One Pot Gnocchi Chicken Pot Pie

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One Pot Gnocchi Chicken Pot Pie: A Cozy Twist on a Classic Favorite

Comfort food is often a warm hug on a plate—and nothing captures that feeling quite like chicken pot pie. Now imagine taking that creamy, savory filling, and replacing the pie crust with tender, pillowy gnocchi—all in one pan. That’s exactly what One Pot Gnocchi Chicken Pot Pie delivers: all the comfort, none of the hassle.

This recipe is perfect for busy weeknights or lazy weekends when you crave something rich and hearty but don’t want to wash a sink full of dishes. It combines classic pot pie flavors—chicken, vegetables, and creamy sauce—with the soft, satisfying bite of gnocchi in one convenient pot.

Ingredients You Will Need

Serves 4 to 6

Protein and Base:

2 tablespoons olive oil or butter
1 pound boneless, skinless chicken breasts or thighs (cut into bite-size pieces)
Salt and pepper to taste

Vegetables:

1 small onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 cup frozen peas
Optional: 1/2 cup corn or mushrooms

Sauce:

3 tablespoons all-purpose flour
2 cups chicken broth (low sodium)
1 cup whole milk or half-and-half
1 teaspoon dried thyme or Italian seasoning
1/4 teaspoon ground black pepper
Salt to taste

Gnocchi:

1 (16 oz) package of shelf-stable or refrigerated potato gnocchi

Finishers:

1/2 cup grated Parmesan cheese (optional)
Fresh parsley or thyme for garnish

Step-by-Step Instructions

Step 1: Sauté the Chicken

In a large, deep skillet or Dutch oven, heat olive oil or butter over medium-high heat.
Season the chicken with salt and pepper, then add to the pot. Cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through.
Remove the chicken and set aside in a bowl.

Step 2: Sauté the Vegetables

In the same pot, add a little more oil or butter if needed.
Toss in diced onions, carrots, and celery. Sauté for about 5 minutes until softened.
Add garlic and cook for another minute, stirring constantly to avoid burning.

Step 3: Make the Roux

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while stirring constantly, scraping up any bits from the bottom of the pan.