Introduction

This One-Pot Gnocchi Chicken Pot Pie is a comforting and easy meal perfect for busy weeknights or casual gatherings. Tender chicken, soft gnocchi, and a creamy vegetable sauce come together in one pot for minimal cleanup and maximum flavor. It’s like your favorite pot pie, simplified and elevated with cheesy goodness.

The dish shows a close-up of a creamy one-pot gnocchi chicken pot pie served in a white bowl. The thick sauce coats soft, plump gnocchi pieces in a light golden color mixed with tender shredded chicken. Bright green peas and small round orange carrot slices are spread throughout, adding contrasting colors. Thin slices of brown mushrooms are scattered among the layers, and fresh green herb leaves are sprinkled on top. The whole dish has a rich, glossy texture with visible black pepper sprinkled lightly over it, set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 cup frozen peas
1 teaspoon dried thyme
Salt and black pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup milk (whole or 2%)
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
1 lb potato gnocchi (store-bought or homemade)
Optional garnish: fresh parsley or chives

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and sauté until lightly golden but not fully cooked. Remove the chicken and set aside.
Step 2: In the same pot, add diced onion, garlic, carrots, and celery. Cook until the onions are translucent and the vegetables begin to soften, about 5–7 minutes, stirring frequently to prevent burning.
Step 3: Lower the heat and add butter to the vegetables. Once melted, sprinkle in the flour and stir continuously for 1–2 minutes to form a roux. Slowly pour in chicken broth and milk, stirring constantly to avoid lumps. Add paprika, thyme, and Parmesan cheese. Simmer until the sauce thickens to a creamy consistency.
Step 4: Return the cooked chicken to the pot and stir to coat with the creamy sauce. Add the gnocchi and frozen peas. Stir gently to combine, then cover and let simmer for 5–7 minutes until the gnocchi is tender and cooked through.
Step 5: Taste and adjust salt and pepper as needed. Sprinkle with chopped parsley or chives for freshness. Serve hot and enjoy!

Tips & Variations

Use fresh gnocchi for the best texture, but store-bought works well too; avoid pre-cooked gnocchi as it may become mushy.
For a richer sauce, substitute whole milk with a mixture of milk and cream.
Add a splash of white wine or a teaspoon of Dijon mustard to deepen flavor.
Swap peas for green beans or broccoli for a different color and texture.
Make it gluten-free by using gluten-free flour in the roux and gluten-free gnocchi.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to restore the creamy texture. Avoid freezing gnocchi, as it can become mushy; instead, freeze the chicken and sauce separately and add fresh gnocchi when reheating.

How to Serve

A close-up of a creamy one-pot gnocchi chicken pot pie in a white bowl, showing soft gnocchi pieces coated in a thick, beige sauce mixed with shredded chicken, bright green peas, small orange carrot slices, and tender mushroom slices, all topped with small fresh green herbs and a light sprinkle of black pepper, placed on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prep the chicken, vegetables, and sauce in advance and store them separately. Combine them with the gnocchi just before cooking to ensure the best texture.

Can I freeze leftovers?

This dish freezes well for up to 2 months if you freeze the chicken and sauce without the gnocchi. Add fresh gnocchi when reheating to avoid a mushy texture.