Creamy One Pot Gnocchi Chicken Pot Pie Dinner

Ingredients for One Pot Gnocchi Chicken Pot Pie

For the Creamy Base

• Olive Oil: Just a drizzle, hon, to get things started. I always eyeball it, too little and things stick, too much and it’s greasy.
• Yellow Onion: Don’t skip this! It’s the aromatic foundation for our One Pot Gnocchi Chicken Pot Pie. I usually chop mine a bit rustic, a few tears are always worth it for the flavor.
• Carrots: Sweetness and color, a must for any pot pie. I tried once using pre-shredded, and they just dissolved, so give ’em a proper dice.
• Celery: The unsung hero! Adds a subtle savory depth. Mine always seems to go limp in the fridge, but even a slightly tired stalk works here.
• Garlic: More is more, in my book! Minced, please. I’ve had garlic burn on me before, so keep an eye on it it goes from fragrant to bitter in a flash.
• Chicken Broth: Use a good quality one, low sodium if you can. It’s the liquid backbone of our sauce. I swear by homemade, but store-bought works in a pinch!
• Milk: Whole milk is what I use for richness. Honestly, don’t use skim milk, just don’t. It won’t give you that luscious, creamy texture this One Pot Gnocchi Chicken Pot Pie deserves.
• Heavy Cream: This is where the magic happens, making everything silky and decadent. A little splurge, but so worth it!

The Stars of the Show

• Cooked Chicken: Leftover rotisserie chicken is my secret weapon! Shredded or diced, whatever you have. I’ve used leftover roasted chicken too, and it’s equally good.
• Potato Gnocchi: Shelf-stable kind, not frozen, for this one-pot wonder. They cook up so tender and soak up all that incredible sauce. I didn’t expect them to be so perfect for this, but wow!

Flavor Boosters

• Dried Thyme: Earthy and classic pot pie flavor. I always keep a big jar because I use it in everything.
• Dried Rosemary: A little goes a long way. Adds a lovely, woodsy note. Fresh is great if you have it, but dried is totally fine here.
• Salt & Black Pepper: Season to taste, always. I tend to be heavy-handed with pepper, it just brightens everything up!
• Fresh Parsley: For a pop of color and freshness at the end. It’s not just a garnish, it adds a bright counterpoint to the rich sauce.

Finishing Touches

• Frozen Peas: Stirred in at the very end so they stay vibrant and sweet. I always forget to add them until the last minute, but it works out!
• Shredded Cheddar (Optional): If you want a little cheesy goodness on top, go for it! I sometimes sprinkle a bit on before serving, because why not?

Crafting Your One Pot Gnocchi Chicken Pot Pie

Sauté the Veggies:

Grab a big, sturdy pot or Dutch oven you’ll use it for everything, hence the “one pot” part! Heat a splash of olive oil over medium heat. Toss in your chopped onion, carrots, and celery. Let them soften up for about 5-7 minutes, stirring occasionally. You want them tender, not browned, so keep an eye on them. This is where the kitchen starts to smell like pure comfort, I swear! I used to rush this step, and the veggies would be crunchy, which is not what we want in a creamy One Pot Gnocchi Chicken Pot Pie.

Infuse the Aromatics & Broth:

Now, add your minced garlic, dried thyme, and dried rosemary. Stir it all around for just a minute until you can really smell that garlic oh, it’s heavenly! Pour in the chicken broth and bring it to a gentle simmer. Give it a good stir, scraping up any delicious bits from the bottom of the pot. This step really builds the foundation of flavor for the creamy sauce. I once forgot the thyme, and the whole dish felt like it was missing something crucial, so don’t skip those herbs!

Bring in the Stars:

Add your cooked chicken and the potato gnocchi to the simmering broth. Pour in the milk and stir gently to combine everything. Make sure the gnocchi is mostly submerged in the liquid. Bring it back to a gentle simmer, then reduce the heat to medium-low. Let it cook for about 8-10 minutes, stirring occasionally. You’ll see the gnocchi start to puff up and the sauce will thicken. This is where the magic happens for our One Pot Gnocchi Chicken Pot Pie!

Creamy Perfection & Peas:

Once the gnocchi is tender and the sauce has thickened to your liking, stir in the heavy cream and frozen peas. Cook for another 2-3 minutes, just until the peas are heated through and the sauce is wonderfully creamy. Taste it, hon! This is your chance to adjust the salt and pepper. I always add a little more pepper here, it just makes the flavors sing. Don’t let it boil vigorously once the cream is in, just a gentle simmer is what we’re after.

Optional Cheesy Finish:

If you’re feeling a little extra (and who isn’t, sometimes?), sprinkle your shredded cheddar cheese over the top of the One Pot Gnocchi Chicken Pot Pie. Pop the pot under the broiler for a few minutes, just until the cheese is bubbly and golden brown. Watch it like a hawk, though, because broiler cheese goes from perfect to burnt in a flash! This step isn’t strictly necessary, but it adds a lovely golden crust that feels so comforting.

Serve It Up:

Remove the pot from the heat and let your beautiful One Pot Gnocchi Chicken Pot Pie rest for a couple of minutes. Garnish with fresh chopped parsley for a burst of color and freshness. Dish it out into bowls and prepare for some serious comfort. The gnocchi will be soft and pillowy, swimming in that rich, savory sauce. It’s a hug in a bowl, truly, and it smells absolutely incredible. Enjoy your masterpiece!

Storing Your One Pot Gnocchi Chicken Pot Pie

Leftovers of this One Pot Gnocchi Chicken Pot Pie are actually pretty great, which is a big win in my book! Just make sure it cools completely before you transfer it to an airtight container. It’ll keep in the fridge for about 3-4 days. Now, reheating is where I’ve made some mistakes. I microwaved it once, and the gnocchi got a little mushy, and the sauce separated so don’t do that lol. The best way I’ve found is to gently warm it on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce back up. It gets that creamy texture back, and the gnocchi holds up much better. Freezing? I haven’t had much luck, the gnocchi texture changes too much for my liking, but you can try if you’re feeling adventurous!

One Pot Gnocchi Chicken Pot Pie Ingredient Swaps

This One Pot Gnocchi Chicken Pot Pie is super adaptable, which I love! If you don’t have chicken, cooked turkey works beautifully, especially around Thanksgiving leftovers. I’ve even tried it with shredded pork, and it was… kinda interesting, but definitely edible if that’s all you have! For veggies, feel free to swap in whatever you have on hand corn, green beans, or even some chopped mushrooms would be lovely. I’ve been known to toss in a handful of spinach at the very end when I need to clear out the fridge. As for the gnocchi, if you’re out, some small pasta like ditalini or even egg noodles could work, though the texture will be different. I tried pasta once, and while it was still delicious, it didn’t have that same pillowy comfort of the gnocchi. Experiment and see what you like!

Serving Your One Pot Gnocchi Chicken Pot Pie

This One Pot Gnocchi Chicken Pot Pie is a meal in itself, but sometimes you just want a little something extra, right? I love serving it with a simple, crisp green salad with a bright vinaigrette to cut through the richness. A slice of crusty bread or some warm biscuits for dipping into that glorious sauce? Yes please! For drinks, a crisp white wine, or honestly, just a big glass of iced tea or even a cozy mug of hot cider if it’s chilly out. This dish and a good rom-com on a Friday night? That’s my kind of pairing. It’s the ultimate comfort food, perfect for family dinner, a casual get-together, or just a quiet night in when you need a little culinary hug.

The Story Behind This Comforting Gnocchi Pot Pie

The classic chicken pot pie has roots deep in comfort food history, a dish that says “home” to so many. My version of One Pot Gnocchi Chicken Pot Pie, though, is a bit of a modern twist born out of necessity and a love for Italian flavors. Pot pies often have that flaky, buttery crust, which I adore, but sometimes life calls for something simpler, faster. Gnocchi, with its soft, dumpling-like texture, was the perfect stand-in, giving that hearty, satisfying bite without the fuss of pastry. It’s a fusion that feels both familiar and new, blending the rustic charm of a traditional pot pie with the ease and delightful chewiness of gnocchi. It’s my personal homage to those comforting flavors, made approachable for any weeknight.

Frequently Asked Questions About One Pot Gnocchi Chicken Pot Pie

→ Can I use frozen gnocchi for this recipe?

I wouldn’t, hon! Frozen gnocchi tends to get a bit gummy when cooked directly in the sauce, and the timing will be off. Stick to the shelf-stable kind for this One Pot Gnocchi Chicken Pot Pie, it just works better.

→ What if I don’t have heavy cream?

You can use half-and-half, but the sauce won’t be quite as rich and thick. I’ve tried it, and it works, kinda, but the heavy cream gives it that special lusciousness that makes this One Pot Gnocchi Chicken Pot Pie sing.

→ How can I make the sauce thicker?

If your sauce isn’t as thick as you like, you can make a quick slurry with a tablespoon of cornstarch mixed with a tablespoon of cold water, then stir it into the simmering sauce. It thickens right up! I always keep cornstarch handy for those “oops, too thin” moments.

→ Can I prep this dish ahead of time?

You can chop all your veggies and shred your chicken ahead of time, which makes assembly for this One Pot Gnocchi Chicken Pot Pie super fast. I wouldn’t cook it all the way through, though, as the gnocchi can get mushy if reheated too many times.

→ Can I add other vegetables?

Absolutely! I often toss in whatever’s in my crisper drawer. Diced potatoes, green beans, or even some corn would be delicious additions to your One Pot Gnocchi Chicken Pot Pie. Just make sure they’re cut small enough to cook through.