I can’t wait to share my One-Pot Gnocchi Chicken Pot Pie, which brings tender chicken, pillowy gnocchi and hearty vegetables into a rich pot pie-style sauce that offers a fresh take on Gnocchi Dishes.
I never thought a One Pot Gnocchi Chicken Pot Pie could be this addictive. I love how tender boneless skinless chicken breasts or thighs mingle with pillowy potato gnocchi in a pot pie inspired sauce, it somehow feels wrong and brilliant at the same time.
There’s gooey richness, little surprises in every bite, and flavors that make you curious what I did differently. I keep telling myself this belongs in Gnocchi Dishes and also fits right with Chicken Dinner Recipes, and yeah I already know I’ll be making it again next week.
Ingredients
- Chicken: Lean protein, builds muscle, low carbs, keeps the pot pie hearty and filling
- Potato gnocchi: Starchy, pillowy carbs, comfort-food texture, gives chew, not super high fiber
- Onion: Adds sweet savory base when cooked, small fiber boost, great for depth
- Garlic: Punchy aroma and flavor, tiny antioxidants, makes the whole dish taste richer
- Carrots: Naturally sweet, add color and fiber, give gentle crunch and a fresh note
- Peas: Bright little pops, plant protein and fiber, adds fresh color and sweetness
- Cream or milk: Adds richness and silkiness, higher fat for creamier sauce and mouthfeel
- Thyme or rosemary: Herb notes that are earthy and fragrant, lift and balance flavors
- Parmesan: Umami salty punch, a little adds depth and a cheesy finish
Ingredient Quantities
- 1 lb boneless skinless chicken breasts or thighs, cut into bite sized pieces
- 1 lb potato gnocchi (fresh or refrigerated)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced (optional)
- 1 cup frozen peas
- 1/4 cup all purpose flour
- 2 cups low sodium chicken broth
- 1 cup heavy cream or whole milk
- 1 tsp dried thyme or 1 tbsp fresh thyme, chopped
- 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
- 1 bay leaf (optional)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
- 1/2 cup grated Parmesan cheese (optional)
How to Make this
1. Heat a large heavy pot or Dutch oven over medium high heat, add the olive oil and butter until melted and shimmering. Season the chicken with 1 tsp kosher salt and 1/2 tsp pepper, sear in batches until golden on the outside about 3 to 4 minutes, dont overcrowd or it will steam. Remove chicken to a plate.
2. Turn heat to medium, add the diced onion, carrots, celery and mushrooms if using, stir and cook until softened about 5 to 7 minutes. Add the minced garlic the last 30 to 60 seconds so it doesnt burn.
3. Sprinkle the 1/4 cup flour over the vegetables, stir constantly for about 1 to 2 minutes so the raw flour cooks, this helps thicken the sauce later.
4. Slowly pour in the 2 cups low sodium chicken broth while scraping up browned bits from the bottom of the pot, then stir in the 1 cup heavy cream or whole milk. Add the thyme, rosemary and bay leaf if using, bring to a gentle simmer so sauce starts to thicken.
5. Return the browned chicken to the pot, nestle it into the sauce, then add the potato gnocchi and the frozen peas. Give everything a gentle stir so the gnocchi are submerged and evenly distributed.
6. Simmer gently until the gnocchi float and are tender and the chicken is cooked through, about 3 to 6 minutes for fresh or refrigerated gnocchi. Taste and add more salt and pepper if needed.
7. Remove the bay leaf, stir in the chopped parsley and the grated Parmesan cheese if using. If the sauce is too thin simmer a few minutes uncovered to reduce, or mash a few gnocchi against the side of the pot to naturally thicken the sauce.
8. If you prefer a gratin top transfer the mixture to an oven safe dish, sprinkle extra Parmesan and broil for 2 to 3 minutes until golden, otherwise just serve straight from the pot.
9. Quick tips: use both oil and butter so the butter wont burn, dont overcook the gnocchi or it gets mushy, and if you used milk instead of cream you may need an extra minute of simmering or a splash less broth to get the same richness.
Equipment Needed
1. Large heavy pot or Dutch oven, 5 to 6 quart
2. Chef’s knife
3. Cutting board
4. Tongs for searing and returning chicken
5. Wooden spoon or silicone spatula for stirring
6. Measuring cups and measuring spoons
7. Box grater or microplane for the Parmesan
8. Plate or shallow bowl to rest the browned chicken
9. Oven safe baking dish or casserole plus oven mitts (if you want to gratin)
FAQ
One Pot Gnocchi Chicken Pot Pie Recipe Substitutions and Variations
- Chicken: swap with boneless turkey breast, shredded rotisserie chicken, or cubed extra-firm tofu for a vegetarian twist. If you use tofu press it and brown it so it wont fall apart while simmering.
- Potato gnocchi: replace with small pasta (shells, orecchiette, or cavatappi), 1-inch cubed potatoes for a heartier bite, or frozen cauliflower gnocchi for lower carbs. If using pasta add a bit more broth and cook till al dente.
- Heavy cream or whole milk: use half and half, evaporated milk, or a mix of plain Greek yogurt plus milk (temper the yogurt first so it doesnt curdle). For dairy free try full fat canned coconut milk.
- All purpose flour: substitute cornstarch (about half the amount by volume), arrowroot (same ratio as cornstarch), or a 1-to-1 gluten free flour blend. Mix cornstarch with cold water before adding to prevent lumps.
Pro Tips
1. Dry and salt the chicken well before searing and cook in small batches so you get a good brown crust and lots of browned bits on the pot, that’s where most of the flavor lives. If you crowd the pan the chicken will steam and be pale.
2. When you sprinkle the flour, stir and cook it for a full 1 to 2 minutes until it smells slightly toasty; that kills the raw flour taste and gives a smoother, less pasty sauce.
3. Add the gnocchi at the end and watch them closely, they only need a few minutes once simmering. If you want contrast, quickly pan fry the gnocchi in a little butter until golden before folding them into the sauce.
4. If the sauce is too thin simmer it uncovered to reduce, or make a tiny cornstarch slurry (cold water plus cornstarch) and whisk that in, or mash one or two gnocchi against the side of the pot to thicken without extra flour.
5. Brighten and balance at the finish with a splash of lemon juice or a little vinegar, add parsley and Parmesan at the end, and always taste for salt after the cheese so you dont overdo it.
One Pot Gnocchi Chicken Pot Pie Recipe
I can't wait to share my One-Pot Gnocchi Chicken Pot Pie, which brings tender chicken, pillowy gnocchi and hearty vegetables into a rich pot pie-style sauce that offers a fresh take on Gnocchi Dishes.
4
servings
679
kcal
Equipment: 1. Large heavy pot or Dutch oven, 5 to 6 quart
2. Chef’s knife
3. Cutting board
4. Tongs for searing and returning chicken
5. Wooden spoon or silicone spatula for stirring
6. Measuring cups and measuring spoons
7. Box grater or microplane for the Parmesan
8. Plate or shallow bowl to rest the browned chicken
9. Oven safe baking dish or casserole plus oven mitts (if you want to gratin)
Ingredients
-
1 lb boneless skinless chicken breasts or thighs, cut into bite sized pieces
-
1 lb potato gnocchi (fresh or refrigerated)
-
2 tbsp olive oil
-
2 tbsp unsalted butter
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
2 medium carrots, peeled and diced
-
2 celery stalks, diced
-
8 oz mushrooms, sliced (optional)
-
1 cup frozen peas
-
1/4 cup all purpose flour
-
2 cups low sodium chicken broth
-
1 cup heavy cream or whole milk
-
1 tsp dried thyme or 1 tbsp fresh thyme, chopped
-
1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
-
1 bay leaf (optional)
-
1 tsp kosher salt, plus more to taste
-
1/2 tsp freshly ground black pepper
-
2 tbsp chopped fresh parsley
-
1/2 cup grated Parmesan cheese (optional)
Directions
- Heat a large heavy pot or Dutch oven over medium high heat, add the olive oil and butter until melted and shimmering. Season the chicken with 1 tsp kosher salt and 1/2 tsp pepper, sear in batches until golden on the outside about 3 to 4 minutes, dont overcrowd or it will steam. Remove chicken to a plate.
- Turn heat to medium, add the diced onion, carrots, celery and mushrooms if using, stir and cook until softened about 5 to 7 minutes. Add the minced garlic the last 30 to 60 seconds so it doesnt burn.
- Sprinkle the 1/4 cup flour over the vegetables, stir constantly for about 1 to 2 minutes so the raw flour cooks, this helps thicken the sauce later.
- Slowly pour in the 2 cups low sodium chicken broth while scraping up browned bits from the bottom of the pot, then stir in the 1 cup heavy cream or whole milk. Add the thyme, rosemary and bay leaf if using, bring to a gentle simmer so sauce starts to thicken.
- Return the browned chicken to the pot, nestle it into the sauce, then add the potato gnocchi and the frozen peas. Give everything a gentle stir so the gnocchi are submerged and evenly distributed.
- Simmer gently until the gnocchi float and are tender and the chicken is cooked through, about 3 to 6 minutes for fresh or refrigerated gnocchi. Taste and add more salt and pepper if needed.
- Remove the bay leaf, stir in the chopped parsley and the grated Parmesan cheese if using. If the sauce is too thin simmer a few minutes uncovered to reduce, or mash a few gnocchi against the side of the pot to naturally thicken the sauce.
- If you prefer a gratin top transfer the mixture to an oven safe dish, sprinkle extra Parmesan and broil for 2 to 3 minutes until golden, otherwise just serve straight from the pot.
- Quick tips: use both oil and butter so the butter wont burn, dont overcook the gnocchi or it gets mushy, and if you used milk instead of cream you may need an extra minute of simmering or a splash less broth to get the same richness.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 690g
- Total number of serves: 4
- Calories: 679kcal
- Fat: 23g
- Saturated Fat: 8g
- Trans Fat: 0.3g
- Polyunsaturated: 1.5g
- Monounsaturated: 7.5g
- Cholesterol: 151mg
- Sodium: 700mg
- Potassium: 443mg
- Carbohydrates: 47g
- Fiber: 2.5g
- Sugar: 2.5g
- Protein: 46.5g
- Vitamin A: 2500IU
- Vitamin C: 10mg
- Calcium: 100mg
- Iron: 1.5mg