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

When comfort food meets convenience, the result is pure culinary magic. Enter the One Pot Gnocchi Chicken Pot Pie — a hearty, creamy, and satisfying dish that transforms the traditional chicken pot pie into a modern, streamlined one-pot wonder. By swapping the classic crust for pillowy potato gnocchi, this recipe delivers all the nostalgic flavors of pot pie with less effort and more texture.

Perfect for weeknight dinners or cozy weekends, this recipe brings together tender chicken, vegetables, and fluffy gnocchi in a rich, savory sauce. And the best part? Minimal cleanup, thanks to everything coming together in a single pot.

Ingredients You Will Need

For the Dish:

2 tablespoons olive oil or butter
1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
Salt and pepper, to taste
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 stalks celery, diced
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried rosemary (optional)
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup milk or half-and-half
1 (16 oz) package potato gnocchi (store-bought or homemade)
1 cup frozen peas
1/2 cup frozen corn (optional)
1/4 cup grated Parmesan cheese (optional)
2 tablespoons chopped fresh parsley (for garnish)

Step-by-Step Method

Step 1: Sauté the Chicken

Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5–6 minutes, stirring occasionally, until chicken is lightly browned and mostly cooked through. Remove chicken from the pot and set aside.

Step 2: Cook the Vegetables

In the same pot, add a bit more oil if needed. Add the chopped onion, garlic, carrots, and celery. Sauté for about 4–5 minutes until the vegetables begin to soften and the onions turn translucent.

Step 3: Season and Make the Roux

Sprinkle the thyme and rosemary over the vegetables. Stir in the flour and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste. This forms a roux that will help thicken the sauce.