One Pot Gnocchi Chicken Pot Pie (Printable)

Comforting one-pot meal with pillowy gnocchi, tender chicken, and vegetables in creamy sauce.

# What You’ll Need:

→ Meats

01 - 2 cups cooked chicken breast, shredded or diced (about 12 ounces)

→ Vegetables

02 - 1 cup diced carrots
03 - 1 cup frozen peas
04 - 1 cup diced celery
05 - 1 cup diced onion
06 - 2 cloves garlic, minced

→ Other

07 - 1.1 pounds potato gnocchi (store-bought or homemade)
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons olive oil
10 - 1/4 cup all-purpose flour
11 - 2 cups chicken broth
12 - 1 cup whole milk or half-and-half
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried sage
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
17 - 1/4 cup grated Parmesan (optional)
18 - Fresh parsley, chopped for garnish

# Directions:

01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat until butter melts and begins to shimmer.
02 - Add diced onions, carrots, and celery to the pot. Sauté for 5–6 minutes, stirring occasionally, until vegetables soften and onions become translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Sprinkle flour evenly over the vegetables, stirring constantly to coat. Cook for 1–2 minutes to eliminate raw flour taste and form a thick paste.
05 - Gradually whisk in chicken broth and milk or half-and-half, stirring continuously to prevent lumps from forming.
06 - Add dried thyme, sage, salt, and black pepper. Bring to a gentle simmer and cook for approximately 5 minutes until sauce thickens enough to coat the back of a spoon.
07 - Stir in uncooked gnocchi, cooked chicken, and frozen peas. Ensure gnocchi are fully submerged in the liquid for even cooking.
08 - Cover and simmer for 10–12 minutes, stirring occasionally to prevent sticking, until gnocchi are tender and float to the surface.
09 - Remove from heat and stir in Parmesan cheese if using. Garnish with chopped fresh parsley before serving hot.

# Expert Tips:

01 -
  • Everything cooks in one pan, meaning less cleanup and more time with your family
  • The gnocchi creates this incredibly rich, thick sauce without needing to make a separate crust
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • The sauce will continue thickening as it sits, so don't panic if it seems slightly loose at first
  • Gnocchi cooks much faster than regular pasta, so don't walk away or they'll become gummy
  • Using half-and-half instead of milk creates an even richer sauce that's worth the extra calories
03 -
  • Cut your vegetables uniformly so they cook evenly and nobody gets a crunchy carrot
  • Room temperature liquids prevent the sauce from breaking when you add them to the hot roux
  • Pre-shredded Parmesan often has anti-caking agents that prevent smooth melting, so grate your own if possible

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