One Pot Gnocchi Chicken Pot Pie

You want comfort, speed, and a little flex? This is it. We’re taking the soul of chicken pot pie and smashing it into a creamy, one-pot gnocchi situation that’s weeknight-fast and weekend-worthy.

No crust, no drama—just pillowy gnocchi soaking up a velvety sauce with juicy chicken and tender veggies. It’s the dinner that makes people think you tried way harder than you did. Spoiler: you won’t even break a sweat.

What Makes This Recipe Awesome

• One pot, zero fuss: Less cleanup, more cozy.Everything cooks in one pan—yes, even the gnocchi.
• Pot-pie vibes without the crust: All the creamy, savory glory—none of the pie-shell gymnastics.
• Speed plus flavor: Start-to-finish in about 30 minutes, with layers of flavor that taste like you slow-cooked it all day.
• Ultra-adaptable: Swap veggies, use rotisserie chicken, or make it dairy-light. Your kitchen, your rules.
• Comfort food that reheats well: Thickens slightly in the fridge and tastes even better the next day. That counts as meal prep, IMO.

What You’ll Need (Ingredients)

• 2 tablespoons unsalted butter (or olive oil)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (or breast if preferred)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1/2 teaspoon dried sage (optional but lovely)
• 1/4 teaspoon paprika
• 2 tablespoons all-purpose flour
• 3 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 cup frozen corn (optional but recommended)
• 1 pound shelf-stable or refrigerated potato gnocchi
• 1/2 cup heavy cream (or half-and-half for lighter)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice (brightens everything)
• Grated Parmesan for serving (optional but delish)

Let’s Get Cooking – Instructions

1. Heat the pot: Set a large Dutch oven or deep skillet over medium heat.Add butter and olive oil until shimmering.
2. Sauté the aromatics: Add onion, carrots, and celery. Cook 5–6 minutes, stirring, until softened and lightly golden around the edges. Add garlic and cook 30 seconds until fragrant.
3. Season and brown the chicken: Add chicken, salt, pepper, thyme, sage, and paprika.Cook 4–5 minutes, stirring occasionally, until the chicken loses its pink on the outside. It doesn’t need to be fully cooked yet.
4. Build the roux: Sprinkle flour over the mixture. Stir for 1 minute to coat and cook off raw flour taste.It’ll look a little pasty—perfect.
5. Deglaze and simmer: Pour in chicken broth gradually, scraping up any browned bits. Bring to a lively simmer.
6. Add the gnocchi: Stir in gnocchi, peas, and corn. Reduce heat to medium-low.Simmer 5–7 minutes, stirring occasionally, until gnocchi are tender and the sauce thickens.
7. Creamy finish: Stir in heavy cream. Simmer 2 minutes more. If it’s too thick, splash in more broth; too thin, simmer another minute.
8. Brighten and balance: Turn off heat.Add parsley and lemon juice. Taste and adjust salt and pepper. If you want extra richness, fold in a handful of Parmesan.
9. Serve like a pro: Ladle into bowls.Top with more parsley and a crack of black pepper. Accept compliments.

Storage Instructions

• Fridge: Cool completely, then store in an airtight container for up to 3–4 days. It will thicken; loosen with broth or a splash of milk when reheating.
• Freezer: Freeze up to 2 months.For best texture, freeze before adding cream, then add cream when reheating. If already creamy, it still works—just reheat gently.
• Reheating: Stovetop on low with a splash of liquid, stirring occasionally. Microwave in 60–90 second bursts, stirring between.Don’t boil; it can split.

Health Benefits

• Protein-packed: Chicken brings high-quality protein to support muscle and satiety, making this comfort food more than just a carb-fest.
• Veggie power: Onion, carrots, celery, peas, and corn deliver fiber, vitamins A and C, potassium, and antioxidants.
• Smart carbs: Potato gnocchi offers fast fuel; paired with protein and cream, it’s more balanced and satisfying.
• Control the creaminess: Use half-and-half or evaporated milk to reduce saturated fat while keeping that silky mouthfeel.
• Sodium-savvy: Low-sodium broth and seasoning to taste helps keep salt reasonable without sacrificing flavor.

Pitfalls to Watch Out For

• Overcooking gnocchi: They cook fast. If you simmer too long, they get mushy. Start checking at 5 minutes.
• Skipping the flour step: No roux, no body.Without that minute of cooking the flour, your sauce won’t thicken properly.
• Boiling after adding cream: High heat can cause splitting. Keep it to a gentle simmer or lower.
• Not seasoning in layers: Salt the chicken and veggies as you go. Seasoning only at the end = flat flavor.
• Too crowded pan: If your pan is tiny, the chicken steams instead of browns.Use a wide pot for best flavor.

Recipe Variations

• Rotisserie remix: Swap in 3 cups shredded rotisserie chicken. Add it with the gnocchi to avoid overcooking.
• Mushroom umami: Add 8 ounces sliced cremini with the aromatics. Boosts savoriness and meaty texture.
• Dairy-light: Use 2/3 cup half-and-half or 3/4 cup evaporated milk instead of heavy cream.Still lush, a bit lighter.
• Herb-forward: Stir in fresh tarragon or dill at the end for a bistro vibe. A little goes a long way.
• Gluten-free: Use gluten-free gnocchi and 1:1 gluten-free flour for the roux. Check broth labels for hidden gluten.
• Extra greens: Fold in 2 cups baby spinach or chopped kale in the last minute until just wilted.Health halo: activated.
• Bacon boost: Crisp 3 slices bacon first, remove, and use the fat to sauté veggies. Crumble bacon on top. Not sorry.
• Spicy comfort: Add a pinch of red pepper flakes with the garlic.Warmth without turning it into buffalo chicken soup.

FAQ

Can I make this ahead?

Yes. Cook as directed, cool, and refrigerate up to 3 days. Reheat gently with a splash of broth or milk to loosen.

For best texture, add the cream fresh when reheating if you plan ahead.

Do I have to use chicken thighs?

Nope. Breasts work fine—just avoid overcooking. Thighs are more forgiving and stay juicy, but you do you.

Can I use cauliflower gnocchi?

You can, but results vary.

If using frozen cauli gnocchi, brown it first in a separate pan to avoid gumminess, then fold in during the last 3 minutes.

What if I don’t have flour?

Use 1 tablespoon cornstarch whisked with 2 tablespoons cold broth to make a slurry. Add after the gnocchi are tender, simmer 1–2 minutes to thicken.

How do I keep leftovers from getting too thick?

Stir in broth or milk while reheating until it returns to a creamy, spoonable consistency. Add a squeeze of lemon to reawaken flavors if it’s been in the fridge a couple days.

Can I add a crust on top?

FYI, yes.

Transfer the mixture to a baking dish, top with puff pastry, and bake at 400°F until golden, 18–22 minutes. It’s extra, but impressive.

Wrapping Up

You’re 30 minutes away from a bowl that tastes like a hug and cleans up like a pro. One Pot Gnocchi Chicken Pot Pie delivers classic comfort with modern efficiency—no oven, no crust, no excuses.

Keep the ingredients on standby, and when your day goes sideways, this is your back-pocket win. Seconds are guaranteed; leftovers are optional.