When comfort food cravings strike, this One Pot Gnocchi Chicken Pot Pie delivers all the creamy, savory goodness of a classic chicken pot pie—without the fuss. Think chicken and dumplings meets pot pie, complete with pillowy gnocchi and rich, velvety sauce—all in one skillet. Best of all, it comes together in under 30 minutes, making it the perfect go-to recipe for busy weeknights.
Why You’ll Love This Recipe
- Quick & easy: One skillet, minimal cleanup, and just 30 minutes from start to finish.
- Ultra-comforting: A creamy base, tender chicken, and soft gnocchi create the ultimate cozy bite.
- Versatile: Use up leftover chicken or turkey, add your favorite veggies, and customize it your way.
- Crowd-pleasing: It’s a hearty, family-friendly dinner that tastes like it took hours to make.
Ingredients
For the sauté:
- 2 tablespoons unsalted butter
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small yellow onion, diced
- 2 cups cremini mushrooms, sliced
- 3 cloves garlic, minced
- ½ teaspoon salt
For the sauce:
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 2 cups chicken stock
- 1 cup whole milk or half-and-half
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- ⅛ teaspoon ground nutmeg (optional)
For the main dish:
- 1 pound potato gnocchi (shelf-stable or refrigerated)
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen peas
- Salt and black pepper to taste
- Fresh parsley and thyme for garnish
- Grated Parmesan (optional)
Instructions
- Sauté the vegetables:
In a large deep skillet or Dutch oven, melt the butter over medium heat. Add carrots, celery, onion, and salt. Sauté for 6–8 minutes until softened. - Add mushrooms and garlic:
Stir in the mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Add garlic and cook for 1 more minute. - Build the sauce:
Sprinkle flour over the veggies and stir for 2 minutes to cook off the raw taste. Gradually pour in the chicken stock and milk, whisking to combine and avoid lumps. Add Dijon mustard, Italian seasoning, and nutmeg. - Cook the gnocchi:
Bring the mixture to a gentle simmer. Add gnocchi and cook uncovered for 4–5 minutes, stirring occasionally, until gnocchi are tender and the sauce begins to thicken. - Add chicken and peas:
Stir in the cooked chicken and peas. Simmer for another 3–4 minutes until everything is heated through and the sauce reaches your desired consistency. - Finish and serve:
Taste and adjust seasoning with salt and pepper. Fold in fresh parsley and thyme. Let the dish rest for 5 minutes before serving. Top with grated Parmesan if desired.
Tips & Variations
- Use rotisserie chicken for a quicker prep.
- No gnocchi? Substitute with small pasta like orzo or even diced potatoes.
- Make it vegetarian by swapping chicken for cannellini beans or sautéed tofu.
- Prep ahead: Chop all your veggies a day before to save time on busy nights.
- Add a golden finish: Sprinkle shredded cheese on top and broil for 2–3 minutes until bubbly and browned.
Why Gnocchi is the Perfect Twist
This dish takes a classic chicken pot pie and gives it a cozy, weeknight-friendly makeover. Gnocchi acts like mini dumplings, soaking up the creamy sauce and giving every bite that warm, satisfying feeling. It’s rustic, hearty, and oh-so-delicious—without needing to fuss with pastry dough or baking.
Final Thoughts
This One Pot Gnocchi Chicken Pot Pie is the kind of recipe that makes you want to stay in, cozy up with a bowl, and savor every bite. It’s easy enough for a weeknight, impressive enough for guests, and comforting enough to make again and again. Whether you’re feeding your family or just yourself, this dish is sure to become a new favorite.