Creamy Chicken and Gnocchi Pot Pie is a cozy, comforting dish that brings together tender chunks of chicken, pillowy gnocchi, and a rich, creamy sauce all baked under a golden, flaky crust. The softness of the gnocchi with the savory chicken filling makes every bite feel like a warm hug on a plate.
I love making this pot pie when the weather turns chilly because it feels like real comfort food that’s a bit different from the usual chicken pot pie. The gnocchi adds a fun twist, giving the dish an extra soft texture that blends perfectly with the creamy filling. It’s my go-to when I want something soothing but also a little special.
Serving it fresh from the oven, with the crust nice and crisp on top, is the best way to enjoy it. I usually pair it with a simple green salad to balance out the richness. Plus, leftovers are wonderful the next day — the flavors have even more time to meld and get cozy together. It’s one of those dishes that always gets everyone asking for seconds!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for more flavor and tenderness, but breasts work well too. Rotisserie chicken is a quick shortcut if you’re short on time.
Gnocchi: Fresh or frozen gnocchi both work. If you can’t find gnocchi, small pasta like mini shells or dumplings can be a good swap, though gnocchi’s softness is special here.
Heavy Cream: For a lighter option, half-and-half or whole milk can work, just know the sauce will be a bit less rich. Non-dairy creams also work if you want a dairy-free version.
Vegetables: Carrots and peas add nice color and sweetness. Feel free to use frozen mixed veggies or add mushrooms or celery for extra flavor.
Herbs: Dried thyme and rosemary give a warm, earthy touch. Fresh herbs work if you have them, but add a bit more to match their milder flavor.
How Do You Get a Thick, Creamy Sauce Without It Being Too Runny?
Making the sauce just right is key to this pot pie’s success. Here’s how I do it:
- Start by cooking the veggies in butter or olive oil to soften and bring out flavors.
- Sprinkle flour over the cooked veggies and stir well, cooking for 1-2 minutes to get rid of any raw flour taste. This forms a base called a roux that helps thicken the sauce.
- Slowly whisk in warm chicken broth bit by bit to avoid lumps. The sauce will start to thicken as it heats.
- Add cream and cook gently until the sauce is smooth and coats the back of a spoon.
- If the sauce feels too thick, add a splash more broth; if too thin, let it simmer a bit longer uncovered to reduce.
Patience is key here. Stir often and keep the heat moderate to avoid breaking the sauce or burning the flour. This slow approach creates that velvety creamy texture that makes this dish so comforting.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for cooking the chicken and vegetables evenly.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Whisk – helps mix the flour and broth smoothly to avoid lumps in the sauce.
- Large pot – ideal for boiling gnocchi until they float.
- Oven-safe baking dish – to bake the pot pie and get that golden, bubbly top.
Flavor Variations & Add-Ins
- Swap chicken for turkey leftovers for a tasty post-holiday twist.
- Add sautéed mushrooms for extra earthiness and a meaty texture.
- Stir in shredded cheddar or Parmesan cheese for a richer, sharper flavor.
- Use spinach or kale instead of peas for more greens and added nutrition.
Creamy Chicken and Gnocchi Pot Pie
Ingredients You’ll Need:
For The Chicken and Veggies:
- 1 lb boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- ½ cup frozen peas
- ½ cup corn (optional)
- 1 tsp dried thyme
- 1 tsp dried rosemary
For The Sauce:
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
For The Gnocchi and Garnish:
- 1 package (16 oz) refrigerated or frozen gnocchi
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 15-20 minutes to bake, and a few minutes to boil the gnocchi. Altogether, plan for about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Cook and Prepare the Chicken:
Preheat your oven to 375°F (190°C). Season the chicken with salt and pepper. Heat olive oil or butter in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes on each side until browned and cooked through. Remove from the pan, let cool a bit, then shred or cut into bite-sized pieces. Set aside.
2. Sauté the Vegetables:
In the same skillet, add diced onion, minced garlic, and sliced carrots. Cook until softened, about 5 minutes. Stir in dried thyme and rosemary, cooking for another minute until fragrant.
3. Make the Creamy Sauce:
Sprinkle the flour over the cooked vegetables, stirring well to coat. Cook for 2 minutes to remove the raw flour taste. Gradually whisk in chicken broth, stirring constantly until the sauce thickens slightly and becomes creamy. Then stir in the heavy cream. Add the shredded chicken, peas, and corn if using. Let simmer a few minutes, adjusting seasoning with salt and pepper to taste.
4. Cook Gnocchi and Combine:
Meanwhile, cook gnocchi in boiling water according to package directions until they float to the surface. Drain well and gently fold the gnocchi into the creamy chicken mixture.
5. Bake and Serve:
Transfer everything to a baking dish. Optionally top with extra gnocchi or shredded cheese. Bake in the preheated oven for 15-20 minutes, until the top is golden and bubbling. Garnish with chopped fresh parsley and serve warm for a comforting meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps it cook evenly and prevents extra moisture in the dish.
Can I Substitute Gnocchi with Another Pasta?
You can use small pasta shapes like mini shells or tortellini, but gnocchi’s soft texture is what makes this pot pie special. If using frozen gnocchi, cook them according to package instructions before adding.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally. You can also freeze the pot pie for up to 2 months — thaw overnight before reheating.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the filling and cook the gnocchi, then refrigerate separately. Assemble and bake right before serving to keep the gnocchi from getting soggy.
