🥘 One Pot Gnocchi Chicken Pot Pie
A warm, comforting twist on the classic chicken pot pie — pillowy gnocchi replace the crust in this creamy, herb-packed dish full of tender chicken and savory vegetables. It’s cozy, rich, and comes together all in one pot!
📝 Ingredients:
Aromatics & Vegetables:
- 5 tbsp unsalted butter
- 3 medium carrots, sliced into half-moons
- 3 celery ribs, diced
- 10 oz cremini mushrooms, quartered
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
Sauce Base:
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1 cup whole milk (or half-and-half for creamier texture)
Protein & Pasta:
- 2 1/2 cups cooked chicken (shredded or cubed; rotisserie works great)
- 16 oz potato gnocchi (shelf-stable or fresh)
Finishers:
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley
- Optional: Grated Parmesan or a sprinkle of paprika for serving
🔥 Instructions:
- Sauté the Aromatics:
In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add carrots, celery, mushrooms, and onion. Sauté until softened, about 8–10 minutes. Stir in garlic, salt, pepper, thyme, and rosemary. Cook for 1 minute more. - Make the Roux:
Sprinkle flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste. - Create the Sauce:
Slowly pour in the chicken broth while stirring constantly. Add milk. Bring to a simmer and cook for 5–6 minutes, until the sauce thickens slightly. - Add Chicken & Gnocchi:
Stir in the cooked chicken and gnocchi. Simmer for 8–10 minutes, or until gnocchi are tender and float, and the sauce is creamy and rich. - Finish & Serve:
Add peas and parsley in the last 2 minutes of cooking. Taste and adjust seasoning. Serve hot with a sprinkle of Parmesan or a pinch of paprika, if desired.
📌 Notes:
- Use rotisserie chicken or any leftover roasted chicken for ease.
- Frozen gnocchi works if you add 2–3 more minutes to the simmer time.
- You can swap mushrooms for zucchini or omit if preferred.
- For a thicker pot pie texture, reduce broth slightly or increase flour to 1/3 cup.
💡 Tips:
- Stir frequently after adding the gnocchi to prevent sticking.
- Don’t boil too hard after adding milk to avoid curdling.
- Add a splash of white wine with the broth for a flavor boost.
🍽️ Servings:
Serves 6 generous portions
Perfect for family dinner or cozy leftovers.
🧮 Nutritional Info (per serving, approximate):
- Calories: 420 kcal
- Protein: 26g
- Carbohydrates: 38g
- Fat: 20g
- Fiber: 4g
- Sodium: 590mg
(Varies based on milk and broth brands)
✅ Benefits:
- One Pot = Easy Cleanup
- Balanced Meal: Protein, carbs, veggies, all-in-one
- Comfort Food Vibes with modern convenience
- Kid-Approved and customizable for picky eaters
- Great for Meal Prep: Reheats beautifully for 3–4 days
❓ Q&A:
Q: Can I make this ahead of time?
A: Yes! Store in an airtight container in the fridge up to 4 days. Reheat gently with a splash of milk or broth.
Q: Can I freeze this?
A: Not ideal — gnocchi can become mushy. But you can freeze the base (without gnocchi or peas), then reheat and finish cooking with fresh gnocchi.
Q: Is there a dairy-free version?
A: Substitute olive oil for butter and use unsweetened oat milk or almond milk. The texture may be thinner, so increase the flour slightly.
Q: Can I add a crust or topping?
A: Sure! For a pot pie crust vibe, transfer to a baking dish, top with puff pastry or biscuits, and bake until golden.