One Pot Creamy Gnocchi Chicken Pot Pie
One pot creamy gnocchi chicken pot pie is the ultimate comfort food that’s ready in just 30 minutes. After making this many times, I’ve discovered the trick to a perfectly creamy, not watery, sauce. This hearty, cozy meal is perfect for busy weeknights and better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Honey BBQ Chicken and Rice and Vegan Lentil Empanadas Recipe with Veggie Filling & Chimichurri.
Why This One Pot Creamy Gnocchi Chicken Pot Pie Is Pure Comfort
- It's a one pot meal that's easy to clean up
- The creamy sauce is made with simple ingredients
- It's ready in just 30 minutes for a quick weeknight dinner
- The crispy, golden edges and bubbly cheese topping are irresistible
What You'll Need for One Pot Creamy Gnocchi Chicken Pot Pie
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb boneless, skinless chicken breasts, diced
- 1 lb gnocchi
- 1 cup mixed vegetables (carrots, peas, and corn)
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- Optional: Fresh parsley, chopped
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- chicken breasts: You can also use chicken thighs for this recipe.
- gnocchi: Potato gnocchi works best for this recipe, but you can also use whole wheat or gluten-free gnocchi.
🛒 Tools & Equipment I Recommend
- Large skillet with lid — A large skillet with a lid is essential for making this one pot meal. It allows you to cook the chicken, gnocchi, and vegetables all in one pan. → See on Amazon
- Immersion blender — An immersion blender helps to create a smooth, creamy sauce without having to transfer the ingredients to a blender. → See on Amazon
How to Make One Pot Creamy Gnocchi Chicken Pot Pie
- Step 1: Season the diced chicken breasts with garlic powder, onion powder, thyme, rosemary, salt, and pepper. Cook the chicken in a large skillet over medium heat until browned and cooked through. Remove the chicken from the skillet and set aside.
- Step 2: Add the gnocchi to the skillet and cook until they are tender and begin to brown. Remove the gnocchi from the skillet and set aside.
- Step 3: Add the mixed vegetables to the skillet and cook until tender. Stir in the heavy cream, and bring the mixture to a simmer. Use an immersion blender to blend the sauce until smooth.
- Step 4: Return the chicken and gnocchi to the skillet, and stir to combine. Top with shredded cheddar cheese and place the skillet under the broiler until the cheese is melted and bubbly. Garnish with fresh parsley and crushed red pepper flakes, if desired.
Cook's Tips for Perfect One Pot Creamy Gnocchi Chicken Pot Pie
- Common mistake and fix: The #1 reason this recipe fails is using too much liquid, which results in a watery sauce. To prevent this, make sure to cook the gnocchi until they are tender and begin to brown, and use an immersion blender to blend the sauce until smooth.
- Pro tip: For an extra creamy sauce, you can stir in a tablespoon of cornstarch before blending.
- Pro tip: To make this recipe ahead of time, prepare the chicken, gnocchi, and vegetables, and store them in the refrigerator separately. When ready to serve, combine the ingredients in the skillet and heat until warmed through. Top with cheese and broil until melted and bubbly.
Storing & Reheating One Pot Creamy Gnocchi Chicken Pot Pie
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven or microwave until warmed through.
Freezing One Pot Creamy Gnocchi Chicken Pot Pie
Freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, or until warmed through.
Recipe Notes
- Chef tip: For a gluten-free version, use gluten-free gnocchi and ensure that your chicken broth is gluten-free.
- Best substitution: You can substitute the chicken with diced chicken thighs or cooked, shredded chicken.
- Make-ahead: This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven or microwave until warmed through.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, add a little more chicken broth or milk to thin it out. If the sauce is too thin, simmer it for a few more minutes to reduce the liquid.
Want to level up this recipe?
High-quality chicken breasts — Using high-quality chicken breasts ensures that your pot pie is tender and flavorful. It also pays for itself vs takeout. → Check price on Amazon
One Pot Creamy Gnocchi Chicken Pot Pie
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 lb gnocchi
- 1 cup mixed vegetables (carrots, peas, and corn)
- 1 cup heavy cream
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
Optional Toppings
- Fresh parsley, chopped
- Crushed red pepper flakes
Instructions
- Step 1: Season the diced chicken breasts with garlic powder, onion powder, thyme, rosemary, salt, and pepper. Cook the chicken in a large skillet over medium heat until browned and cooked through. Remove the chicken from the skillet and set aside.
- Step 2: Add the gnocchi to the skillet and cook until they are tender and begin to brown. Remove the gnocchi from the skillet and set aside.
- Step 3: Add the mixed vegetables to the skillet and cook until tender. Stir in the heavy cream, and bring the mixture to a simmer. Use an immersion blender to blend the sauce until smooth.
- Step 4: Return the chicken and gnocchi to the skillet, and stir to combine. Top with shredded cheddar cheese and place the skillet under the broiler until the cheese is melted and bubbly. Garnish with fresh parsley and crushed red pepper flakes, if desired.
Notes
- Chef tip: For a gluten-free version, use gluten-free gnocchi and ensure that your chicken broth is gluten-free.
- Best substitution: You can substitute the chicken with diced chicken thighs or cooked, shredded chicken.
- Make-ahead: This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven or microwave until warmed through.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, add a little more chicken broth or milk to thin it out. If the sauce is too thin, simmer it for a few more minutes to reduce the liquid.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until warmed through.
- Make ahead: This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven or microwave until warmed through.
Nutrition Per Serving
- Calories: 520
- Protein: 35g
- Fat: 25g
- Carbs: 45g
- Fiber: 3g
- Sugar: 4g
- Sodium: 750mg
- Cholesterol: 120mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
One Pot Creamy Gnocchi Chicken Pot Pie FAQs
Yes, you can make this ahead of time and store it in the refrigerator for up to 2 days. Reheat in the oven or microwave until warmed through.
The #1 reason this recipe fails is using too much liquid. Make sure to cook the gnocchi until they are tender and begin to brown, and use an immersion blender to blend the sauce until smooth.
Yes, you can freeze this recipe for up to 2 months. Thaw overnight in the refrigerator before reheating.
No, this recipe is best made in a large skillet on the stovetop or in the oven under the broiler.
You can substitute the gnocchi with diced potatoes, cooked pasta, or cooked rice.
A Warm Final Note
I can’t wait for you to try One Pot Creamy Gnocchi Chicken Pot Pie and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
