Why You’ll Love This Recipe
I love how this dish brings together the nostalgic flavors of chicken pot pie with a simplified, no-fuss approach. There’s no crust to roll or biscuits to bake—just one pot, 30 minutes, and dinner is done. The gnocchi soaks up all that creamy goodness while staying tender and chewy, and fresh thyme gives the dish a bright, aromatic finish. It’s the kind of meal I crave on busy weeknights or chilly nights when I need something hearty and homemade.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 tablespoon butter
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1 tablespoon olive oil
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½ small onion, finely diced
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2 medium carrots, diced
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2 stalks celery, diced
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2 cloves garlic, minced
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Salt and pepper, to taste
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2 tablespoons gluten-free or all-purpose flour
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2 cups chicken broth
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1 cup milk
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1 teaspoon poultry seasoning
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1½ cups cooked, shredded chicken
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1 cup frozen peas
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1 package (16 oz) shelf-stable gnocchi
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Fresh thyme leaves, for garnish
Directions
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I heat the butter and olive oil in a large, deep skillet over medium heat.
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I add the onions, carrots, and celery, season them with salt and pepper, and sauté for 5–7 minutes until they’re nice and tender.
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I stir in the garlic and let it cook for another 30 seconds.
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Then I sprinkle the flour over the vegetables, stirring constantly for about a minute to cook out the raw flavor.
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I slowly pour in the chicken broth and milk while stirring, then bring the mixture to a simmer.
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I stir in the poultry seasoning, followed by the shredded chicken and frozen peas.
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Once the mixture is simmering again, I add the gnocchi, stir gently, and cover the skillet.
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I reduce the heat to medium-low and let it cook for 5–7 minutes, stirring occasionally, until the gnocchi is tender.
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I remove it from the heat, sprinkle fresh thyme on top, and serve it hot.
Servings and timing
This recipe serves 4 people and comes together fast:
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Prep time: 10 minutes
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Cook time: 20 minutes
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Total time: 30 minutes
Variations
I often customize this dish depending on the season or what I have on hand. Sometimes I skip the chicken and add mushrooms or chickpeas for a vegetarian version. When I have leftover turkey or cooked sausage, I swap it in for the chicken. I’ve also tossed in sweet corn, kale, or even butternut squash to mix things up. If I want a little heat, I stir in red pepper flakes or a dash of hot sauce. And when I want it extra indulgent, I top it with a handful of shredded Parmesan right before serving.
Storage/Reheating
I let any leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop over medium-low heat, adding a splash of milk or broth to loosen the sauce if it’s thickened. It also freezes for up to a month, but I’ve noticed the gnocchi texture can change slightly after freezing—still tasty, just a bit softer.
FAQs
Can I use homemade gnocchi instead of store-bought?
Yes, I can! Homemade gnocchi will work beautifully here. I just make sure they’re firm enough to hold up during cooking and adjust the simmering time as needed.
How do I make this dairy-free?
To make it dairy-free, I use a plant-based milk like oat or almond and replace the butter with a vegan alternative. It still turns out creamy and flavorful.
What’s the best way to thicken the sauce?
The flour does most of the work here, but if I want it even thicker, I let the sauce simmer uncovered for a few extra minutes after adding the gnocchi. That helps reduce and concentrate the sauce.
Can I use rotisserie chicken?
Absolutely. I often use rotisserie chicken when I’m short on time. It’s already cooked, tender, and full of flavor, which makes this recipe even faster.
Is there a way to make this gluten-free?
Yes, I just use gluten-free flour and gluten-free gnocchi. There are great store-bought options available now, and they work perfectly in this dish.
Conclusion
This One-Pot Gnocchi Chicken Pot Pie is my go-to when I want big comfort with minimal effort. It’s creamy, filling, and full of flavor, yet light enough for an everyday dinner. I love that it all happens in one pot—less cleanup, more enjoyment. With its simple ingredients, quick cook time, and endless ways to customize it, this is one of those recipes I keep coming back to week after week.
Print
One-Pot Gnocchi Chicken Pot Pie
- Total Time: 30 minutes
- Yield: 4 servings
Description
This cozy one-pot gnocchi chicken pot pie is creamy, hearty, and full of tender chicken, veggies, and pillowy gnocchi—classic comfort food made easy in just 30 minutes.
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1/2 small onion, finely diced
2 medium carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
Salt and pepper, to taste
2 tablespoons gluten-free or all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon poultry seasoning
1 1/2 cups cooked, shredded chicken
1 cup frozen peas
1 package (16 oz) shelf-stable gnocchi
Fresh thyme leaves, for garnish
Instructions
Sauté Vegetables:
Heat butter and olive oil together in a large, deep skillet over medium heat. Add onions, carrots, and celery; season with salt and pepper. Cook for 5–7 minutes until tender.
Add Garlic:
Stir in minced garlic and cook for 30 seconds until fragrant.
Create Roux:
Sprinkle flour over the vegetables and stir constantly for 1 minute to create a roux.
Add Liquid:
Gradually pour in chicken broth and milk, stirring continuously to avoid lumps. Bring to a simmer until the sauce thickens slightly.
Add Seasoning & Chicken:
Stir in poultry seasoning, shredded chicken, and frozen peas. Mix well to combine.
Cook Gnocchi:
Add gnocchi directly into the skillet. Cover with a lid, reduce heat to medium-low, and simmer for 5–7 minutes, stirring occasionally, until the gnocchi is tender and the sauce is creamy.
Finish & Serve:
Remove from heat. Garnish with fresh thyme and serve hot for a cozy, hearty meal.
Notes
Use gluten-free gnocchi and flour for a gluten-free version.
Swap the chicken for turkey, sausage, or chickpeas to customize.
Stir in mushrooms or spinach for extra vegetables.
Add a sprinkle of Parmesan cheese before serving for extra richness.
Leftovers store well in the fridge for up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Comfort Food, One-Pot Meals
- Method: Stovetop
- Cuisine: American
