One Pot Gnocchi Chicken Pot Pie is a cozy, comforting dish that brings together soft, pillowy gnocchi and tender chicken in a creamy, veggie-packed sauce. It’s like a classic chicken pot pie, but with a fun twist that’s all about simplicity and ease since everything comes together in just one pot.
I love making this recipe on busy nights because it feels like a warm hug after a long day, and I only have one pot to clean up afterward. The gnocchi adds such a nice texture that’s different from the usual dumplings or crust, and the chicken and vegetables make it hearty and satisfying.
My favorite way to enjoy this dish is straight from the pot with a sprinkle of fresh parsley on top, maybe with a side salad or some crusty bread to soak up the creamy sauce. It’s a great meal to share with family or friends, and I always get asked for seconds because it’s just that good!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts or thighs. Thighs add a little more flavor and stay juicy, but breasts work great too. You can use rotisserie chicken for a quicker option.
Gnocchi: Potato gnocchi is soft and pillowy, perfect for this dish. If you can’t find gnocchi, small cooked pasta like mini shell or orecchiette can be a good substitute.
Vegetables: Carrots, peas, and onion make the pot pie classic. Feel free to swap in frozen mixed veggies or add celery for extra crunch. Fresh or frozen peas both work well.
Flour: This thickens the sauce. If you need gluten-free, use a gluten-free flour blend or cornstarch. Just mix cornstarch with cold water before adding.
Herbs: Thyme is key for that savory pot pie flavor. Rosemary or sage adds depth but can be skipped if not on hand. Fresh herbs on top brighten the dish.
How Do You Get the Gnocchi Crispy on Top Without Overcooking the Sauce?
Broiling the gnocchi adds a nice golden, crispy finish, but be careful to avoid drying out the creamy sauce underneath.
- Use an oven-safe skillet or Dutch oven.
- Once the sauce and gnocchi are combined, sprinkle cheese on top if using—this helps crispiness and adds flavor.
- Place the skillet a few inches from the broiler.
- Watch closely and broil for 3-5 minutes until the gnocchi top turns golden brown.
- Remove immediately to prevent burning or drying out.
Doing this gives a satisfying texture contrast with the soft sauce and tender gnocchi below, making the dish extra enjoyable!
Equipment You’ll Need
- Large oven-safe skillet or Dutch oven – perfect for cooking everything in one pot and going under the broiler.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Chef’s knife and cutting board – for chopping vegetables and shredding chicken.
- Measuring cups and spoons – helps keep the sauce and seasoning balanced every time.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or rotisserie chicken – great for using leftover meat and adds a different flavor.
- Add sautéed mushrooms or green beans – for extra texture and nutrients.
- Use fresh herbs like rosemary or thyme instead of dried – they give a brighter, fresher taste.
- Stir in a handful of shredded cheddar or parmesan cheese into the sauce before baking – adds creamy richness and melty goodness.
One Pot Gnocchi Chicken Pot Pie
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 cup frozen peas
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1/2 tsp dried rosemary or sage (optional)
- Salt and black pepper to taste
- 1 package (about 16 oz / 450g) potato gnocchi (store-bought or homemade)
- Fresh parsley, chopped (for garnish)
- Optional: 1/2 cup shredded cheddar or parmesan cheese for topping
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, plus a few minutes under the broiler to get the gnocchi golden and crispy on top. So, all together, you’ll spend about 30-35 minutes from start to finish — quick and easy for a comforting meal.
Step-by-Step Instructions:
1. Sauté Aromatics and Veggies:
Heat olive oil or butter in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Stir in minced garlic and cook for about 30 seconds until fragrant. Add the sliced carrots and cook another 3-4 minutes until they start to soften.
2. Make the Sauce:
Sprinkle flour evenly over the vegetables and stir well to coat. Cook for 1-2 minutes to get rid of raw flour taste. Slowly pour in chicken broth while stirring to keep it smooth. Add milk and cook until the sauce thickens, stirring often. Season with thyme, rosemary or sage if using, plus salt and pepper.
3. Add Chicken, Peas, and Gnocchi:
Stir in shredded chicken and frozen peas. Mix everything well. Then gently fold in the potato gnocchi, spreading it evenly through the creamy mixture.
4. Brown the Gnocchi:
Preheat the oven broiler. If you like, sprinkle shredded cheese on top of the gnocchi. Place the skillet under the broiler for 3-5 minutes until the gnocchi turns golden brown and slightly crispy. Keep an eye so it doesn’t burn!
5. Finish and Serve:
Remove from oven and sprinkle chopped fresh parsley on top. Serve hot right from the pot and enjoy your cozy, creamy one pot meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before shredding and adding to the pot. Thaw overnight in the fridge or use the defrost setting on your microwave to speed things up.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the dish up to the broiling step, then cover and refrigerate. When ready to serve, broil as directed to crisp the top and heat through.
How Should I Store Leftovers?
Store 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.
What Ingredients Can I Substitute?
If you don’t have gnocchi, small pasta like shells or orzo work well. For herbs, fresh thyme or rosemary are perfect substitutes for dried, just use a little more to bring out the flavors.
