One-Pan Comfort: Delicious One Pot Gnocchi Chicken Pot Pie

3

Prep time 15 minutes

Cooking time 20 minutes

Total time 35 minutes

Servings 4 servings

One Pot Gnocchi Chicken Pot Pie has become my cozy dinner secret on nights when I want comfort without a sink full of dishes. If you crave that rich, creamy pot pie vibe with buttery veggies and tender chicken, this version delivers with pillowy gnocchi instead of a traditional crust. It cooks in one pan, tastes like a hug, and comes out bubbling and golden at the edges. I love how the gnocchi soak up the sauce and turn every bite into a little cloud. If your week is hectic, this is the kind of recipe that still lets you eat wonderfully without fuss. Ready to make the kitchen smell amazing

What Makes This Easy Gnocchi Chicken Pot Pie Unique?

This dish takes everything you love about pot pie and streamlines it into one skillet. No rolling dough. No fighting with pie crust. Just soft gnocchi, juicy chicken, and a creamy veggie-studded sauce that comes together quickly. I lean on simple grocery staples, and it still tastes like you babysat the pot all afternoon.

The Story Behind This Recipe

From my kitchen to yours—One-Pan Comfort: Delicious One Pot Gnocchi Chicken Pot Pie mixes classic comfort with a cozy aroma. Tested, tasted, and ready for your table. One Pot Gnocchi Chicken Pot Pie has become my cozy dinner secret on nights when I want comfort without a sink full of dishes. If you…

Cuts Food

The big twist is obvious. Gnocchi. Those little potato dumplings are the perfect stand-in for crust. They cook directly in the sauce, release a bit of starch, and help thicken everything into a silky, spoonable stew. Plus, they give you that hearty bite you want in a cold-weather dinner.

If you are into cozy spins on classics, you might also love my biscuit-topped take on pot pie. It is extra cheesy and seriously comforting. Here is the link if you want to peek at it too: comforting cheesy chicken pot pie with biscuit topping.

And because you asked for better weeknights, this entire recipe works in one pan on the stovetop. That is speed and flavor in harmony.

Ingredients You’ll Need

This list is pantry-friendly and flexible. Swap if you need, but these base ingredients keep the texture and flavor just right. I will note my favorite shortcuts for fast prep.

• Olive oil or butter
• Onion and carrots, diced
• Celery, sliced
• Garlic, minced
• All-purpose flour, for thickening
• Chicken broth and a splash of milk or cream
• Italian seasoning or thyme
• Salt and black pepper
• Packaged shelf-stable or refrigerated gnocchi
• Cooked chicken, shredded or cubed (rotisserie works great)
• Frozen peas and corn
• Optional finish: grated Parmesan, parsley, and a squeeze of lemon

Pantry Staples

Olive oil or butter lays the flavor foundation. Flour whisked with the veggies helps the sauce thicken without lumps. I like to season early and often with Italian seasoning, plus salt and pepper to taste.

Fresh Add-Ins

Carrots, celery, and onion bring pot pie energy. A handful of frozen peas and corn add color and sweetness. Chicken keeps it hearty and satisfying, and the gnocchi makes the whole dish feel special with hardly any effort.

If one-pan cooking is your thing, you can browse more ideas over here: one-pot recipes collection. I keep those recipes on repeat when life gets busy.

Step-by-Step Instructions

Here is exactly how I make it on a weeknight. It is straightforward, calm, and never fussy. If the pan looks crowded, that is good. The gnocchi will drink up the sauce and plump into tender pillows.

Make the Base

Warm a large, deep skillet over medium heat and add a swirl of olive oil or a knob of butter. Toss in onion, carrots, and celery. Season with a little salt and pepper. Cook until the vegetables soften and smell sweet, about 5 to 7 minutes. Stir in garlic for 30 seconds until fragrant. Sprinkle flour over the veggies and stir to coat evenly. Slowly pour in chicken broth while stirring, then add milk or cream. Bring to a gentle simmer so the sauce thickens up.

Add Gnocchi and Chicken

Stir in Italian seasoning or thyme. Add the gnocchi and simmer gently for 3 to 5 minutes until they start to float and the sauce looks glossy. Fold in cooked chicken along with peas and corn. Keep it at a low simmer so the gnocchi do not burst and the sauce stays smooth.

Thicken and Finish

Taste and adjust salt and pepper. If you want extra richness, add a splash more milk or a small pat of butter. A sprinkle of Parmesan and a squeeze of lemon wakes everything up right at the end. Let it rest off the heat for a couple of minutes to settle.

If you like this style of low-stress comfort, you will probably enjoy this creamy pasta too: one pot chicken Alfredo pasta. Same one-pan ease, different flavor mood.

Tips for the Best One Pot Gnocchi Chicken Pot Pie

This recipe is forgiving, but these quick tips help you nail the texture every time.

Use rotisserie chicken. It speeds everything up and keeps the chicken juicy. If you cook your own, season it well so the sauce sings.

Mind the simmer. Keep it gentle so your sauce stays creamy and the gnocchi stay intact. A rolling boil can make the sauce split.

Adjust thickness. If the sauce feels too thin, let it simmer one or two more minutes. If it is too thick, splash in broth or milk and stir until it loosens.

Finish with acid and herbs. A tiny squeeze of lemon and fresh parsley at the end gives brightness. It keeps the dish cozy but not heavy.

Make it your own. Mushrooms, spinach, or diced potatoes are great cozy extras. If you add mushroom, sauté them first to cook off moisture.

Made this on a Wednesday after work and my kids asked for seconds. The gnocchi made it feel special and I could not believe I only had one pan to wash. Keeper.

If you want a different one-pan comfort route, peek at this skillet favorite: one pot chicken and orzo skillet. It has the same cozy factor with a lighter feel.

Why This Recipe is Perfect for Any Season

I make this in winter when I want a hug in a bowl, but it works in spring and summer too. Swap in zucchini or fresh corn when the produce bins are overflowing. In fall, add a pinch of nutmeg to the sauce for warmth and depth.

The built-in flexibility is what makes One Pot Gnocchi Chicken Pot Pie a year-round favorite. You can keep the base the same and change the vegetables, herbs, or even the dairy. Go with milk for a lighter version or use half-and-half for a richer one. The gnocchi always pull everything together.

Looking for a sweet finish after a savory pot pie night? These quick treats make a fun dessert project: pecan pie dump cake. And if you are still craving gnocchi comfort, I have another cozy spin right here: cozy one pot gnocchi chicken pot pie.

Common Questions

Can I use frozen gnocchi? Yes. Add them straight from the freezer and simmer a minute or two longer. Make sure the sauce is gently bubbling, not boiling hard.

What is the best chicken to use? I love rotisserie for convenience. Leftover roasted or poached chicken works too. Just season well so the sauce tastes full.

How do I store leftovers? Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat slowly on the stovetop with a splash of broth or milk to loosen the sauce.

Can I make it gluten-free? Yes. Use gluten-free gnocchi and swap the flour for a gluten-free all-purpose blend or a cornstarch slurry. Check your broth label too.

Will dairy-free milk work? Absolutely. Try unsweetened almond milk or a light coconut milk. The flavor will shift slightly, but it is still delicious and creamy.

Ready to Tuck In?

One Pot Gnocchi Chicken Pot Pie is cozy, creamy, and simple enough for any night. It brings that pot pie flavor without the extra steps, and the gnocchi make it feel like a little dinner upgrade. If you want another perspective or variation, I love how this version is broken down here: One Pot Gnocchi Chicken Pot Pie – Iowa Girl Eats. Try this once and you will have a new weeknight favorite with one pan to wash. Put on a comfy playlist, simmer gently, and enjoy the first spoonful while it is still steamy.