One Pot Gnocchi Chicken Pot Pie (Printable)

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

# What You'll 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 - 17.5 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
16 - 1/4 teaspoon black pepper
17 - 1/4 cup grated Parmesan cheese
18 - Fresh parsley, chopped for garnish

# How-To Steps:

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 to 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 to 2 minutes to form a roux.
05 - Gradually whisk in the chicken broth and milk, 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 to 12 minutes, stirring occasionally, until gnocchi are cooked and sauce is creamy.
09 - Remove from heat. Stir in Parmesan cheese if using.
10 - Garnish with fresh parsley before serving.

# Expert Suggestions:

01 -
  • Everything cooks in one pan so you spend less time at the sink and more time actually eating
  • The gnocchi gets tender and slightly chewy while floating in that velvety sauce, which is honestly better than any pie crust Ive ever made
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • The sauce will seem way too thick when you first add the gnocchi, but they release starch as they cook and thin it out perfectly
  • Resist the urge to crank up the heat—a gentle simmer keeps the dairy from separating and the gnocchi from falling apart
  • If the sauce gets too thick before the gnocchi are done, add a splash more broth rather than water to maintain flavor
03 -
  • Cut your vegetables into uniform small dice so everything cooks at the same rate and nobody gets a crunch raw carrot
  • Warm your milk slightly before adding it to the hot roux—cold dairy can sometimes cause curdling in high-heat situations
  • Use a spatula with a flat edge to scrape the bottom of the pan periodically, as the flour likes to settle there and stick

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