This cozy one-pot gnocchi chicken pot pie is warm, creamy, and ready in under an hour. Soft pillow-like gnocchi soak up a savory chicken-broth base, tender chicken bites add protein, and carrots and peas give color and sweet, fresh pops. It smells comforting as it simmers and has a silky, rich mouthfeel from the heavy cream. If you like a crustless pot pie, you might also enjoy a simple baked version like this crustless chicken pot pie for another easy weeknight option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 630 kcal
- Protein: 41 g
- Carbohydrates: 35 g
- Fat: 34 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 700 mg
Why Make This One Pot Gnocchi Chicken Pot Pie
This recipe gives you all the comfort of chicken pot pie without rolling out a crust. It’s quick, uses one pot for easy cleanup, and delivers creamy, savory flavors with pleasing textures: tender chicken, soft gnocchi, and crisp-tender veggies. It’s perfect for busy weeknights or a cold evening when you want something soothing and filling.
How to Make One Pot Gnocchi Chicken Pot Pie
This recipe cooks in one pot from start to finish. Brown the chicken for savory depth, simmer the broth with herbs to build flavor, then add gnocchi so it absorbs the broth and becomes pillowy. Finish with heavy cream for a silky, pot-pie-style sauce.
Ingredients:
- 2 cups gnocchi
- 1 lb chicken breast, diced
- 1 cup carrots, chopped
- 1 cup peas
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions:
Step 1: Preparation
Heat 2 tablespoons olive oil in a large pot over medium heat. Dice the onion and mince the garlic so they are ready to go. Season the diced chicken lightly with salt and pepper.
Step 2: Mixing
Add the diced onion and garlic to the hot oil. Sauté until the onion is soft and translucent, about 3–4 minutes. Add the diced chicken and cook, stirring occasionally, until the pieces are browned on all sides.
Step 3: Cooking
Stir in the carrots, peas, thyme, rosemary, salt, and pepper. Pour in the 4 cups chicken broth and bring the pot to a boil. Add the 2 cups gnocchi, reduce heat to a simmer, and cook for about 5–7 minutes until the gnocchi float and are cooked through.
Step 4: Finishing
Stir in 1 cup heavy cream and let the mixture simmer for another 2 minutes to thicken slightly. Taste and adjust salt and pepper. Serve hot.
How to Serve One Pot Gnocchi Chicken Pot Pie
Serve this dish straight from the pot in shallow bowls so the creamy sauce shows. Garnish with chopped fresh parsley or a sprinkle of grated Parmesan for brightness and a little saltiness. Pair it with a crisp green salad or roasted broccoli to add a fresh, crunchy contrast. For a heartier meal, serve with crusty bread to mop up the sauce.
How to Store One Pot Gnocchi Chicken Pot Pie
- Refrigerator: Cool to room temperature, cover, and refrigerate up to 3–4 days.
- Freezer: Cool completely, portion into airtight containers, and freeze up to 2 months. Note: gnocchi texture may soften after freezing and thawing.
- Reheating: Reheat gently on the stove over low heat with a splash of broth or water to restore the sauce, or microwave in short bursts, stirring between intervals.
Expert Tips for Perfect One Pot Gnocchi Chicken Pot Pie
- Brown the chicken well: Browning adds flavor. Don’t crowd the pot; give the pieces room to sear.
- Use fresh herbs if possible: Fresh thyme and rosemary brighten the dish—add extra if you like aromatic herb notes.
- Choose the right gnocchi: Fresh or refrigerated gnocchi cooks quickly and stays pillowy. Frozen or shelf-stable gnocchi may need slightly longer.
- Control thickness: If the sauce is too thin, simmer a little longer uncovered. If it’s too thick, thin with a splash of broth or milk.
- Taste as you go: Adjust salt and pepper after adding cream; cream can mute seasoning.
- Make it faster: Use rotisserie chicken to shave time—stir in shredded cooked chicken when you add the vegetables.
Delicious Variations
- Mushroom and herb: Add sliced mushrooms with the onion for an earthy twist.
- Cheesy finish: Stir in 1/2 cup grated Gruyère or cheddar at the end for a richer, cheesier sauce.
- Lighter version: Swap heavy cream for half-and-half or plain Greek yogurt (add yogurt off heat to avoid curdling) to reduce fat.
- Vegetarian: Replace chicken with extra mushrooms or chickpeas and use vegetable broth.
- Spicy kick: Add a pinch of red pepper flakes when sautéing the onion for gentle heat.
Frequently Asked Questions
Q: Can I use frozen gnocchi?
A: Yes. Frozen gnocchi works fine. Add a minute or two to the simmer time if needed. Watch for the gnocchi to float and taste one to confirm doneness.
Q: Is there a substitute for heavy cream?
A: You can use half-and-half for a lighter sauce or mix 3/4 cup milk with 1/4 cup cream. For a dairy-free option, use canned coconut milk, but it will change the flavor slightly.
Q: Can I make this ahead and reheat?
A: Yes. Make the dish and cool completely, then refrigerate up to 3 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
Q: How do I keep the chicken from drying out?
A: Cut the chicken into uniform, bite-sized pieces and don’t overcook during the browning step. Finish cooking in the simmering broth, which keeps the meat moist.
Q: Can I use leftover cooked chicken?
A: Absolutely. If you use cooked chicken, add it toward the end of simmering just to warm through so it does not dry out.
Q: My sauce separated when I added the cream. What went wrong?
A: High heat can cause cream to separate. Simmer gently and stir the cream in off the heat if you’re concerned. Using a higher-fat cream helps stability.
Conclusion
This one-pot gnocchi chicken pot pie is a fast, satisfying way to get classic pot-pie flavors without the fuss of a crust. It offers creamy texture, savory chicken, and tender gnocchi in a single pan — perfect for weeknights or simple family dinners. For another easy spin on pot-pie flavors, try this trusted version from One Pot Gnocchi Chicken Pot Pie – Iowa Girl Eats. Give it a go — the warm aroma and silky sauce make this dish a cozy favorite.
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One Pot Gnocchi Chicken Pot Pie
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
This cozy one-pot gnocchi chicken pot pie is warm, creamy, and ready in under an hour. Soft gnocchi soak up a savory chicken-broth base with tender chicken, carrots, and peas.
Ingredients
- 2 cups gnocchi
- 1 lb chicken breast, diced
- 1 cup carrots, chopped
- 1 cup peas
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Dice the onion and mince the garlic.
- Season the diced chicken lightly with salt and pepper. Add the diced onion and garlic to the hot oil and sauté until the onion is soft and translucent.
- Add the diced chicken and cook, stirring occasionally, until the pieces are browned on all sides.
- Stir in the carrots, peas, thyme, rosemary, salt, and pepper. Pour in the chicken broth and bring to a boil.
- Add gnocchi, reduce heat to a simmer, and cook for about 5–7 minutes until the gnocchi float and are cooked through.
- Stir in heavy cream and let it simmer for another 2 minutes to thicken slightly. Adjust seasoning and serve hot.
Notes
Garnish with chopped fresh parsley or a sprinkle of grated Parmesan. Serve with a crisp green salad or roasted broccoli.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 5g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 90mg
