One Pot Gnocchi Chicken Pot Pie: A Delicious 30-Minute Win

Sometimes life just calls for a hug in a bowl, doesn’t it? That’s exactly what this One Pot Gnocchi Chicken Pot Pie delivers—creamy, hearty, and packed with all the classic flavors you crave, minus the fussy pie crust. This recipe keeps things simple, soul-soothing, and quick enough for a Tuesday night, but fancy-looking enough to wow at Sunday dinner.

And the best part? Yep, it all comes together in one pot. Fewer dishes = more time to kick back with that glass of wine (or let’s be real… fold the laundry that’s been sitting for two days).

Why You’ll Love This One Pot Gnocchi Chicken Pot Pie

This dish combines everything we love about traditional pot pie with the pillowy, cozy goodness of gnocchi. Think of it as comfort food with a modern twist:

• Minimal cleanup. One pot is all you need.
• Big flavors, simple steps. Carrots, celery, and mushrooms build that nostalgic pot pie base, while fresh garlic and herbs take it to the next level.
• Weeknight-friendly. Using rotisserie chicken saves time without sacrificing flavor.
• Gluten-free option. Swap in gluten-free flour and you’re good to go.

Honestly, it’s like your grandma’s chicken pot pie went on a spa retreat and came back a little trendier.

Ingredients You’ll Need

Here’s everything to gather before you start stirring:

• Butter – for that rich, comforting base
• Fresh vegetables – carrots, celery, mushrooms (hello, classic pot pie vibes)
• Shallot or onion – aromatic magic
• Garlic – fresh, because jarred just won’t cut it here
• Gluten-free flour – or regular, if you prefer
• Chicken stock – layers of flavor
• Milk – to make it creamy and dreamy
• Gnocchi – potato dumplings = the star of the show
• Cooked chicken – rotisserie is a lifesaver
• Frozen peas – colorful, sweet, and oh-so nostalgic
• Seasonings – poultry seasoning, thyme, and optional Dijon + nutmeg for depth

How to Make One Pot Gnocchi Chicken Pot Pie

Here’s where the magic happens. Don’t worry—no complicated pastry rolling, no mystery ingredients, and definitely no mountain of dirty dishes at the end. Just one pot, a handful of fresh ingredients, and about 30 minutes standing between you and pure comfort food bliss. Ready? Let’s cook!

Step 1: Build your flavor base.

Melt that glorious butter in a big, deep skillet over medium heat. Toss in carrots, celery, onion, and a little salt. Let them soften for about 6–8 minutes. This is your cozy pot pie foundation—the part where your kitchen starts smelling so good that family members suddenly “wander in” to check on dinner.

Step 2: Add the magic makers.

Next, add mushrooms and garlic. Cook them down until the mushrooms release their juices, about 5 minutes. This is where the flavor deepens, and honestly, you’ll want to stick your face over the pan (but please, don’t burn your eyebrows off).

Step 3: Get thick with it.

Sprinkle flour over your veggies, stirring to coat. Cook for 2 minutes, stirring constantly. This quick step is what turns your sauce from thin and sad into silky and spoon-coating.

Step 4: Make it saucy.

Grab your whisk—it’s time for some kitchen therapy. Slowly whisk in chicken stock, then add milk. Stir continuously to avoid lumps. Toss in Dijon, Italian seasoning, and a pinch of nutmeg if you’re feeling fancy. Now we’re talking creamy, dreamy sauce vibes.

Step 5: Drop in the gnocchi.

Bring everything to a gentle simmer and add those little potato pillows of happiness. Let them cook uncovered for 4–5 minutes. Stir occasionally, but resist the urge to taste-test every single dumpling (easier said than done).

Step 6: Cozy it all together.

Stir in the shredded chicken and peas. Let everything simmer for 3–4 minutes until the sauce thickens and the filling is bubbling with comfort.

Step 7: Finish with flair.

Fold in fresh herbs, taste, and adjust with salt and pepper. Now, step away from the stove and let it rest for 5 minutes. This short pause helps the sauce cling to the gnocchi like your favorite chunky sweater. Sprinkle with Parmesan if you want to go full cozy mode.

Tips for Perfect One Pot Gnocchi Chicken Pot Pie

• Shortcut alert: No shame in using a rotisserie chicken—it saves time and still packs flavor.
• Make ahead magic: Cook the base ahead of time, then reheat and add gnocchi + chicken right before serving.
• Veggie swap: Toss in spinach, corn, or even green beans if you’ve got picky eaters (or just a fridge begging to be cleaned out).
• Cream factor: Whole milk gives the richest texture, but 2% works just fine.

This recipe quickly became a family favorite in my house. The first time I served it, my kids were so quiet at the table—no arguments, just happy slurping. If you’re a mom, you know that’s basically the ultimate dinner win.

FAQs About One Pot Gnocchi Chicken Pot Pie

Bringing It All Together

This One Pot Gnocchi Chicken Pot Pie is the comfort food shortcut we all need in our back pocket—rich, creamy, and loaded with cozy flavors that make everyone at the table happy. Whether it’s a chilly fall evening, a busy weekday dinner, or just one of those nights you need a little edible hug, this dish has your back.

So grab that skillet, pour yourself a glass of something you love, and let the magic of chicken and gnocchi do the rest.

More Cozy Comfort Recipes You’ll Love

If this One Pot Gnocchi Chicken Pot Pie has you craving more cozy, comforting meals, here are a few other reader-favorites you won’t want to miss:

• Warm up with a bowl of creamy and nourishing Autumn Wild Rice Soup—perfect for chilly nights when you need a little extra comfort.
• Keep the cozy vibes going with my hearty and creamy Chicken Pot Pie Soup, a spoonable twist on the classic.
• Looking for another one-pot wonder? Try my rich and savory Autumn Harvest Chicken Skillet.
• If you love the gnocchi here, you’ll definitely want to check out my quick and delicious Crispy Gnocchi with Spinach and Feta for another weeknight win.

Each of these recipes pairs beautifully with the same cozy, family-friendly spirit as today’s dish. Bookmark them now so your dinner rotation never gets boring!

Print