This one-pot gnocchi chicken pot pie is cozy, simple, and comes together in about 30 minutes—perfect for weeknights when you want comfort without fuss. It takes the familiar, creamy flavors of chicken pot pie and swaps in pillowy gnocchi so you get instant comfort in every bite. If you like classic comfort meals such as Grandma’s chicken soup, this is the kind of dish that becomes an easy family favorite.
Why you’ll love this dish
This recipe combines the creamy, herb-forward sauce of chicken pot pie with soft gnocchi for a quicker, lighter spin on a classic. It’s a one-pan meal, so fewer dishes and faster cleanup—ideal for busy nights or when you want something that feels special but is effortless.
“Family-approved comfort—so creamy and easy that even picky eaters ask for seconds.” — a quick review from a weeknight tester
Reasons to try it:
- Quick: Start-to-plate in roughly 25–35 minutes.
- Kid-friendly texture: gnocchi is soft and familiar to children.
- Budget-friendly: uses pantry staples and frozen peas for ease.
- Flexible: swap proteins, vegetables, or dairy to suit diets.
How this recipe comes together
This dish follows a straightforward sauté-then-simmer method. First you brown diced chicken to lock in flavor and set it aside. Next, you soften aromatics and vegetables in the same pot to pick up browned bits, then add broth and cream to create a velvety sauce. Gnocchi finishes in the simmering liquid (it cooks quickly and will float when done). Return the chicken and finish with a parsley garnish. The whole process is forgiving: keep the heat low once gnocchi is in, and adjust thickness with a cornstarch slurry if you prefer a saucier versus stew-like finish.
What you’ll need
- 1 pound boneless, skinless chicken breasts, diced (substitute thighs for more richness)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced (or frozen mixed vegetables)
- 1 cup celery, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 cups chicken broth (use low-sodium if preferred)
- 1 cup heavy cream (or use half-and-half for a lighter version)
- 1 pound gnocchi (fresh or packaged) — fresh cooks fastest; frozen sometimes takes 1–2 minutes longer
- 1 tablespoon cornstarch (optional, mixed with water as a slurry for thickening)
- Fresh parsley, for garnish (optional)
Ingredient notes:
- For gluten-free: use gluten-free gnocchi and cornstarch instead of flour-based thickeners.
- Make it dairy-free: swap cream for canned coconut milk (full-fat) and adjust seasoning.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot or deep skillet over medium heat.
- Add diced chicken and cook, stirring occasionally, until browned all over (about 5–7 minutes). Remove chicken and set aside.
- In the same pot, add chopped onion, minced garlic, carrots, and celery. Sauté 4–5 minutes until vegetables soften and onions turn translucent. Scrape up any browned bits from the bottom.
- Stir in thyme, dried parsley, salt, and pepper. Mix well.
- Pour in 2 cups chicken broth and 1 cup heavy cream. Stir to combine and bring the mixture to a gentle boil.
- Add the gnocchi to the pot. Reduce heat to a simmer and cook 3–5 minutes, until the gnocchi float to the top and are tender.
- If you want a thicker sauce, mix 1 tablespoon cornstarch with 1–2 tablespoons cold water to make a slurry; stir into the simmering pot and cook another 2–3 minutes until thickened.
- Return the cooked chicken to the pot along with the frozen peas; stir to heat through (about 1–2 minutes). Taste and adjust seasoning.
- Remove from heat and serve immediately, garnished with chopped fresh parsley if desired.
Best ways to enjoy it
This dish is hearty on its own but pairs wonderfully with bright or crunchy sides to cut through the creaminess:
- A simple arugula salad with lemon vinaigrette for brightness.
- Garlic bread or warm crusty rolls to mop up the sauce.
- For a heartier spread, serve alongside a crisp sandwich—try a homemade version of a crispy chicken sandwich copycat recipe for a fun family-style pairing.
- Top with a sprinkle of grated Parmesan or a dash of smoked paprika for extra depth.
Storage and reheating tips
- Refrigerator: Cool to room temperature, store airtight up to 3–4 days.
- Freezing: Portion into freezer-safe containers and freeze up to 2–3 months. Thaw overnight in the fridge before reheating. Note: gnocchi texture can change slightly after freezing; still tasty but a touch softer.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Microwave reheating is fine—use medium power and stir halfway through to ensure even heating.
- Safety: Reheat leftovers to an internal temperature of 165°F (74°C). Discard if left at room temperature longer than 2 hours.
Helpful cooking tips
- Brown the chicken well: browning adds flavor through the Maillard reaction; don’t rush this step.
- Use the same pot: cooking vegetables in the chicken’s fond (brown bits) boosts the sauce flavor.
- Fresh vs. packaged gnocchi: fresh gnocchi cooks faster and is pillowy; packaged/warehouse gnocchi is convenient and still excellent—just watch cooking time.
- Adjust thickness gradually: start without cornstarch and add a slurry only if the sauce is too thin. Mix cornstarch with cold water before adding to prevent lumps.
- Don’t overcook gnocchi: once they float, test one—overcooked gnocchi become gummy.
- Make it ahead: prepare through step 6 (before adding gnocchi), cool, refrigerate. When ready, reheat, add gnocchi, and finish.
Recipe variations
- Vegetarian: Replace chicken with cubed tofu or seared mushrooms; use vegetable broth.
- Turkey pot pie version: Swap chicken for leftover roast turkey.
- Cheesy twist: Stir in 1 cup shredded cheddar or Gruyère at the end for extra comfort.
- Crusted finish: Transfer to a baking dish, top with puff pastry or biscuit dough, and bake at 400°F (200°C) 12–15 minutes until golden for a true pot-pie top.
- Lighter: Use half-and-half instead of heavy cream and increase broth to balance.
Common questions
Q: How long does this take from start to finish?
A: Active time is about 25–35 minutes. Browning the chicken and simmering the gnocchi are the longest parts.
Q: Can I use frozen chicken?
A: You can, but thawing first yields better texture and even cooking. If using frozen, cook longer and ensure pieces reach 165°F (74°C).
Q: Will the gnocchi get soggy if I reheat leftovers?
A: Gnocchi can soften with time and reheating. To minimize sogginess, store the sauce and gnocchi together but reheat gently and add a splash of liquid if it seems dry.
Q: Can I make this dairy-free?
A: Yes—use full-fat coconut milk or a plant-based cream alternative and verify gnocchi ingredients for dairy. Adjust seasonings since coconut adds a subtle flavor.
Q: What can I use instead of cornstarch?
A: A roux (equal parts butter and flour cooked briefly) works well, or use arrowroot powder in a similar slurry ratio for a glossy finish.
If you have any dietary needs or want help converting quantities for a crowd, tell me how many people you’re serving and I’ll scale the recipe and suggest precise timing.
One-Pot Gnocchi Chicken Pot Pie
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, diced Substitute thighs for more richness.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced Or frozen mixed vegetables.
- 1 cup celery, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley Or 1 tablespoon fresh.
- ½ teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- 2 cups chicken broth Use low-sodium if preferred.
- 1 cup heavy cream Or use half-and-half for a lighter version.
- 1 lb gnocchi Fresh cooks fastest; frozen sometimes takes 1–2 minutes longer.
- 1 tablespoon cornstarch Optional, mixed with water as a slurry for thickening.
- Fresh parsley for garnish Optional.
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot or deep skillet over medium heat.
- Add diced chicken and cook, stirring occasionally, until browned all over (about 5–7 minutes). Remove chicken and set aside.
- In the same pot, add chopped onion, minced garlic, carrots, and celery. Sauté 4–5 minutes until vegetables soften and onions turn translucent. Scrape up any browned bits from the bottom.
- Stir in thyme, dried parsley, salt, and pepper. Mix well.
Cooking
- Pour in 2 cups chicken broth and 1 cup heavy cream. Stir to combine and bring the mixture to a gentle boil.
- Add the gnocchi to the pot. Reduce heat to a simmer and cook 3–5 minutes, until the gnocchi float to the top and are tender.
- If you want a thicker sauce, mix 1 tablespoon cornstarch with 1–2 tablespoons cold water to make a slurry; stir into the simmering pot and cook another 2–3 minutes until thickened.
- Return the cooked chicken to the pot along with the frozen peas; stir to heat through (about 1–2 minutes). Taste and adjust seasoning.
- Remove from heat and serve immediately, garnished with chopped fresh parsley if desired.