One Pot Gnocchi Chicken Pot Pie (Printable Version)

Creamy one-pot comfort food with tender chicken, soft gnocchi, and vegetables in a savory sauce.

# What You Need:

→ Meats

01 - 2 cups cooked chicken breast, shredded or diced (approximately 10-12 ounces)

→ Vegetables

02 - 1 cup diced carrots (approximately 2 medium carrots)
03 - 1 cup frozen peas
04 - 1 cup diced celery (approximately 2-3 stalks)
05 - 1 cup diced onion (approximately 1 medium onion)
06 - 2 cloves garlic, minced

→ Base Ingredients

07 - 17.6 ounces potato gnocchi (store-bought or homemade, approximately 1 pound)
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

→ Seasonings and Garnishes

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 cheese (optional)
18 - Fresh parsley, chopped for garnish

# How To Make It:

01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat until butter melts and begins to shimmer.
02 - Add diced onions, carrots, and celery to the pan. Sauté for 5-6 minutes, stirring occasionally, until vegetables begin to soften and onions turn translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Sprinkle flour evenly over the vegetables, stirring constantly to coat. Cook for 1-2 minutes to form a roux and eliminate raw flour taste.
05 - Gradually whisk in chicken broth and milk (or half-and-half), stirring continuously to prevent lumps from forming.
06 - Add dried thyme, sage, salt, and black pepper. Bring mixture to a gentle simmer and cook for approximately 5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
07 - Stir in uncooked gnocchi, cooked chicken, and frozen peas. Gently fold to combine, ensuring gnocchi are submerged in the sauce.
08 - Cover and simmer for 10-12 minutes, stirring occasionally to prevent sticking, until gnocchi float freely and are tender when pierced with a fork, and sauce reaches desired consistency.
09 - Remove from heat. Stir in grated Parmesan cheese if using. Garnish with chopped fresh parsley and serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything happens in one pot, which means maximum flavor with practically zero cleanup afterward
  • The gnocchi absorbs all that creamy sauce while cooking, turning each pillow into a tiny dumpling of comfort
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • The sauce will continue thickening as it stands, so don't panic if it looks slightly thin when you first add the liquid
  • Stir gently when adding the gnocchi, because vigorous stirring can break them apart as they cook
  • If the sauce gets too thick, splash in a little more broth or milk to loosen it back up
03 -
  • Low and slow simmering prevents the dairy from separating, so resist the urge to turn up the heat
  • Room temperature ingredients blend more smoothly into the sauce than cold ones straight from the refrigerator

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