One Pot Gnocchi Chicken Pot Pie is a cozy, comforting meal that’s super simple to make. It combines tender chicken, soft gnocchi, and a creamy sauce packed with veggies like peas and carrots, all cooked together in one pot. It’s like all the good parts of a chicken pot pie, but without the fuss of making a crust.
I love making this dish on busy nights when I want something warm and filling, but don’t want to spend a lot of time in the kitchen. The gnocchi adds a fun twist and makes the dish extra comforting with its pillowy texture. Plus, cooking everything in one pot means fewer dishes to clean up—always a win in my book!
This one-pot meal is perfect on a chilly evening paired with a simple salad or some crusty bread to soak up the creamy sauce. It’s the kind of dinner that makes everyone at the table smile and ask for seconds, which I always take as a good sign that I nailed it!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy and tender. But chicken breasts work well too if you prefer leaner meat. Rotisserie chicken is a handy shortcut for busy days.
Gnocchi: Store-bought gnocchi is a big time-saver here, but if you enjoy making your own, homemade gnocchi adds an extra touch of comfort. You can also swap gnocchi for small pasta like shells or cavatappi if needed.
Vegetables: Carrots, peas, and mushrooms add great texture and flavor. Frozen peas are convenient and keep their sweetness well. Feel free to add celery or green beans if you like more veggies.
Herbs & Seasoning: Thyme is key for that classic pot pie flavor. Fresh thyme is great but dried works perfectly here. Rosemary is optional but adds nice depth. Use salt and pepper to suit your taste.
Dairy: Heavy cream gives a rich sauce, but half-and-half or whole milk can be used for a lighter version. Butter helps thicken the sauce and add flavor but can be replaced with olive oil if needed.
How Do You Make a Thick, Creamy Sauce Without Lumps?
Getting a smooth, creamy sauce is all about cooking the flour properly and adding the liquid carefully. Here’s how I do it:
- After sautéing the veggies, sprinkle the flour evenly over them. Stir constantly so the flour coats the veggies and cooks out the raw taste for about 1-2 minutes.
- Slowly pour in the chicken broth while stirring continuously. This prevents lumps from forming and helps the sauce thicken gradually.
- Let it simmer gently until it thickens. Patience is key—rushing can cause separation or lumps.
- Finally, stir in the cream and shredded chicken for a rich, silky finish.
Taking your time with these steps gives you a perfect pot pie sauce, creamy and lump-free every time.
Equipment You’ll Need
- Large deep skillet or Dutch oven – perfect for cooking everything in one pot and easy to stir without spills.
- Wooden spoon or heatproof spatula – great for scraping the bottom as you stir the sauce and veggies without scratching your pot.
- Chef’s knife – sharp for quick and safe chopping of veggies and chicken.
- Cutting board – sturdy and large enough for all your prep work.
- Measuring cups and spoons – to get your broth, cream, and seasonings just right.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey for a tasty way to use leftovers after a holiday meal.
- Add cooked bacon or pancetta for a smoky, salty boost that pairs well with the creamy sauce.
- Mix in kale or spinach for extra greens and color—you can stir them in near the end just to wilt.
- Try shredded cheddar or Parmesan cheese stirred in for a richer, cheesier pot pie flavor.
How to Make One Pot Gnocchi Chicken Pot Pie
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 4 cups (950 ml) chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves, plus extra for garnish)
- ½ tsp dried rosemary (optional)
- Salt and freshly ground black pepper, to taste
- 1 package (about 16 oz / 450g) gnocchi (store-bought or homemade)
- 3 tbsp all-purpose flour
- 3 tbsp butter
- Fresh thyme sprigs for garnish
Time You’ll Need:
This recipe takes about 30 minutes total — 10 minutes for prep and 20 minutes to cook everything together in one pot. It’s quick, hearty, and easy to get on the table any night of the week.
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper, then add it to the pot. Cook the chicken until browned and fully cooked, about 5–7 minutes on each side. Remove the chicken from the pot and set it aside to cool a little, then shred into bite-sized pieces.
2. Sauté the Veggies:
In the same pot, melt the butter. Add the diced onion, carrots, mushrooms, and minced garlic. Stir and cook for 5–7 minutes until the vegetables are tender and the mushrooms release their moisture.
3. Make the Sauce Base:
Sprinkle the flour evenly over the cooked vegetables. Stir well so the flour coats everything, and cook for 1–2 minutes to remove the raw flour taste. Slowly pour in the chicken broth while stirring constantly — this helps avoid lumps. Add thyme, rosemary (if using), salt, and pepper. Let the mixture simmer for about 5 minutes until it thickens.
4. Add Cream and Chicken:
Pour in the heavy cream and stir to combine. Add the shredded chicken back into the pot and mix everything well.
5. Cook Gnocchi and Peas:
Add frozen peas and gnocchi to the pot. Simmer for 3–5 minutes until the gnocchi float to the top and are tender. Stir frequently to keep the gnocchi from sticking to the bottom.
6. Final Taste and Serve:
Give it a final taste and add more salt or pepper if needed. Serve hot, garnished with fresh thyme sprigs and a sprinkle of black pepper. Enjoy this cozy, creamy dish!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to thaw the chicken fully before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. This helps ensure even cooking and prevents excess moisture in the dish.
Can I Substitute Gnocchi with Another Pasta?
Absolutely! Small pasta shapes like shells, elbow macaroni, or cavatappi work well as substitutes. Just adjust the cooking time as needed since different pasta types may cook faster or slower than gnocchi.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy and prevent sticking.
Is It Possible to Make This Recipe Dairy-Free?
Yes! Swap the heavy cream for a dairy-free alternative like coconut cream or cashew cream, and replace butter with olive oil or a plant-based margarine. Keep in mind this may slightly change the flavor and texture.
