When you want the soul-warming comfort of chicken pot pie but don’t have time to make pastry or wait for something to bake, this One Pot Gnocchi Chicken Pot Pie is your answer. Tender vegetables, shredded chicken, and pillowy gnocchi simmer together in a creamy sauce that tastes like it took hours but comes together in less than one. The gnocchi acts like soft, potato-rich dumplings that soak up all that savory flavor while adding substance to every spoonful.
This recipe solves the weeknight dinner puzzle beautifully. Everything cooks in a single pot, which means less cleanup when you’re already tired. The familiar flavors of chicken pot pie—carrots, celery, peas, and herbs in a creamy sauce—make it instantly recognizable and comforting, but skipping the crust makes it faster and lighter. I turn to this when I need something that feels special but doesn’t require special skills or a long ingredient list.
Why You’ll Love This One Pot Gnocchi Chicken Pot Pie
The beauty of this dish is how it transforms simple ingredients into something that feels indulgent and homemade. One pot means you’re not juggling multiple pans or timing different components—everything builds flavor together in the same vessel. The gnocchi cooks directly in the creamy sauce, absorbing all those savory flavors while thickening the liquid to the perfect consistency.
It’s incredibly versatile for different dietary needs. Use gluten-free flour and gnocchi for a gluten-free version, or swap in vegan butter and plant-based milk for a dairy-free option. The recipe is forgiving enough that you can adjust vegetables based on what’s in your refrigerator or what your family will actually eat. Kids tend to love it because the flavors are mild and familiar, while adults appreciate how satisfying and restaurant-quality it tastes.
The timing works perfectly for busy schedules. Most of the 45 minutes is hands-off simmering, so you can prep tomorrow’s lunch, help with homework, or just sit down for a minute. Using rotisserie chicken and pre-sliced vegetables cuts the prep time even further. Leftovers, if you have any, reheat beautifully for easy lunches throughout the week.
Ingredients for One Pot Gnocchi Chicken Pot Pie
The key to this recipe is building layers of flavor, and that starts with quality butter. I use real butter for the best flavor, but vegan butter works equally well if you’re keeping it dairy-free. The butter creates the base for your sauce and helps the vegetables caramelize slightly, adding depth to the overall dish.
- 4 tbsp butter (or vegan butter)
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1-2 ribs celery, thinly sliced
- 1 large shallot (or small onion), chopped
- 2 cloves garlic, minced
- 1 tsp poultry seasoning
- Pinch of dried thyme
- 3 tbsp gluten-free flour (or all-purpose flour)
- 2 cups chicken stock
- 1 cup milk (any kind, e.g., almond milk)
- 12 oz package gnocchi (gluten-free if needed)
- 1 ½ cups shredded cooked chicken (~½ lb)
- ½ cup frozen peas
- Seasoned salt and pepper, to taste
For the vegetables, I slice carrots into thin rounds so they cook quickly and evenly. Mushrooms add an earthy, savory element—use button, cremini, or baby bella depending on what you prefer. Celery provides that classic pot pie flavor and a bit of crunch even after cooking. Shallots are milder and sweeter than regular onions, but a small yellow or white onion works just fine if that’s what you have.
Gnocchi is the star here, replacing traditional pot pie crust with soft, pillowy potato dumplings. Look for shelf-stable or refrigerated gnocchi in the pasta aisle. If you need gluten-free, several brands make excellent versions that hold up well in sauces. A 12-ounce package is standard, but if yours is 16 ounces, just add a bit more liquid to keep the sauce from getting too thick.
Rotisserie chicken is my go-to for this recipe because it’s already cooked and seasoned. Just pull the meat off the bones and shred it—takes about five minutes. You can also use leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch. The poultry seasoning is essential for that classic chicken pot pie flavor—it’s a blend of sage, thyme, rosemary, and sometimes marjoram that captures the essence of traditional recipes.
How to Make One Pot Gnocchi Chicken Pot Pie
This recipe follows a straightforward progression: sauté vegetables to build flavor, create a creamy sauce, add the gnocchi to cook in that sauce, then stir in the chicken and peas at the end. I find that using a Dutch oven or large, deep pot works best because you need room for everything to simmer without overflowing.
Build the Vegetable Base Heat your Dutch oven or large pot over medium-high heat and add the butter. Once it melts and starts to foam, add the sliced carrots, mushrooms, celery, and chopped shallot. Stir occasionally and let them cook for about 10 minutes. You want the vegetables to soften and the edges to start browning slightly. This caramelization adds sweetness and depth that makes the final dish taste more complex. Don’t rush this step—properly cooked vegetables make all the difference.
Add Aromatics and Seasonings Once the vegetables are tender, add the minced garlic, poultry seasoning, and dried thyme. Stir constantly for 1-2 minutes until the kitchen smells amazing and the garlic has softened. Watch the garlic carefully because it can burn quickly at this temperature, turning bitter instead of sweet and fragrant. The herbs bloom in the heat, releasing their essential oils and infusing the entire pot with flavor.
Create the Sauce Sprinkle the flour evenly over the vegetables and stir to coat everything. Cook for about a minute, stirring constantly. This step cooks off the raw flour taste and creates a roux that will thicken your sauce. Slowly pour in the chicken stock while stirring continuously to prevent lumps from forming. Add the milk next, still stirring. Bring the mixture to a simmer—you’ll see small bubbles breaking the surface and the liquid will start to thicken slightly. This takes about 3-4 minutes.
Cook the Gnocchi Add the gnocchi directly to the simmering sauce. Stir frequently to prevent sticking and ensure even cooking. The gnocchi will cook in about 5-6 minutes, becoming tender and plump as they absorb the liquid. They’ll also release some starch, which helps thicken the sauce to that perfect creamy consistency. Keep the heat at medium—too high and the bottom might scorch, too low and the gnocchi won’t cook properly.
Finish and Season Stir in the shredded chicken and frozen peas. The residual heat will warm the chicken through and cook the peas in just 2-3 minutes. Peas should be bright green and tender, not mushy. Taste and adjust the seasoning with salt and pepper. Since chicken stock and rotisserie chicken both contain salt, I always wait until the end to add more. Start with a generous amount of black pepper, then add salt gradually until it tastes just right.
What to Serve with One Pot Gnocchi Chicken Pot Pie
This dish is hearty enough to stand alone as a complete meal, but adding a side or two rounds out the experience and adds freshness to balance the creamy richness. I usually choose something simple since the main dish already contains protein, vegetables, and starch.
Mixed Green Salad: A simple salad with spring mix, cherry tomatoes, cucumber, and a tangy vinaigrette provides freshness and crunch. The acidic dressing cuts through the cream sauce and cleanses your palate between bites. Toss in some thinly sliced red onion and shaved carrots for extra color and crunch.
Crusty Bread: A warm baguette, dinner rolls, or even garlic bread gives you something to soak up every drop of that creamy sauce. I brush sliced baguette with butter and garlic, then toast it in the oven for a few minutes. The crispy texture contrasts beautifully with the soft gnocchi and tender vegetables.
Roasted Brussels Sprouts: Halved Brussels sprouts roasted at 425°F until crispy and caramelized add a slightly bitter, nutty element that balances the rich comfort food. Toss them with olive oil, salt, and pepper, then roast for 20-25 minutes. The crispy edges provide textural interest.
Steamed Green Beans: Simple steamed green beans with a squeeze of lemon juice and a pat of butter keep things light and add vibrant color to the plate. They cook in about 5 minutes and provide a fresh, crisp contrast. Season simply with salt and pepper so they don’t compete with the main dish.
Apple Slaw: Shredded cabbage and apples tossed with a light vinaigrette or creamy dressing adds crunch and a hint of sweetness. The apples bring a seasonal touch that works especially well in fall and winter. This slaw stays crisp even if you make it ahead.
Dinner Rolls: Soft, buttery rolls are perfect for soaking up the sauce and feel appropriate for the comfort food vibe. Brush them with melted butter and sprinkle with flaky salt before serving. Store-bought works perfectly fine when you’re already making the main dish from scratch.
Pro Tips & Variations
Prep Ahead for Speed: Chop all your vegetables in advance and store them in containers in the refrigerator. Shred your chicken the night before if using homemade. This way, when dinner time arrives, you can have everything in the pot and simmering in under 10 minutes of active work.
Thicken or Thin as Needed: If your sauce seems too thick after adding the gnocchi, splash in a bit more milk or chicken stock until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes—the gnocchi will continue releasing starch and the liquid will reduce naturally.
Use What You Have: The vegetables in this recipe are flexible. Swap carrots for parsnips, add diced potatoes, throw in some chopped broccoli or green beans. Just keep the total volume similar and adjust cooking times for harder vegetables. The framework of the recipe stays the same.
Add More Herbs: Fresh herbs at the end brighten the whole dish. Chopped parsley, fresh thyme leaves, or even a bit of fresh dill stirred in right before serving add color and freshness. They provide a different flavor dimension than the dried herbs cooked into the sauce.
Make It Richer: Stir in a few tablespoons of heavy cream or cream cheese at the end for an extra luxurious sauce. The additional fat makes it taste even more indulgent and coats the gnocchi beautifully. This is great when serving to guests or for special occasions.
Crispy Topping: If you miss that crust element from traditional pot pie, transfer the finished dish to a casserole, top with panko breadcrumbs mixed with melted butter, and broil for 2-3 minutes until golden. This adds textural contrast and visual appeal without the work of making pastry.
Vegetarian Version: Skip the chicken and use vegetable stock instead of chicken stock. Add extra vegetables like diced butternut squash, zucchini, or chickpeas for protein and substance. The creamy sauce and gnocchi still deliver plenty of satisfaction.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will continue absorbing liquid as it sits, so the dish will thicken considerably. I add a splash of milk or chicken stock when reheating to loosen it back up. Microwave individual portions for 2-3 minutes, stirring halfway through, or reheat gently on the stovetop over medium-low heat, adding liquid as needed.
Freezing this dish is possible but the texture of the gnocchi changes slightly—they become softer and less distinct. If you plan to freeze it, undercook the gnocchi slightly during the initial preparation. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator, then reheat on the stovetop, adding extra liquid to reach the right consistency.
For meal prep, I sometimes make a double batch and portion it into containers with a side of steamed vegetables or salad. It reheats well at work and provides a satisfying, homemade lunch that beats takeout any day. The protein from the chicken keeps you full all afternoon.
Common Questions
Can I use fresh gnocchi instead of shelf-stable? Yes, fresh gnocchi works beautifully and actually cooks even faster—usually in 2-3 minutes. Watch it carefully because it can overcook and become mushy if you’re not paying attention. Fresh gnocchi has a more delicate texture and slightly richer flavor. You’ll find it in the refrigerated pasta section.
What if I don’t have poultry seasoning? Make your own by mixing ½ teaspoon dried sage, ¼ teaspoon dried thyme, and ¼ teaspoon dried rosemary. This combination captures the essential flavors of commercial poultry seasoning. You can also just use extra thyme or add a bay leaf while simmering, removing it before serving.
Can I make this without mushrooms? Absolutely. Some people aren’t mushroom fans, and that’s fine. Just increase the amount of other vegetables slightly to keep the ratio balanced. Extra carrots, more celery, or add some diced bell peppers instead. The dish will be just as delicious.
How do I prevent the gnocchi from sticking? Stir frequently while the gnocchi cooks and make sure you have enough liquid in the pot. The gnocchi releases starch as it cooks, which can make it sticky if the pot is too dry. Keep the heat at medium and add a splash more liquid if things start looking too thick.
Can I use turkey instead of chicken? Definitely. Leftover holiday turkey works wonderfully in this recipe and is a great way to use up extras. Deli turkey or ground turkey cooked and crumbled also work. The seasonings in the recipe complement any poultry, so feel free to use what you have or what’s on sale.
This one-pot wonder has earned its place as a regular in my dinner rotation because it delivers maximum comfort with minimum effort. The combination of tender gnocchi, savory chicken, and creamy vegetables in every bite feels like a warm hug after a long day. Whether you’re feeding picky kids or entertaining adults, this dish satisfies everyone without requiring you to spend your evening in the kitchen.
One Pot Gnocchi Chicken Pot Pie
Ingredients
Equipment
Method
- Heat a Dutch oven or large pot over medium-high heat. Melt the butter and add sliced carrots, mushrooms, celery, and chopped shallot. Sauté for about 10 minutes until vegetables are tender and starting to brown at the edges.
- Stir in minced garlic, poultry seasoning, and dried thyme. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent garlic from burning.
- Sprinkle flour evenly over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
- Slowly pour in the chicken stock while stirring continuously to prevent lumps. Add the milk and stir. Bring the mixture to a simmer, about 3-4 minutes.
- Add the gnocchi to the simmering sauce. Cook over medium heat for 5-6 minutes, stirring frequently, until the gnocchi are tender and plump.
- Stir in the shredded chicken and frozen peas. Heat through for 2-3 minutes until peas are bright green and tender. Season with salt and pepper to taste. Serve hot in bowls.
