One Pot Gnocchi Chicken Pot Pie Recipe – Easy Comfort Food Dinner

Introduction

The sizzle of golden gnocchi hitting a hot skillet, the aroma of thyme and buttery chicken floating through the kitchen—this is what cozy tastes like. The first time I tried making a one pot gnocchi chicken pot pie, it was honestly the result of a wild craving and a lack of patience for fussy pie crusts. You know those nights when you want something hearty, but you just can’t be bothered to dirty every dish in your kitchen? That’s how this recipe was born.

I grew up eating classic chicken pot pie—creamy, bubbling filling tucked under flaky pastry, always a favorite at family gatherings. But as life got busier (and let’s face it, I got a little lazier), I started looking for shortcuts that didn’t skimp on flavor or comfort. Enter: the one pot gnocchi chicken pot pie. With fluffy potato gnocchi standing in for the crust, you get all the creaminess and savory goodness of the original, but in a fraction of the time and with way fewer dishes. It’s a win-win!

This recipe is not only a lifesaver on hectic weeknights, but it’s also a major crowd-pleaser. My kids ask for seconds, my husband sneaks leftovers for lunch, and even my picky neighbor raved about it. I’ve tested this countless times, tweaking the veggies, swapping in rotisserie chicken for convenience, and playing with different herbs. It’s become a go-to for potlucks, casual dinners, and anytime I need a little edible hug. If you love comfort food but crave simplicity, this one pot gnocchi chicken pot pie is about to be your new favorite. Trust me, once you try it, you’ll never look at pot pie the same way again!

Why You’ll Love This Recipe

After countless cozy dinners and a little bit of friendly feedback from my taste-testing crew, I’m confident that this one pot gnocchi chicken pot pie is about to earn a permanent spot in your comfort food rotation. Here’s what makes it the ultimate easy dinner:

• Quick & Easy: Everything cooks in one pot in under 40 minutes (less cleanup, more time to relax!).
• Simple Ingredients: No need for fancy grocery lists—most of the ingredients are pantry staples or things you probably already have lurking in your fridge.
• Perfect for Any Occasion: Whether it’s a chilly weeknight, a lazy Sunday supper, or a family get-together, this dish always fits the bill.
• Ultimate Crowd-Pleaser: Kids, adults, picky eaters—everyone loves the creamy, savory filling and those little pillowy gnocchi bites.
• Comfort Food Redefined: You get all the flavors of classic pot pie (think creamy chicken, tender veggies, herby goodness), but with a fun twist—no pastry rolling required!

What really sets this recipe apart? The gnocchi! Instead of fussing with pie dough, you get a fluffy, slightly chewy topping that soaks up all that creamy sauce. I’ve tried other shortcuts like biscuit or puff pastry toppings, but gnocchi just hits different—it’s both comforting and playful. Plus, it’s a great way to sneak extra veggies into the mix (nobody’s ever complained about more carrots or peas when they’re swimming in a dreamy sauce).

And let’s not forget the emotional side—this is the kind of meal that makes you want to curl up on the couch with a big bowl, maybe even go back for seconds. It’s the dish I pull out when friends drop by unexpectedly, or when I need to lift everyone’s spirits after a rough week. Even if you’re new to cooking, this recipe is forgiving and flexible. You’ll feel like a kitchen rockstar, and everyone will be begging for your “secret” recipe.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a comforting texture—without the fuss or a trip to a specialty store. Here’s what you’ll need for your one pot gnocchi chicken pot pie:

• Olive oil or unsalted butter (for sautéing—adds a rich base flavor)
• Boneless, skinless chicken breasts or thighs, diced (about 1.5 lbs/680g; thighs are juicier, but breasts work great too)
• Yellow onion, finely chopped (1 medium; sweet or white onion also works)
• Carrots, peeled and diced (2 medium; adds color and sweetness)
• Celery stalks, diced (2; for classic pot pie flavor)
• Garlic cloves, minced (2-3; adjust to taste)
• Frozen peas (1 cup/150g; no need to thaw)
• Potato gnocchi (16 oz/450g shelf-stable or fresh; I like DeLallo or Trader Joe’s, but any brand is fine)
• Chicken broth (2 cups/480ml; low sodium preferred so you can control the saltiness)
• Heavy cream or half-and-half (1 cup/240ml; for creamy texture—use milk for a lighter version)
• All-purpose flour (2 tbsp/16g; helps thicken the sauce)
• Fresh thyme leaves (1 tbsp, or 1 tsp dried; rosemary or sage work as tasty subs)
• Salt and black pepper (to taste)
• Parmesan cheese, grated (optional, for topping; about 1/4 cup/25g adds a savory finish)

Ingredient tips:

• If you’re short on time, swap in rotisserie chicken (just add it after sautéing the veggies).
• For more veggie power, toss in a handful of baby spinach or frozen corn with the peas.
• For a gluten-free version, look for gluten-free gnocchi (Cauliflower gnocchi is also a fun twist!).
• Use plant-based cream and vegan butter to make this dairy-free.

Most of these ingredients are pantry or freezer staples, so you can whip up this one pot gnocchi chicken pot pie even on a whim. If you do need to substitute, don’t stress—this recipe is super flexible. I’ve swapped in mushrooms for celery, used leftover turkey instead of chicken, and even thrown in diced sweet potatoes for a fall-inspired spin. It’s all about what you have and what you love!

Equipment Needed

You don’t need any fancy gadgets to pull off this one pot wonder—just a few basics and maybe a little bit of muscle for stirring. Here’s what I recommend:

• Large, deep skillet or Dutch oven (12-inch/30cm minimum; nonstick or enameled cast iron is ideal for easy cleanup)
• Wooden spoon or heatproof spatula (for stirring the sauce and gnocchi)
• Sharp chef’s knife and cutting board (for chopping veggies and chicken)
• Measuring cups and spoons (for accuracy—though honestly, I eyeball the thyme sometimes!)
• Box grater (if you’re grating fresh Parmesan—pre-shredded is fine too)

If you don’t own a Dutch oven, a large nonstick sauté pan with a lid works perfectly. I’ve even made this in a deep, oven-safe skillet. For budget-friendly options, check out discount stores or even thrift shops for sturdy pans. Just make sure your pot is big enough to handle all the goodness without overflowing. And if you’re using stainless steel, keep an eye on the heat to avoid sticking (a little extra butter helps too!).

Quick tip: If you’re using any cast iron that’s not enameled, avoid letting acidic ingredients (like tomatoes, if you add them) sit too long. And don’t forget—give your tools a good wash right after, especially if you’re using anything with cream or cheese. Keeps everything nice for next time!

Preparation Method

1. Prep the Ingredients: Dice 1.5 lbs (680g) boneless, skinless chicken into bite-size pieces. Finely chop 1 medium onion, 2 carrots, and 2 celery stalks. Mince 2-3 garlic cloves. Measure out 1 cup (150g) frozen peas and 16 oz (450g) gnocchi. Grate 1/4 cup (25g) Parmesan if using.
2. Brown the Chicken: Heat 2 tbsp olive oil or butter in a large skillet or Dutch oven over medium-high. Add chicken and season with salt and pepper. Sauté 5-6 minutes until golden and just cooked through. Transfer to a plate; cover loosely with foil to keep warm. (Don’t overcook—juicy chicken is key!)
3. Sauté Veggies: In the same pot, add another drizzle of oil if needed. Add onion, carrots, and celery with a pinch of salt. Cook for 5-6 minutes, stirring often, until softened and beginning to caramelize. Add garlic and cook 1 minute until fragrant. (If things start sticking, splash in a bit of broth to deglaze.)
4. Make the Sauce: Sprinkle 2 tbsp (16g) flour over the veggies. Stir constantly for 1-2 minutes until the flour looks absorbed—don’t let it brown! Slowly pour in 2 cups (480ml) chicken broth, stirring to avoid lumps. Bring to a simmer; cook 2-3 minutes to thicken slightly. Stir in 1 cup (240ml) heavy cream or half-and-half and 1 tbsp fresh thyme (or 1 tsp dried).
5. Add Gnocchi & Chicken: Stir in the gnocchi and cooked chicken (plus any juices from the plate). Simmer uncovered 7-8 minutes, stirring occasionally, until gnocchi are tender and floating and sauce is creamy. (If the sauce looks too thick, add a splash more broth or cream. Too thin? Let it bubble a bit longer.)
6. Finish & Serve: Stir in 1 cup (150g) frozen peas. Taste and adjust salt, pepper, and herbs as needed. Remove from heat. Sprinkle with Parmesan, if using. Let sit 2-3 minutes for the sauce to thicken and flavors to meld.
7. Garnish & Enjoy: Serve hot, straight from the pot, garnished with extra thyme or parsley if you like. The sauce should be creamy, not soupy, and the gnocchi tender with just a bit of chew. (I always sneak a spoonful before serving—just to be sure, of course!)

Troubleshooting: If your sauce separates, whisk in a little extra cream or a pat of butter. If gnocchi stick together, give everything a good stir halfway through simmering. And if you want a crispy top, pop the skillet under the broiler for 2-3 minutes (oven-safe pots only!).

Efficiency tip: Chop veggies and chicken while the oil heats to save time. And always have your broth and cream measured and ready to go—things move fast once you start!

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks that make this one pot gnocchi chicken pot pie even better—because sometimes the little things make all the difference.

• Don’t Overcrowd the Pan: When browning chicken, work in batches if needed. Crowding creates steam and you’ll miss out on that golden sear (which means less flavor!).
• Use Room Temperature Ingredients: If possible, let your chicken and cream sit out for 10-15 minutes before cooking. Cold ingredients can make your sauce seize or cook unevenly.
• Simmer Slowly: Rushing the gnocchi will make them mushy. Keep the heat to medium and stir gently—the gnocchi should stay pillowy, not fall apart.
• Keep an Eye on Consistency: If your sauce is too thick before the gnocchi are done, add a splash of broth. Too thin? Let it bubble uncovered for a few extra minutes.
• Season in Layers: Don’t wait until the end to add salt and pepper. Season the chicken, then the veggies, and taste the sauce before serving—it really boosts the flavor.
• Trouble with sticking? A nonstick or enameled skillet is your best friend. If using stainless steel, keep things moving and add a little extra fat if needed.

I once made this with frozen gnocchi and, let me tell you, it cooked a bit faster and soaked up more liquid than the shelf-stable kind. Just pay attention—taste a piece before serving for perfect doneness. If you want to multitask, prep a simple salad while the gnocchi cook—you’ll have a full meal in no time!

Consistency is all about practice. If your first batch is a little too thick or thin, don’t sweat it. Making little adjustments is part of the fun—and honestly, this recipe is so forgiving, you’ll nail it in no time.

Variations & Adaptations

The best part about this one pot gnocchi chicken pot pie is how easily you can tweak it to fit your cravings, dietary needs, or whatever’s left in the fridge. Here are some of my favorite ways to switch things up:

• Gluten-Free: Use gluten-free gnocchi (most grocery stores carry them now) and swap flour for a gluten-free blend or even cornstarch. The texture stays dreamy!
• Vegetarian: Skip the chicken and add a can of drained chickpeas or white beans, plus extra veggies like mushrooms, zucchini, or baby spinach. Use veggie broth instead of chicken.
• Dairy-Free: Go for plant-based cream and vegan butter. Oatly, Silk, and Califia make great options. Nutritional yeast can sub for Parmesan if you want that cheesy vibe.
• Seasonal Swaps: Toss in diced butternut squash or sweet potato in the fall, or fresh asparagus and peas in the spring. Even a handful of cherry tomatoes in summer is fun!
• Herb Lovers: Add fresh parsley, tarragon, or chives for a fresh twist. Lemon zest at the end brightens things up, too.
• For the Spice Fans: A pinch of crushed red pepper or a splash of hot sauce goes a long way.

One time, I used leftover turkey after Thanksgiving, and it was a total hit (no one even noticed the swap!). The point is, don’t be afraid to play—this recipe is here to make your life easier, not harder. Mix and match until it’s just right for you.

Serving & Storage Suggestions

This one pot gnocchi chicken pot pie shines brightest when served piping hot, right out of the skillet. I love to garnish it with a little extra fresh thyme or parsley for color and that fresh-from-the-garden vibe. For a cozy dinner, pair it with a crisp green salad or some roasted veggies. A crusty hunk of bread is never a bad idea to soak up any extra sauce, either.

If you have leftovers (rare at my house, but it happens!), let the pot pie cool, then transfer it to an airtight container. It’ll keep in the fridge for up to 3 days. The gnocchi do soak up a bit more of the sauce as it sits, so when reheating, add a splash of milk or broth to revive the creaminess. Reheat gently on the stovetop or in the microwave, stirring halfway through.

For longer storage, portion cooled pot pie into freezer-safe containers. It freezes well for up to 2 months. Thaw overnight in the fridge before reheating. I find the flavors get even cozier after a day or two—the herbs meld and the sauce somehow feels even more comforting. It’s like a warm hug, even as leftovers!

Nutritional Information & Benefits

Each hearty serving of this one pot gnocchi chicken pot pie (about 1/6th of the recipe) offers roughly:

• Calories: 420
• Protein: 26g
• Carbohydrates: 44g
• Fat: 16g
• Fiber: 4g

Chicken brings lean protein, while veggies add fiber, vitamins, and antioxidants. Using gnocchi instead of pie crust means you still get that comforting starch, but with less fat than a buttery pastry. For a lighter version, use milk or half-and-half instead of full cream, and go easy on the cheese.

This recipe is naturally nut-free and can be adapted to be gluten-free or dairy-free. Allergens to note: wheat (in gnocchi/flour) and dairy (cream, butter, cheese). For me, it’s just the right balance of comfort and nutrition—satisfying but not over-the-top heavy, especially with all those hidden veggies. Food that feels good and tastes great? That’s my happy place.

Conclusion

So, why should you make this one pot gnocchi chicken pot pie? Because when you’re craving comfort, but you want to keep things easy (and delicious), this dish just gets it right every single time. It’s creamy, hearty, and absolutely packed with flavor—without the stress or mess of traditional pot pie.

I love this recipe because it’s endlessly adaptable, always crowd-pleasing, and, honestly, it makes me feel like a dinner hero—even on the busiest nights. Go ahead, make it your own: try a new veggie, play with the herbs, or swap in your favorite protein. The only rule is to enjoy every warm, cozy bite.

If you give it a try, drop a comment below or share your own twist! I’d love to hear how you made it your own. Don’t forget to pin or share this recipe with your friends—because, let’s face it, everyone could use a little more comfort food in their life. Happy cooking!

Frequently Asked Questions

Can I use store-bought rotisserie chicken instead of cooking the chicken from scratch?

Absolutely! Just shred about 2 cups of cooked rotisserie chicken and add it after sautéing the veggies. It saves even more time and tastes great.

What kind of gnocchi should I use—shelf-stable, refrigerated, or frozen?

All three work well. Shelf-stable is my go-to for convenience, but refrigerated or frozen gnocchi cook a bit faster and can soak up more sauce. Just check doneness—they should be tender but not mushy.

How can I make this recipe gluten-free?

Simply use your favorite gluten-free gnocchi and replace the all-purpose flour with gluten-free flour or cornstarch. The rest of the recipe stays the same!

Can I freeze leftovers?

Yes! Let the pot pie cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth or milk to bring back the creamy texture.

Will the gnocchi get mushy if I reheat the pot pie?

The gnocchi can soften a bit after sitting, but reheating with a splash of broth or cream helps restore the texture. I usually reheat gently on the stovetop or in the microwave, stirring halfway through for even warmth.

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