One Pot Gnocchi Chicken Pot Pie is a cozy and comforting dish that brings together fluffy gnocchi, tender chicken, and a creamy, veggie-packed sauce—all cooked in one pot for an easy cleanup. The soft gnocchi soak up the rich flavors, making every bite warm and satisfying, just like a classic pot pie but with a fun twist.
I love making this dish on busy weeknights because it feels like a special dinner but comes together so quickly. The best part is that everything cooks in the same pot, so there’s no mess and less stress. I usually toss in some frozen peas and carrots to add a bit of color and sweetness, and the sauce gets so velvety that it makes you want to keep coming back for more.
When I serve this meal, I like to sprinkle a little fresh parsley on top for a pop of brightness, and sometimes I add a side of crusty bread to scoop up every last bit of the creamy sauce. It’s one of those dishes that feels like a big, warm hug on a plate, perfect for sharing with family or friends around the table.
Key Ingredients & Substitutions
Potato Gnocchi: These soft dumplings soak up all the sauce nicely. If you can’t find them fresh, frozen gnocchi works well too. For a gluten-free option, look for gnocchi made with alternative flours.
Chicken: Rotisserie chicken is a favorite for its ease and flavor. You can also use leftover cooked chicken or even cooked turkey.
Veggies: Onion, carrot, and peas add sweetness and texture. You can swap peas for green beans or add corn for a different twist.
Flour: It helps thicken the sauce. Use all-purpose flour, or for gluten-free, try a mix of cornstarch or gluten-free flour blends.
Chicken Broth & Milk: These create that creamy base. Use low-sodium broth if you want less salt, and any milk you prefer—even plant-based milks like oat milk can work if unsweetened.
How Do You Make Sure Gnocchi Cooks Perfectly in the Sauce?
Cooking gnocchi directly in the sauce can be tricky since it can stick or get mushy. Here’s how to get it just right:
- After adding gnocchi to the simmering sauce, cover the pot to keep in the steam. This helps cook the gnocchi evenly.
- Stir occasionally to prevent sticking, but gently so you don’t break the gnocchi.
- Cook just until gnocchi float or become tender—usually 5 to 7 minutes.
- If you want a bit of crisp on the bottom, uncover and raise the heat for a minute or two, but watch closely to avoid burning.
- Don’t overcook—gnocchi should be soft but hold their shape well.
Equipment You’ll Need
- Large deep skillet or heavy pot – perfect for cooking everything in one place and easy to stir.
- Wooden spoon or heatproof spatula – lets you mix gently without breaking the gnocchi.
- Measuring cups and spoons – to get the broth, milk, and spices just right.
- Knife and cutting board – for chopping your veggies and chicken.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or ham for a smoky, salty touch that pairs well with the creamy sauce.
- Add mushrooms for earthiness and extra texture; I like them sautéed first for deeper flavor.
- Use kale or spinach instead of peas for a boost of green and nutrients.
- Stir in a bit of shredded cheese like Parmesan or cheddar at the end for extra richness.
One Pot Gnocchi Chicken Pot Pie
Ingredients You’ll Need:
- 1 lb (450g) potato gnocchi
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious meal takes about 10 minutes of preparation and 15 minutes of cooking time. So, you can have a warm, comforting dinner ready in about 25 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil or butter in a large deep skillet or pot over medium heat. Add the diced onion and carrots and cook for about 5 minutes, until they become soft. Next, stir in the minced garlic and cook for another minute until you smell that lovely garlic aroma.
2. Make the Creamy Base:
Sprinkle the flour over the veggies and stir it around constantly for 1-2 minutes to get rid of the flour’s raw taste. Then, slowly whisk in the chicken broth and milk, mixing until the sauce looks smooth and starts to thicken. Add the dried thyme, rosemary, salt, and pepper, stirring everything together.
3. Cook the Gnocchi and Assemble:
Put in the shredded cooked chicken, frozen peas, and uncooked gnocchi. Stir to cover everything with the creamy sauce. Cover the pot and let it simmer on low heat for 5-7 minutes, stirring now and then, until the gnocchi are tender and cooked through. If you like, you can turn the heat up a bit and cook uncovered for a couple of minutes so the gnocchi get a little golden and crispy on the bottom. Taste and add more seasoning if you need it. When ready, sprinkle chopped fresh parsley on top and serve warm.
Can I Use Frozen Gnocchi in This Recipe?
Yes, frozen gnocchi works perfectly! Just add it directly to the pot as the recipe says—no need to thaw. It might take a minute or two longer to cook through.
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use cooked turkey, sausage, or even tofu for a vegetarian twist. Just make sure it’s cooked and shredded or chopped before adding.
How Can 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 smooth.
Can I Make This Recipe Dairy-Free?
Yes! Swap the milk for unsweetened almond, oat, or soy milk, and use a dairy-free butter or oil. The dish will still be creamy and delicious.
