The cozy comfort food mash-up you didn’t know you needed… until now!
💛 Welcome to My Kitchen!
Let me set the scene: it was one of those chilly, gray evenings where you just want something warm and buttery bubbling away on the stove. My husband had a long day, the kids were hungry (and dramatic, as usual), and I had a fridge full of leftovers and about 45 minutes until we all turned into hangry goblins. 😅
I was craving pot pie—like, the golden, creamy, soul-hugging kind my mom used to make from scratch on Sundays. But I didn’t have the time (or honestly, the patience) to roll out pie dough or dirty a bunch of dishes. That’s when inspiration struck: why not marry the comforting flavors of chicken pot pie with the pillowy joy of gnocchi… and make it all in one pot?
Let me tell you… this One-Pot Gnocchi Chicken Pot Pie is everything. Creamy, hearty, loaded with veggies, and those little gnocchi dumplings? They soak up the sauce and turn into fluffy, flavor-packed bites of heaven.
I couldn’t wait to share this with you because this dish is officially in our regular dinner rotation now—and I know it’s going to be a hit in your home too.
🍽 Why You’ll Love This One-Pot Wonder:
- Creamy and comforting with all the classic chicken pot pie flavor
- No crust fuss! Gnocchi gives you the soft, doughy bite without needing to bake a crust
- Ready in about 30 minutes—perfect for busy weeknights
- One pot = less cleanup (and who doesn’t love that?)
- Easily customizable—use up leftover rotisserie chicken, frozen veggies, or whatever’s in your fridge!
Frequently Asked Questions❓
Can I use frozen gnocchi?
You sure can! Just add a couple extra minutes to the simmer time and make sure they’re cooked through and tender.
What veggies can I add?
Mushrooms, green beans, corn, spinach—you name it! Just be sure to sauté tougher veggies like mushrooms first so they don’t water down the sauce.
Can I make this dairy-free?
Yep! Use olive oil instead of butter, swap the milk for unsweetened almond milk or oat milk, and skip the Parmesan. It’ll still be creamy thanks to the flour-thickened broth.
Ingredients :
Here’s everything I used to whip this together—and trust me, you probably have most of it already!
- 2 tablespoons unsalted butter (for that rich, buttery base)
- 1 tablespoon olive oil (helps prevent the butter from browning too fast)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (or a few sprigs of fresh if you’ve got it)
- ¼ cup all-purpose flour (this thickens the creamy base)
- 2 cups cooked shredded chicken (leftover rotisserie works beautifully)
- 2 cups chicken broth (low sodium if you’re watching salt)
- 1 cup whole milk (or half-and-half if you want it extra creamy)
- 1 (16 oz) package potato gnocchi (the shelf-stable kind in the pasta aisle)
- 1 cup frozen peas
- Optional: ¼ cup grated Parmesan cheese for a savory boost
👩🍳 Let’s Get Cooking:
Get your big ol’ Dutch oven or deep skillet ready—this all comes together in one pan.
1-Sauté the base veggies:
Melt the butter and olive oil over medium heat. Add in the chopped onion, carrots, and celery. Sauté for about 6–7 minutes, until the veggies start to soften and your kitchen smells like magic. Stir in the garlic, salt, pepper, and thyme, and cook for another minute.
2-Make the roux:
Sprinkle the flour over the veggie mixture and stir to coat. It’ll look a bit pasty—totally normal! Cook for 1–2 minutes to get rid of that raw flour taste.
3-Add the liquids:
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Follow with the milk and keep stirring until everything smooths out. Bring it to a gentle simmer and let it thicken—this usually takes 3–4 minutes.
4-Add chicken & gnocchi:
Stir in the shredded chicken and gnocchi. Reduce the heat to medium-low, cover, and let it simmer for about 7–9 minutes. Give it a stir every now and then so nothing sticks!
5-Finish with peas & cheese:
Toss in the frozen peas and Parmesan (if using). Cook uncovered for another 2–3 minutes, until the peas are tender and everything’s thick and cozy. Taste and adjust salt and pepper if needed.
6-Serve it up hot!
Ladle into bowls and maybe top with a sprinkle of fresh parsley or a little extra parm. I dare you not to go back for seconds. 😉
🔥 Pro Tips for Cozy Perfection:
- Use rotisserie chicken to make this even faster—white or dark meat both work great!
- Want a bit more richness? Swap in heavy cream for part of the milk.
- If your gnocchi is sticking, add a splash more broth or milk—it thickens fast!
- Don’t overcook the gnocchi—they should be soft and pillowy, not mushy.
🥡 Storage & Reheating:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or in the microwave with a splash of milk to loosen up the sauce.
- This one doesn’t freeze super well (because of the dairy and gnocchi texture), but honestly… I doubt you’ll have any left to freeze. 😉
Serving suggestion: We love this with a side of warm, crusty bread or even just a fresh green salad with lemon vinaigrette to balance the creaminess.
