A silky, savory twist on a classic, One Pot Gnocchi Chicken Pot Pie marries pillowy gnocchi with a creamy, herb-scented filling. The dish elevates homey comfort with a glossy, reduced sauce and crisped top for contrast. Serve it alongside a bright salad or a delicate roasted vegetable; for a suggested accompaniment, consider this best side dish for chicken pot pie to complete the plate.

Why Make This Recipe

Effortless Yet Elegant: One-pot technique reduces fuss while producing layered flavors and a refined presentation.
Minimal Ingredients: Pantry-friendly staples come together into a generous, restaurant-style sauce.
Impressive Flavor: Browning the chicken and deglazing the pan concentrates savory notes, while fresh herbs brighten the finish.

This version stands apart by using gnocchi for a tender, pillowy base instead of pastry, and by finishing with a quick oven crisp to introduce textural contrast—creamy interior, golden top.

Ingredients:

Base

1 lb (450 g) chicken thighs, boneless skinless, cut into 1-inch pieces (pat dry)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil

Vegetables & Aromatics

1 medium yellow onion, finely diced
2 carrots, peeled and diced small
2 celery stalks, diced
2 garlic cloves, minced

Sauce

3 tablespoons unsalted butter, room temperature
3 tablespoons all-purpose flour
2 cups low-sodium chicken stock, warm
1 cup whole milk or half-and-half, warm
1 teaspoon Dijon mustard
1/2 teaspoon freshly grated nutmeg (optional)
1 cup frozen peas, thawed

Gnocchi & Finishing

1 lb (450 g) potato gnocchi, fresh or refrigerated (not fully frozen)
1/2 cup Parmesan, finely grated
2 tablespoons fresh parsley, finely chopped (for garnish)
Fresh thyme leaves (stripped), about 1 teaspoon

Topping (optional)

1/2 cup panko breadcrumbs
1 tablespoon melted butter
Zest of 1/2 lemon (optional, for brightness)

Precision notes: use room temperature butter for a smooth roux; warm liquids prevent lumps; fresh herbs finely chopped for even distribution.

How to Make One Pot Gnocchi Chicken Pot Pie:

Season the chicken with salt and pepper. Heat olive oil in a large ovenproof skillet over medium-high heat. Brown the chicken in batches until golden (2–3 minutes per side); remove and set aside. Tip: don’t overcrowd the pan—browning builds flavor.
Lower heat to medium. Add butter, then the diced onion, carrot, and celery. Sauté until the vegetables are soft and translucent and the aroma is sweet (about 6–8 minutes). Add garlic and cook 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir to coat, cooking 1–2 minutes to form a light roux (it will smell slightly nutty). This step thickens the sauce.
Gradually whisk in warm chicken stock, scraping browned bits from the pan to deglaze and capture all flavor. Add the milk and Dijon, and simmer until the sauce is smooth and begins to thicken to a creamy consistency that coats a spoon (3–5 minutes).
Return the browned chicken to the skillet along with any accumulated juices. Stir in the peas and thyme. Taste and adjust seasoning (salt, pepper, nutmeg). The filling should be velvety and glossy.
Gently fold in the gnocchi so each piece is coated in sauce. Sprinkle Parmesan evenly over the top. For texture, combine panko and melted butter and scatter over the surface.
Transfer the skillet to a preheated 425°F (220°C) oven and bake 10–12 minutes, or until the top turns golden and bubbling and the edges show slight caramelization. If you prefer a more pronounced crust, broil 1–2 minutes while watching closely.
Remove from the oven and let rest 5 minutes to settle the sauce. Finish with a scattering of fresh parsley and a touch of lemon zest if using. Mini-tip: resting firms the filling for cleaner portions.

How to Serve One Pot Gnocchi Chicken Pot Pie:

Plate shallow portions in warm bowls to showcase the glossy sauce and golden top. Serve with a light dressed frisée or microgreens to cut richness and introduce a peppery crunch. For an elegant touch, spoon a little extra sauce around the edge of each portion and garnish with a single thyme sprig and a dusting of finely grated Parmesan.

For a creamier accompaniment or to echo classic pot pie flavor you can reference techniques from chicken pot pie made easy with cream of chicken soup.

How to Store One Pot Gnocchi Chicken Pot Pie:

Cool the skillet to room temperature for no more than 2 hours. Transfer leftovers to an airtight container and refrigerate up to 3 days. To preserve texture, reheat in a 350°F (175°C) oven until warmed through (about 15–20 minutes) rather than microwaving—this restores a slight crisp to the topping and keeps the gnocchi tender. For frozen storage, cool completely, freeze in a shallow container up to 2 months, and thaw overnight before reheating.

Tips to Make One Pot Gnocchi Chicken Pot Pie:

Brown in batches for the deepest flavor; fond (browned bits) is essential—deglaze to capture it.
Warm the stock and milk before adding to prevent a lumpy sauce.
If using frozen gnocchi, thaw briefly; fully frozen pieces can rupture when stirred.
For a silkier sauce, strain half the finished filling through a sieve and fold back in for uniform texture.
Finish with lemon zest to lift richness without adding acidity.

Variation (if any):

Mushroom & White Wine: Replace half the stock with dry white wine and add sliced cremini mushrooms for an earthier profile.
Herb-Crusted Top: Swap panko for a herb-and-Parmesan crust and gratinate under the broiler for a golden, aromatic crown.
Vegetarian Option: Omit chicken and increase mushrooms and roasted root vegetables; use vegetable stock.

FAQs:

Can I use frozen gnocchi?

Yes. Thaw slightly before adding; fully frozen gnocchi can break apart when stirred and may release excess water, thinning the sauce.

Is it possible to make this dairy-free?

Substitute butter with olive oil or vegan butter and swap milk/half-and-half for an unsweetened oat or cashew milk. Use a dairy-free Parmesan alternative or nutritional yeast for savory depth.

Can I assemble ahead of time?

You can prepare through step 6, cool, and refrigerate up to 24 hours. Add gnocchi just before baking to prevent it from absorbing excess liquid and becoming gummy.

Conclusion

This One Pot Gnocchi Chicken Pot Pie balances comfort and refinement: tender gnocchi, a glossy, herb-scented sauce, and a crisped finish that sings with texture. It’s a striking weeknight centerpiece that performs beautifully for a dinner party yet remains effortless in execution. Share your adaptations and plating ideas below; recipes evolve in dialogue. For an inspired reference and additional technique notes, see One Pot Gnocchi Chicken Pot Pie – Iowa Girl Eats. How would you make this dish your own?

One Pot Gnocchi Chicken Pot Pie

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Author: chef-ava
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Poultry

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Description

A silky, savory twist on a classic chicken pot pie featuring pillowy gnocchi and a creamy, herb-scented filling.

Ingredients

Scale

1 lb (450 g) chicken thighs, boneless skinless, cut into 1-inch pieces
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 medium yellow onion, finely diced
2 carrots, peeled and diced small
2 celery stalks, diced
2 garlic cloves, minced
3 tablespoons unsalted butter, room temperature
3 tablespoons all-purpose flour
2 cups low-sodium chicken stock, warm
1 cup whole milk or half-and-half, warm
1 teaspoon Dijon mustard
1/2 teaspoon freshly grated nutmeg (optional)
1 cup frozen peas, thawed
1 lb (450 g) potato gnocchi, fresh or refrigerated
1/2 cup Parmesan, finely grated
2 tablespoons fresh parsley, finely chopped (for garnish)
Fresh thyme leaves, about 1 teaspoon
1/2 cup panko breadcrumbs (optional)
1 tablespoon melted butter (optional)
Zest of 1/2 lemon (optional, for brightness)

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Instructions

Season the chicken with salt and pepper. Heat olive oil in a large ovenproof skillet over medium-high heat. Brown the chicken in batches until golden (2–3 minutes per side); remove and set aside.
Lower heat to medium. Add butter, then the diced onion, carrot, and celery. Sauté until the vegetables are soft and translucent (about 6–8 minutes). Add garlic and cook for 30 seconds until fragrant.
Sprinkle flour over the vegetables and stir to coat, cooking for 1–2 minutes to form a light roux.
Gradually whisk in warm chicken stock, scraping browned bits from the pan to deglaze. Add the milk and Dijon, and simmer until the sauce is creamy (3–5 minutes).
Return the browned chicken to the skillet along with any accumulated juices. Stir in peas and thyme. Taste and adjust seasoning.
Gently fold in the gnocchi and sprinkle Parmesan over the top. For texture, combine panko and melted butter and scatter over the surface.
Transfer the skillet to a preheated 425°F (220°C) oven and bake for 10–12 minutes, or until the top is golden and bubbling.
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley and lemon zest if desired.

Notes

For the best texture, cool leftovers to room temperature before refrigerating. Reheat in the oven rather than the microwave to preserve crispness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 25g
Cholesterol: 80mg