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One-Pot Gnocchi Chicken Pot Pie

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 465kcal

Ingredients

Chicken & Vegetables

  • 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Creamy Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole or 2% milk
  • 1/2 teaspoon paprika
  • 1/2 cup grated Parmesan cheese

Gnocchi

  • 1 lb potato gnocchi
  • Fresh parsley or chives (Optional Garnish)

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken, season with salt and pepper, and cook until lightly browned but not completely cooked through. Transfer to a plate and set aside.
  • Add the onion, carrots, celery, and garlic to the same pot. Cook for about 5–7 minutes, stirring occasionally, until the onion is soft and the vegetables begin to become tender.
  • Add the butter and let it melt. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes.
  • Slowly pour in the chicken broth and milk while stirring to keep the sauce smooth. Add the thyme, paprika, and Parmesan cheese. Bring to a gentle simmer and cook until the sauce begins to thicken.
  • Return the chicken to the pot. Add the gnocchi and frozen peas and stir gently to combine.
  • Cover and simmer for about 5–7 minutes, or until the gnocchi is tender and the chicken is completely cooked through.
  • Taste and adjust the salt and pepper as needed. If the sauce is too thick, stir in a small splash of broth or milk.
  • Serve hot with fresh parsley or chives on top.

Notes

  • Don’t fully cook the chicken at the beginning. Browning it first adds flavor, and it will finish cooking in the creamy sauce.
  • Use refrigerated or shelf-stable potato gnocchi. There’s no need to boil it separately because it cooks directly in the sauce.
  • Stir the flour for 1–2 minutes before adding the liquid so the finished sauce doesn’t taste floury.
  • Add the broth and milk gradually while stirring to help prevent lumps.
  • Keep the sauce at a gentle simmer rather than a hard boil once the milk and Parmesan have been added.
  • Whole milk will give you a richer sauce, but 2% milk works well too.
  • If the sauce becomes too thick, loosen it with a splash of chicken broth or milk.
  • For extra richness, replace part of the milk with heavy cream.
  • You can swap the peas for green beans or broccoli, or add mushrooms for another vegetable option.
  • A teaspoon of Dijon mustard or a small splash of white wine can add extra depth to the creamy sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth because the gnocchi will continue to absorb some of the sauce.
  • If using leftover cooked chicken, add it near the end with the gnocchi and peas so it doesn’t overcook.