery, and peas give classic pot pie flavors. Mushrooms are optional but add nice earthiness. Frozen peas are great for convenience and keep well.
Flour: Coats the veggies and thickens the sauce. Gluten-free flour or cornstarch can be substituted to make it gluten-free. Just mix cornstarch with a little cold water before adding.
Broth and Milk: Chicken broth gives flavor and liquid, while milk makes the sauce creamy. Use whole milk or 2% for best results. For dairy-free, swap milk for almond or oat milk and use a vegetable broth.
How Do I Get the Sauce Thick and Creamy Without Lumps?
Making a smooth, thick sauce is key for this dish. Here’s how I do it:
- Cook the veggies first until soft, then sprinkle the flour evenly over them.
- Stir the flour well into the hot veggies and cook 1-2 minutes to remove the raw taste—this also helps prevent lumps.
- Slowly whisk in the broth and milk—it helps if you add the liquids bit by bit instead of all at once.
- Keep stirring constantly as the sauce heats up—this stops lumps from forming and makes it silky.
- Once thickened, add the chicken, peas, and finally the gnocchi. Cover and let it cook gently so sauce continues to thicken and gnocchi soften.
If you’re worried about lumps, you can also whisk the flour into a little cold milk before cooking and then add that mixture to the pan. This extra step can smooth things out if you’re new to thickening sauces.
Equipment You’ll Need
- Large skillet or deep sauté pan – perfect for cooking all the ingredients in one pot without crowding.
- Wooden spoon or silicone spatula – helps you stir without scratching your pan and scrapes the bottom clean.
- Measuring cups and spoons – for accurate broth, milk, and seasoning measurements.
- Chef’s knife – makes chopping veggies easy and safe.
- Cutting board – a sturdy surface for prepping your ingredients quickly.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or turkey for a different protein that adds more flavor variation.
- Add chopped spinach or kale at the end for extra greens and nutrients.
- Stir in shredded cheddar or parmesan cheese to make the sauce richer and creamier.
- Use herbs like sage or tarragon instead of thyme for a fresh, unique twist you might enjoy.
How to Make One Pot Gnocchi Chicken Pot Pie
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil or butter
- 1 pound (450g) boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup mushrooms, sliced (optional)
- 1/4 cup celery, diced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- Salt and pepper, to taste
- 1 package (16 oz/450g) potato gnocchi
- Fresh parsley or thyme for garnish
Time Needed
This recipe takes about 10 minutes to prep and 20 minutes to cook, so you’ll have a warm and delicious meal on the table in about 30 minutes total. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Vegetables
Start by heating olive oil or butter in a large skillet over medium heat. Add the onion, carrots, celery, and mushrooms if you’re using them. Cook for about 5 to 7 minutes until the veggies are tender.
2. Add Garlic and Herbs
Stir in the minced garlic, dried thyme, and rosemary. Cook everything together for another minute until the garlic smells fragrant and lovely.
3. Make the Creamy Sauce
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 to 2 minutes—this cooks out the raw flour taste. Then slowly whisk in the chicken broth and milk, stirring constantly. Keep stirring as the sauce thickens and becomes smooth and creamy.
4. Add Chicken, Peas, and Gnocchi
Mix in the shredded chicken and peas. Then gently fold in the gnocchi. Cover the pan and cook for about 3 to 5 minutes until the gnocchi are tender and lightly golden on the bottom.
5. Season and Serve
Add salt and pepper to taste. Sprinkle fresh parsley or thyme on top before serving. Enjoy your comforting one pot gnocchi chicken pot pie right from the skillet!
Can I Use Frozen Gnocchi for This Recipe?
Yes! Frozen gnocchi works great. Just add a couple extra minutes to the cooking time to make sure they heat through and become tender before serving.
What Can I Substitute for Chicken?
You can use cooked turkey, sausage, or even cooked tofu for a vegetarian option. Just make sure your protein is already cooked before adding it to the pot.
How Should I Store Leftovers?
Store any 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 creamy.
Can I Make This Recipe Dairy-Free?
Absolutely! Swap the milk for almond, oat, or coconut milk, and use dairy-free butter or oil. Just make sure your milk substitute is unsweetened and unflavored to keep the savory taste.
