Name: One Pot Gnocchi Chicken Pot Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 5 tablespoons unsalted butter; 3 medium carrots, sliced into half-moons; 3 celery ribs, diced; 10 ounces cremini mushrooms, quartered; 1 medium yellow onion, finely chopped; 4 garlic cloves, minced; 1 teaspoon fresh thyme leaves; 1/4 cup fresh parsley, chopped; 1/4 cup all-purpose flour or GF flour blend; 3 cups chicken stock (homemade preferred); 1 cup whole milk or half-and-half; 1 tablespoon Dijon mustard; 1 1/2 teaspoons Italian seasoning; 1/4 teaspoon nutmeg (optional); 16 ounces fresh potato gnocchi; 2 1/2 cups cooked chicken, torn into bite-sized pieces; 1 cup sweet peas (fresh or frozen); Salt and freshly ground black pepper; Grated Parmesan for serving (optional)

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This One Pot Gnocchi Chicken Pot Pie combines all the comforting flavors of a classic chicken pot pie with the soft, pillowy texture of gnocchi. It’s an easy and satisfying meal that I love making, especially when I’m craving something hearty but don’t have much time to spend in the kitchen. The best part? It’s all made in one pot, which means minimal cleanup afterward.

Why You’ll Love This Recipe

I really enjoy how this recipe brings the cozy vibes of chicken pot pie without the fuss of pastry. The gnocchi adds a unique twist, making it soft and filling, while the creamy sauce binds all the veggies and chicken together perfectly. Plus, it’s quick to make, with everything coming together in under 45 minutes, making it ideal for a weeknight dinner.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

5 tablespoons unsalted butter
3 medium carrots, sliced into half-moons
3 celery ribs, diced
10 ounces cremini mushrooms, quartered
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 teaspoon fresh thyme leaves
¼ cup fresh parsley, chopped
¼ cup all-purpose flour or GF flour blend
3 cups chicken stock (homemade preferred)
1 cup whole milk or half-and-half
1 tablespoon Dijon mustard
1 ½ teaspoons Italian seasoning
¼ teaspoon nutmeg (optional)
16 ounces fresh potato gnocchi
2 ½ cups cooked chicken, torn into bite-sized pieces
1 cup sweet peas (fresh or frozen)
Salt and freshly ground black pepper
Grated Parmesan for serving (optional)

Directions

Melt the butter in a large, deep skillet over medium heat. Add the carrots, celery, onion, and ½ teaspoon salt. Cook for about 6–8 minutes until the vegetables soften.
Add the mushrooms and garlic. Cook for another 5 minutes until the mushrooms release their moisture.
Sprinkle in the flour and stir to coat the vegetables. Cook for 2 minutes, stirring constantly.
Gradually whisk in the chicken stock and then the milk, stirring continuously to prevent lumps. Add the Dijon mustard, Italian seasoning, and nutmeg (if using).
Bring the mixture to a gentle simmer and stir in the gnocchi. Cook uncovered for 4–5 minutes, stirring occasionally.
Stir in the chicken and peas, and simmer until heated through and the sauce thickens, about 3–4 minutes.
Fold in the fresh herbs and season to taste with salt and pepper.
Let it rest for 5 minutes before serving. Top with grated Parmesan, if desired.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Gluten-Free: Use a gluten-free flour blend and check that the gnocchi is also gluten-free.
Dairy-Free: Replace the butter with vegan butter and use a non-dairy milk like almond or oat milk.
Vegetarian: Skip the chicken and add more vegetables like parsnips or green beans for a filling dish.
Protein Swap: If you prefer, swap the chicken for turkey or sausage for a different flavor.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating: To reheat, warm it in a skillet over medium heat. Add a splash of chicken stock or water to loosen up the sauce, and stir until heated through.

FAQs

Can I use regular gnocchi instead of gluten-free?

Absolutely! Just make sure to check the package size. This recipe uses a 16-ounce package, so if yours is larger, you may need to adjust the liquid amounts slightly.

Can I make this dairy-free?

Yes! Simply substitute the butter for vegan butter and use your favorite unsweetened non-dairy milk. Almond milk works particularly well.

How do I prevent lumpy sauce?

To avoid lumps, make sure to sprinkle the flour evenly over the vegetables, and stir constantly as you gradually add the liquids. This will help create a smooth, creamy sauce.

Can I use frozen vegetables?

Yes, you can use frozen peas and carrots. Just add them near the end of cooking to prevent them from overcooking.

Can I prepare this ahead of time?

You can chop the vegetables up to 2 days in advance and store them in an airtight container in the refrigerator. When you're ready, just cook as directed!

Conclusion

This One Pot Gnocchi Chicken Pot Pie is the perfect comfort food for busy nights when I want something hearty and satisfying without spending hours in the kitchen. The creamy sauce, tender chicken, and soft gnocchi come together so well, and the whole dish is made in one pot, making cleanup a breeze. Whether I'm cooking for myself or feeding a family, it’s always a hit.

One Pot Gnocchi Chicken Pot Pie

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Author: Sue
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Low Salt

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Description

This One Pot Gnocchi Chicken Pot Pie combines the creamy, savory flavors of a traditional chicken pot pie with the pillowy texture of gnocchi, all in one easy skillet meal. It's a perfect weeknight dinner ready in under 30 minutes with minimal cleanup.

Instructions

Melt butter in a large, deep skillet over medium heat. Add carrots, celery, onion, and ½ teaspoon salt. Cook until vegetables soften, about 6–8 minutes.
Add mushrooms and garlic; cook until mushrooms release their moisture, about 5 minutes.
Sprinkle in flour, stirring to coat vegetables. Cook for 2 minutes, stirring constantly.
Gradually whisk in chicken stock, then milk, stirring continuously to prevent lumps. Add Dijon mustard, Italian seasoning, and nutmeg (if using).
Bring to a gentle simmer and add gnocchi. Cook uncovered for 4–5 minutes, stirring occasionally.
Stir in chicken and peas. Simmer until heated through and sauce thickens, about 3–4 minutes.
Fold in fresh herbs. Season to taste with salt and pepper.
Let rest for 5 minutes before serving. Top with grated Parmesan if desired.