Consider this chicken pot pie’s easier, slightly more fun cousin. This One Pot Gnocchi Chicken Pot Pie has the creamy, herby chicken and veggie filling we all know and love, but instead of dealing with pie crust, we’re adding in pillowy potato gnocchi! The result is the coziest 30-minute dinner that’s packed with protein and veggies, and is best enjoyed on chilly fall and winter nights.
Cozy season is upon us! Oof, I just love it. Especially because it means that dinner involves meals like this One Pot Gnocchi Chicken Pot Pie; a recipe that was born out of my love for chicken pot pie and my impatience to actually make it on a weeknight. If you’re anything like me, you will appreciate how quick and easy this one is to throw together, yet it tastes just like creamy chicken pot pie filling!
We have all the usual suspects here like chicken, carrots, celery, onion, peas & corn…but with the lovely addition of potato gnocchi instead of topping it off with biscuits or puff pastry! It all comes together in one pot, meaning less dishes for you to cleanup afterwards. Oh, and thanks to plenty of shredded chicken, bone broth and fairlife milk, this one pot gnocchi chicken pot pie even has 39g of protein per serving!
So the next time you’re craving something hearty and satisfying yet protein and veggie-packed, give this recipe a try! And if you’re gluten free, no problem! You can easily make this one pot gnocchi chicken pot pie gluten free with two tiny swaps…and I swear you won’t even notice a difference. My husband and I couldn’t get enough, so safe to say this will be on rotation this fall and winter.
Why You’ll Love this One Pot Gnocchi Chicken Pot Pie
- This gnocchi chicken pot pie is way quicker and easier to make than the classic dish!
- It’s a protein-packed fall or winter dinner that’s also so cozy and satisfying.
- This recipe can easily be made gluten free with two small swaps.
- Once the chicken is cooked and shredded, the rest comes together in one pot for minimal cleanup.
- It’s creamy, full of veggies and all those warming fall flavors!
What You Need to Make this One Pot Gnocchi Chicken Pot Pie
- Boneless, Skinless Chicken Breast: We are poaching the chicken, then shredding it and adding it into the dish for a big protein boost! Make it even easier by substituting about 3 cups of shredded rotisserie chicken.
- Avocado Oil: Or olive oil, or butter. Used to sauté the vegetables and aromatics and provides the fat needed to create the roux, which thickens the creamy sauce.
- Yellow Onion, Celery & Carrots: Also known as a mirepoix, this is a classic trio that creates the aromatic base of the sauce.
- Fresh Sage & Thyme: I recommend sticking with fresh instead of dried, but in a pinch you can try substituting 1.5-2 tsp rubbed sage and 1/2 tsp dried thyme.
- Fresh Garlic: Measure with your heart 😉
- All Purpose Flour: This helps to thicken the sauce, and you can easily swap in gluten free 1-to-1 flour if needed.
- Chicken Bone Broth: To add volume, as well as protein and extra nutrients, to the sauce. This also works just as well with standard chicken broth or stock.
- Whole Milk: I recommend fairlife whole ultra-filtered milk if you want more protein & less sugar.
- Potato Gnocchi: 1 package of the shelf-stable kind. I used DeCecco brand, and they also carry a gluten free one!
- Frozen Peas & Corn: No need to thaw first — add them right from frozen!
- Dijon Mustard: Adds a subtle tang and savory depth that cuts through the richness of the creamy sauce.
- Kosher Salt & Black Pepper: For seasoning throughout.
How To Make this One Pot Gnocchi Chicken Pot Pie
Poach the Chicken:
First, add chicken breasts to a medium pot, season with kosher salt & black pepper and cover with at least 1″ of water. Bring up to a boil, then cover with a lid, reduce heat to low and let simmer for about 15 minutes, or until the internal temperature reaches 165F. Timing will vary depending on how large/thick your chicken breasts are.
Shred the Chicken:
Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer, and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it’s quicker! You can also substitute about 3 cups of shredded rotisserie chicken.
Saute Mirepoix, Add in Garlic & Herbs:
Bring a large, high-sided pan up to medium heat and add oil or butter. Then, add diced onion, celery and carrots and season with kosher salt. Sauté, stirring occasionally, for 8-10 minutes, until softened. If the veggies are starting to brown, reduce the heat to medium-low. Stir in the garlic, sage and thyme and cook for another 30 seconds, until fragrant.
Build the Creamy Sauce:
Return heat to medium (if applicable), add in the flour and stir until everything is coated. Allow the flour to cook off for 1 minute. Gradually add in the broth, stirring well after each addition. Repeat with the milk. Season with kosher salt & black pepper, then bring up to a gentle boil.
Add in the Chicken, Gnocchi & Frozen Veggies:
Stir in the shredded chicken, gnocchi, frozen corn and peas. Reduce heat to medium-low and let cook for 4-5 minutes, stirring occasionally, until gnocchi is tender and veggies are warm. Finally, stir in the dijon mustard and taste and adjust the amount of kosher salt & black pepper as needed. Keep in mind that the sauce will continue to thicken as it rests, so don’t worry if it seems slightly thin at first. Enjoy!
Frequently Asked Questions:
- Can I make this chicken pot pie gnocchi gluten free? You bet! All you need to do is swap in an equal amount of gluten free 1-to-1 flour and gluten free gnocchi.
- Can I use rotisserie chicken instead? Yes, this is a great option if you want to save on time and dishes. Just substitute about 3 cups of shredded chicken.
- Does the gnocchi need to be cooked separately first? Nope, it cooks right in the pan with the creamy sauce.
- Can I use cauliflower gnocchi instead? I have NOT tested this recipe with cauliflower gnocchi, so I can’t say for sure. If anything, I’d recommend trying a shelf-stable cauliflower gnocchi and avoiding the frozen kind.
- Why does my sauce seem thin? The sauce continues to thicken as the gnocchi chicken pot pie rests, so don’t rush into eating it right after it’s done.
- Can I use 2% or skim milk instead? I recommend sticking with whole milk if you want the creamiest, richest flavor and texture, however you can likely get away with using 2% as well.
How Should I Store Leftover One Pot Gnocchi Chicken Pot Pie?
After this One Pot Gnocchi Chicken Pot Pie has cooled down, transfer any leftovers to an airtight container and store in the fridge for up to 4 days. Since the gnocchi will continue soaking up some of that creamy sauce as it sits, expect the leftovers to be thicker than they were straight from the pan. Re-heat in the microwave gently until heated through. If the sauce has thickened significantly in the fridge, adding a small splash of milk or chicken broth while reheating can help loosen it back up.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Gnocchi Recipes?
- Greek-Style Sheet Pan Gnocchi and Turkey Meatballs
- One-Pan Creamy Tuscan Gnocchi
- Sheet Pan Sausage and Gnocchi Bake with Apple Cider Glaze
One Pot Gnocchi Chicken Pot Pie
Equipment
- medium pot with lid
- hand or stand mixer
- large, high-sided pan
- spatula
Ingredients
- 1 ¼ lbs boneless, skinless chicken breast *
- 3 tbsp avocado or olive oil or butter
- ½ large yellow onion finely diced
- 2 celery stalks finely diced
- 2 medium carrots peeled & finely diced
- 3 large garlic cloves minced
- 2 tbsp fresh chopped sage
- ½ tbsp fresh thyme leaves
- 3 tbsp AP flour (or gluten free 1-to-1 flour)
- 1 ½ cups chicken bone broth
- 2 cups whole milk (I used fairlife)
- 1 package potato gnocchi (17.5oz, can sub gluten free)
- ¾ cup frozen corn
- ¾ cup frozen peas
- 2 tsp dijon mustard
- kosher salt & black pepper to taste
Instructions
- First, add chicken breasts to a medium pot, season with kosher salt & black pepper and cover with at least 1" of water. Bring up to a boil, then cover with a lid, reduce heat to low and let simmer for about 15 minutes, or until the internal temperature reaches 165F. Timing will vary depending on how large/thick your chicken breasts are.1 ¼ lbs boneless, skinless chicken breast, kosher salt & black pepper
- Next, transfer cooked chicken to a large bowl, or the bowl of a stand mixer, and shred it. Alternatively, you can use 2 forks to shred it, but I like the mixer method because it's quicker! You can also substitute about 3 cups of shredded rotisserie chicken.
- Bring a large, high-sided pan up to medium heat and add oil or butter. Then, add diced onion, celery and carrots and season with kosher salt. Sauté, stirring occasionally, for 8-10 minutes, until softened. If the veggies are starting to brown, reduce the heat to medium-low. Stir in the garlic, sage and thyme and cook for another 30 seconds, until fragrant.3 tbsp avocado or olive oil, ½ large yellow onion, 2 celery stalks, 2 medium carrots, 3 large garlic cloves, 2 tbsp fresh chopped sage, ½ tbsp fresh thyme leaves
- Return heat to medium (if applicable), add in the flour and stir until everything is coated. Allow the flour to cook off for 1 minute. Gradually add in the broth, stirring well after each addition. Repeat with the milk. Season with kosher salt & black pepper, then bring up to a gentle boil.3 tbsp AP flour, 1 ½ cups chicken bone broth, 2 cups whole milk, kosher salt & black pepper
- Stir in the shredded chicken, gnocchi, frozen corn and peas. Reduce heat to medium-low and let cook for 4-5 minutes, stirring occasionally, until gnocchi is tender and veggies are warm. Finally, stir in the dijon mustard and taste and adjust the amount of kosher salt & black pepper as needed. Keep in mind that the sauce will continue to thicken as it rests, so don’t worry if it seems slightly thin at first. Enjoy!1 package potato gnocchi, ¾ cup frozen corn, ¾ cup frozen peas, 2 tsp dijon mustard, kosher salt & black pepper
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.