If you’re anything like me, there are days when you crave comfort food but don’t have the time (or energy) to fuss with rolling out pie dough. That’s where One Pot Gnocchi Chicken Pot Pie comes to the rescue. It’s all the cozy, creamy, veggie-packed goodness of classic chicken pot pie—but instead of a crust, you’ve got pillowy gnocchi soaking up every drop of flavor. And the best part? Dinner’s on the table in under 30 minutes.
I still remember my first attempt at traditional chicken pot pie years ago—my crust looked like something the cat dragged in (and promptly ignored). With this one-pot version, though? No rolling pins, no stress—just pure comfort in a skillet.
Table of Contents
Why You’ll Love This One Pot Gnocchi Chicken Pot Pie
- Ready in under 30 minutes—perfect for busy weeknights.
- Rich, creamy filling without the hassle of a pie crust.
- Family-friendly and picky-eater approved.
- Uses simple pantry and fridge staples.
- Bonus: only one pot to clean!
What Does One Pot Gnocchi Chicken Pot Pie Taste Like?
Think of the heartwarming flavor of chicken pot pie—tender chicken, buttery vegetables, and a velvety sauce. Now imagine swapping the crust for soft, chewy gnocchi that soaks up every spoonful of creamy goodness. It’s cozy, hearty, and just the right balance of savory and fresh thanks to herbs like thyme and parsley.
It’s like your grandma’s chicken pot pie met your favorite Italian gnocchi dish—and they decided to have dinner together.
Ingredients You’ll Need for One Pot Gnocchi Chicken Pot Pie
One of the best parts about making One Pot Gnocchi Chicken Pot Pie is that it uses simple, familiar ingredients that most of us already keep in our kitchens. Nothing fancy here—just fresh veggies, a few pantry staples, and some fluffy gnocchi that turn this dish into the ultimate comfort meal. Let’s walk through what you’ll need and why each ingredient matters.
Aromatics & Vegetables
- Butter (5 tablespoons) – The base of so many cozy recipes, butter adds richness and depth. It also helps soften the vegetables and gives the sauce that classic pot pie flavor.
- Carrots (3 medium, sliced into half-moons) – Carrots bring natural sweetness and color to the dish. Plus, they hold their texture beautifully in the creamy sauce.
- Celery (3 ribs, diced) – Adds a subtle earthiness and crunch that balances out the creaminess.
- Cremini mushrooms (10 ounces, quartered) – These bring a hearty, almost meaty texture and deepen the flavor of the sauce.
- Yellow onion (1 medium, finely chopped) – A must-have for that savory base flavor.
- Garlic (4 cloves, minced) – Garlic gives the sauce warmth and a little kick of bold flavor.
- Fresh thyme (1 teaspoon leaves) – Thyme is classic in chicken pot pie and gives that nostalgic “Sunday dinner” aroma.
- Fresh parsley (¼ cup, chopped) – For brightness and a pop of freshness at the end.
The Creamy Sauce Base
- All-purpose flour (¼ cup) – This is your thickener. Without it, the sauce would feel more like soup than a hearty pot pie filling.
- Chicken stock (3 cups, homemade if possible) – Stock gives the sauce depth. If you’ve ever made my Slow Cooker Garlic Butter Chicken, you’ll know how much I love using homemade broth for an extra layer of flavor.
- Whole milk or half-and-half (1 cup) – Adds richness and creaminess that ties everything together.
- Dijon mustard (1 tablespoon) – This may sound unusual, but trust me—it gives a gentle tang that makes the sauce irresistible.
- Italian seasoning (1 ½ teaspoons) – A blend of herbs that balances all the flavors without overpowering.
- Nutmeg (¼ teaspoon, optional) – Just a pinch adds warmth and depth. It’s a little secret touch that makes the sauce taste cozy and special.
The Stars of the Dish
- Potato gnocchi (16 ounces, fresh) – Instead of pastry crust, gnocchi act as the “pillowy topper” for our pot pie. They soak up the sauce and make every bite extra satisfying.
- Cooked chicken (2 ½ cups, torn into bite-sized pieces) – Rotisserie chicken is a busy cook’s best friend, but roasted or poached chicken works just as well.
- Sweet peas (1 cup, fresh or frozen) – Adds color, texture, and that little pop of sweetness that balances the creamy sauce.
- Salt and freshly ground black pepper – The essential seasonings. Don’t be shy with the pepper; it really lifts the flavors.
- Grated Parmesan (optional, for serving) – A sprinkle of Parmesan on top adds a final savory punch.
Each ingredient has its place in making this One Pot Gnocchi Chicken Pot Pie taste just as good (if not better) than the traditional version with crust—but without the extra effort.
How to Make One Pot Gnocchi Chicken Pot Pie (Step by Step)
Cooking One Pot Gnocchi Chicken Pot Pie is much easier than you might think. Everything happens in one skillet or Dutch oven, so you won’t be juggling multiple pots and pans. Follow these step-by-step directions, and you’ll have a creamy, hearty meal on the table in less than 30 minutes.
Step 1: Start with the Base
Place a large, deep skillet or Dutch oven (about 5-quart or larger works best) over medium heat. Melt the butter until it’s bubbling and fragrant—this sets the stage for your sauce. Add the carrots, celery, onion, and a pinch of salt. Cook for about 6–8 minutes, stirring occasionally, until the vegetables are softened and lightly golden. This creates the savory backbone of your One Pot Gnocchi Chicken Pot Pie.
Step 2: Add Mushrooms and Garlic
Once your base vegetables have softened, stir in the quartered mushrooms and minced garlic. Cook for another 5 minutes, until the mushrooms release their liquid and start to brown slightly. The aroma at this point will remind you of classic pot pie filling simmering away.
Step 3: Build the Sauce Foundation
Sprinkle the flour evenly over the vegetables. Stir well to coat everything, then let it cook for 2 minutes. This step is important—it cooks off the raw flour taste and ensures your sauce will thicken properly later.
Step 4: Whisk in the Liquids
Gradually pour in the chicken stock while whisking to avoid lumps. Once the stock is incorporated, add the milk (or half-and-half). Continue stirring until the mixture smooths out into a silky sauce. Now, add Dijon mustard, Italian seasoning, and nutmeg if using. You’ll see the sauce start to take on that familiar creamy pot pie texture.
(Pro tip: If you’ve tried my Creamy Crack Chicken Gnocchi, you’ll recognize how adding a touch of cream with gnocchi transforms a simple dish into something truly comforting.)
Step 5: Cook the Gnocchi
Bring the sauce to a gentle simmer, then stir in the gnocchi. Cook uncovered for 4–5 minutes, stirring occasionally, until the gnocchi are tender and pillowy. They’ll soak up the sauce beautifully, almost like little dumplings.
Step 6: Add Chicken and Peas
Stir in the cooked chicken and sweet peas. Let everything simmer together for another 3–4 minutes. The chicken will warm through, the peas will turn bright green, and the sauce will thicken to the perfect consistency.
Step 7: Finish with Fresh Herbs
Turn off the heat and gently fold in the parsley and thyme. Taste and adjust with extra salt and pepper if needed. Fresh herbs bring a vibrant finish to this cozy dish.
Step 8: Rest and Serve
Let the skillet rest for about 5 minutes before serving. This helps the sauce set slightly so it clings to the gnocchi and chicken. Ladle into bowls, sprinkle with Parmesan if you like, and serve hot.
Tips and Tricks for Perfect One Pot Gnocchi Chicken Pot Pie
- Shortcut chicken: A rotisserie chicken makes this recipe a weeknight lifesaver.
- Don’t rush the sauce: Whisking slowly when adding stock/milk keeps it creamy.
- Make ahead magic: Chop veggies up to 2 days ahead to save time.
- Add-ins: Try corn, green beans, or even leftover turkey around the holidays.
- Reheat smart: Add a splash of broth or milk when reheating so the sauce stays silky.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Not the best recipe to freeze since gnocchi can get mushy. Better to enjoy fresh.
- Reheating: Warm gently on the stovetop with a splash of broth or milk.
FAQs
Can I use frozen gnocchi?
Yes! Just add 1–2 extra minutes to the cooking time.
What kind of chicken works best?
Rotisserie, poached, or leftover roasted chicken all shine here.
Can I make it vegetarian?
Absolutely—skip the chicken and use extra mushrooms or chickpeas for protein.
Conclusion
This One Pot Gnocchi Chicken Pot Pie is proof that comfort food doesn’t need to be complicated. With just one pot and less than 30 minutes, you’ve got a cozy, hearty meal that will warm the whole table. Next time you’re craving that nostalgic pot pie flavor but don’t want to deal with pastry, give this recipe a try—you may never look back.
And if your family loves creamy one-pot dinners, you might also enjoy my Easy Crockpot Chicken and Rice.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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The BestOne Pot Gnocchi Chicken Pot Pie – Quick Comfort Dinner
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A cozy twist on classic comfort food that combines pillowy gnocchi with creamy pot pie filling. Ready in under 30 minutes!
Ingredients
5 tablespoons unsalted butter
3 medium carrots, sliced into half-moons
3 celery ribs, diced
10 ounces cremini mushrooms, quartered
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 teaspoon fresh thyme leaves
1/4 cup fresh parsley, chopped
1/4 cup all-purpose flour or GF flour blend
3 cups chicken stock, homemade preferred
1 cup whole milk or half-and-half
1 tablespoon Dijon mustard
1 1/2 teaspoons Italian seasoning
1/4 teaspoon nutmeg (optional)
16 ounces fresh potato gnocchi
2 1/2 cups cooked chicken, torn into bite-sized pieces
1 cup sweet peas, fresh or frozen
Salt and freshly ground black pepper
Grated Parmesan for serving (optional)
Instructions
1. Melt butter in a large, deep skillet over medium heat. Add carrots, celery, onion, and 1/2 teaspoon salt. Cook until vegetables soften, 6-8 minutes.
2. Add mushrooms and garlic, cook until mushrooms release their moisture, about 5 minutes.
3. Sprinkle in flour, stir to coat vegetables. Cook 2 minutes, stirring constantly.
4. Gradually whisk in stock, then milk, stirring continuously to prevent lumps. Add Dijon, Italian seasoning, and nutmeg if using.
5. Bring to gentle simmer and add gnocchi. Cook uncovered for 4-5 minutes, stirring occasionally.
6. Stir in chicken and peas. Simmer until heated through and sauce thickens, about 3-4 minutes.
7. Fold in fresh herbs. Season to taste with salt and pepper.
8. Let rest 5 minutes before serving. Top with Parmesan if desired.
Notes
Dutch Oven: A 5-quart or larger works best.
Chicken Options: Rotisserie, poached, or roasted all work well.
Make Ahead: Prep vegetables up to 2 days in advance.
Storage: Refrigerate up to 4 days.
Reheating: Add splash of broth when warming.
Variations: Try with turkey or add different seasonal vegetables.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Keywords: chicken pot pie, gnocchi, one pot meal, comfort food, easy dinner
