One Pot Gnocchi Chicken Pot Pie Recipe

I reimagined classic pot pie as a one-pot meal featuring chicken, gnocchi and hearty vegetables in a rich pot pie-style sauce that might surprise fans of Gnocchi Dishes.

I love a meal that tastes like I fussed for hours but really came together in one pan, and this One Pot Gnocchi Chicken Pot Pie is exactly that. I toss tender boneless skinless chicken breasts with pillowy potato gnocchi, then let a creamy, pot pie inspired sauce do all the heavy lifting.

There’s this thing where every bite has a little surprise, and somehow it never gets boring, even after leftovers. I messed with it until it felt just right, and honestly you might change a thing or two yourself.

Try it and tag me Gnocchi Recipes.

Ingredients

• Chicken, lean protein that fills you up and helps build muscle, can be bland if unseasoned
• Gnocchi, pillowy potato dumplings, mostly carbs for quick energy, cozy comfort food not low calorie
• Butter and olive oil, butter brings richness and mouthfeel, olive oil gives flavor and healthier fats
• Onion, gets sweet when cooked, adds fiber and savory depth and overall flavor balance
• Garlic, punchy aromatics with immune boosting compounds, use less if you dont like it strong
• Carrots and celery, add crunch plus vitamins and fiber, brighten the dish and make it healthier
• Peas and mushrooms, peas give a sweet pop and fiber, mushrooms add umami and earthiness
• Milk and cream, make the sauce silky and creamy, add calcium and extra calories so watch portions

Ingredient Quantities

• 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 pound (16 oz) potato gnocchi, fresh or refrigerated
• 2 tablespoons unsalted butter plus 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (or 2 if you dont like it strong)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 stalks celery, diced
• 8 ounces mushrooms, sliced (optional)
• 1 cup frozen peas
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream or half and half
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon dried rosemary (or 1 teaspoon fresh, chopped)
• 1 bay leaf (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley, for garnish
• 1/4 cup grated Parmesan cheese (optional, for extra richness)

How to Make this

1. Pat the chicken dry and season with the 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat a large heavy-bottomed pot or deep skillet over medium-high and add 1 tablespoon olive oil and 1 tablespoon butter. Sear the chicken in a single layer until golden, about 3 to 4 minutes per side; it does not need to be fully cooked. Remove chicken to a plate and set aside.

2. Add the remaining 1 tablespoon butter to the same pot. Reduce heat to medium and add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 to 6 minutes. Add sliced mushrooms now if using and cook another 3 to 4 minutes until they release liquid.

3. Push the veggies to the side, add the minced garlic and cook 30 seconds until fragrant. Dont burn it.

4. Sprinkle the 3 tablespoons flour over the veggies and garlic, stir to coat and cook 1 to 2 minutes to remove the raw flour taste. This is your thickening base.

5. Slowly whisk in the 2 cups chicken broth until smooth, then stir in the 1 cup whole milk and 1/2 cup heavy cream or half and half. Add the 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and the bay leaf if using. Bring to a gentle simmer and cook until the sauce starts to thicken, about 5 to 7 minutes.

6. Return the seared chicken to the pot, nestling the pieces into the sauce. Taste and adjust seasoning, adding more salt if desired. If the sauce seems too thin, simmer a few more minutes; if too thick add a splash of broth or milk.

7. Add the 1 pound potato gnocchi and 1 cup frozen peas to the simmering pot. Cover and cook until the gnocchi are tender and float or feel soft when pierced, about 2 to 4 minutes for fresh or refrigerated gnocchi. Make sure the chicken is cooked through (internal temp 165 F) before finishing.

8. Remove the bay leaf, then stir in the 1/4 cup grated Parmesan cheese if using, and 2 tablespoons chopped fresh parsley. If you want it richer add a little extra cream or cheese, taste and adjust salt and pepper.

9. Let the pot sit off the heat for a minute to thicken slightly, then serve hot. Quick tips: dont overcrowd the pan when searing, use fresh herbs if you have them for brighter flavor, and watch the gnocchi closely so it doesnt go mushy.

Equipment Needed

1. large heavy bottomed pot or deep skillet
2. chef’s knife
3. cutting board
4. measuring cups and measuring spoons
5. wooden spoon or silicone spatula
6. whisk
7. tongs and a slotted spoon
8. instant read thermometer to check chicken 165 F
9. box grater for Parmesan (optional)

FAQ

One Pot Gnocchi Chicken Pot Pie Recipe Substitutions and Variations

• Chicken: swap for shredded rotisserie chicken for a huge time saver, or use firm tofu cut into 1-inch cubes for a vegetarian version. If you pick tofu press it first and pan brown so it doesnt turn mushy.
• Potato gnocchi: replace with small pasta like orecchiette or cavatappi, or try frozen cauliflower gnocchi for lower carbs. For cauliflower gnocchi pan sear briefly to keep it from getting soggy.
• All-purpose flour (thickener): use cornstarch or arrowroot instead — mix 2 tablespoons cornstarch with a little cold water to make a slurry, then stir into simmering liquid until thick. For gluten free baking flour use a 1-to-1 blend at the same amount.
• Whole milk / heavy cream: swap with full-fat canned coconut milk for a dairy-free pot pie, or use one can of evaporated milk plus regular milk for extra richness without heavy cream. Taste and adjust salt when using coconut milk.

Pro Tips

1) Don’t crowd the pan when searing the chicken. Get the pan nice and hot, do it in batches if you have to, and let the pieces get a good golden crust before flipping. That crust is flavor, so dont rush it.

2) Cook the flour a full minute or two after adding it so you lose that raw flour taste. When you add the broth, whisk slowly and use a little at a time so you dont get lumps. If the sauce ends up too thick, thin with hot broth or milk a splash at a time.

3) Gnocchi cooks super fast so add it near the end and watch it closely. Fresh or refrigerated gnocchi will be done in a couple minutes; if you overcook it becomes gluey. If you want a bit of chew, pan-sear small batches of gnocchi in butter before adding them to the sauce.

4) Finish smart: taste and then salt because starchy gnocchi and cheese soak up sodium. A little grated Parmesan, a squeeze of lemon or some fresh parsley at the end brightens everything. And let the pot rest off the heat for a minute so the sauce settles before serving.