One Pot Gnocchi Chicken Pot Pie (Print Version)

Creamy gnocchi, chicken, and vegetables simmer together in a rich, savory sauce for ultimate comfort with easy cleanup.

# What You Need:

→ Meats

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 cup diced carrots
03 - 1 cup frozen peas
04 - 1 cup diced celery
05 - 1 cup diced onion
06 - 2 cloves garlic, minced

→ Other

07 - 17.6 ounces potato gnocchi
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons olive oil
10 - 1/4 cup all-purpose flour
11 - 2 cups chicken broth
12 - 1 cup whole milk or half-and-half
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried sage
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
17 - 1/4 cup grated Parmesan
18 - Fresh parsley, chopped for garnish

# How-To:

01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat.
02 - Add onions, carrots, and celery. Sauté for 5–6 minutes until vegetables are soft.
03 - Stir in garlic and cook for 30 seconds until fragrant.
04 - Sprinkle flour over the vegetables, stirring constantly, and cook for 1–2 minutes to form a roux.
05 - Gradually whisk in the chicken broth and milk or half-and-half, stirring well to avoid lumps.
06 - Add thyme, sage, salt, and pepper. Bring to a gentle simmer until sauce thickens, about 5 minutes.
07 - Add the uncooked gnocchi, chicken, and peas. Stir gently to combine and ensure the gnocchi are submerged.
08 - Cover and simmer for 10–12 minutes, stirring occasionally, until gnocchi are cooked and sauce is creamy.
09 - Remove from heat. Stir in Parmesan if using. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • The gnocchi cooks right in the creamy sauce, absorbing all that savory goodness while staying perfectly tender
  • Everything happens in one pan so you spend more time eating and zero time scrubbing multiple pots
  • It tastes like you spent all day making a classic pot pie but comes together in under an hour
02 -
  • The sauce will continue thickening as it stands, so do not worry if it looks slightly thinner than you want when you first remove it from heat
  • Gnocchi can go from perfect to gummy quickly, so start checking at the 8-minute mark to avoid overcooking
  • If the sauce becomes too thick, simply stir in a splash more broth or milk until you reach your desired consistency
03 -
  • Room temperature milk prevents it from curdling when added to the hot roux, so take it out of the fridge while you prep the vegetables
  • Cutting your vegetables into uniform pieces ensures everything cooks evenly and no one ends up with crunchy carrots in their creamy sauce

Go Back