If you love comfort food that’s quick enough for a weeknight but cozy enough for Sunday dinner, this Chicken Pot Pie Gnocchi Recipe is about to become your new go-to. Imagine everything you adore about classic chicken pot pie—creamy sauce, tender chicken, and plenty of veggies—but with pillowy gnocchi standing in for the crust. It’s rich, hearty, and comes together in one skillet, making cleanup as easy as the cooking. Whether you’re feeding the family or just yourself, this is the kind of meal that feels like a warm hug in a bowl.
Ingredients You’ll Need
Let’s talk about the simple yet essential ingredients that make this dish shine. Each one brings its own magic to the pot, from the silky sauce to the chewy gnocchi and pops of vibrant veggies. Don’t skip a thing—every ingredient plays a starring role in the flavor, texture, and color of this Chicken Pot Pie Gnocchi Recipe!
- Olive oil: Adds a subtle fruitiness and helps brown the vegetables beautifully.
- Butter: Brings richness and depth to the sauce—don’t be shy!
- Onion: The aromatic base for any great comfort food.
- Garlic: A couple of cloves go a long way in boosting savory flavor.
- Carrots: Add color, natural sweetness, and that classic pot pie vibe.
- Celery: Offers a gentle crunch and a hint of earthiness.
- Dried thyme: The herb that makes everything taste like home.
- Salt and black pepper: Essential for making all the flavors pop.
- All-purpose flour: Thickens the sauce to creamy perfection.
- Low-sodium chicken broth: Keeps the base savory without over-seasoning.
- Whole milk or cream: Choose cream for extra decadence, or milk for a lighter touch.
- Cooked chicken: Rotisserie, leftover, or freshly cooked—whatever you have works!
- Potato gnocchi: The pillowy, chewy stand-in for crust; cooks right in the sauce.
- Frozen peas: Add pops of color and sweetness at the end for the perfect finish.
- Fresh parsley: A sprinkle of green makes everything feel fresh and bright.
How to Make Chicken Pot Pie Gnocchi Recipe
Step 1: Sauté Your Veggies
Start by heating olive oil and butter together in a large skillet or deep sauté pan over medium heat. When the butter melts and the mixture is shimmering, add the onion, garlic, carrots, and celery. Sauté everything for about 6 to 8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. This is where the flavor foundation of your Chicken Pot Pie Gnocchi Recipe begins—let those veggies get cozy and aromatic!
Step 2: Build the Creamy Sauce
Sprinkle the dried thyme, salt, and black pepper over the softened veggies, then add the flour. Stir constantly for a minute or so, letting the flour coat everything and cook off any raw taste. Gradually whisk in the chicken broth and milk (or cream), stirring as you go to avoid lumps. Bring the mixture to a gentle simmer and let it bubble for 4 to 5 minutes, until it thickens up into a luscious, creamy sauce.
Step 3: Add Chicken, Gnocchi, and Peas
Once your sauce is thick and velvety, stir in the cooked chicken, potato gnocchi, and frozen peas. Give everything a good mix so the gnocchi are coated and nestled in the sauce. Cover the skillet and let it simmer for another 6 to 8 minutes, until the gnocchi are tender and fluffy, and everything is piping hot. The gnocchi will soak up some of that flavor while keeping their signature pillowy texture—so satisfying!
Step 4: Finish and Serve
Remove the pan from the heat and let it sit for a few minutes. This allows the sauce to thicken further and the flavors to mingle. Just before serving, sprinkle a generous handful of freshly chopped parsley over the top for a pop of color and freshness. Your Chicken Pot Pie Gnocchi Recipe is now ready to dish up and devour—comfort food bliss is only a spoonful away!
How to Serve Chicken Pot Pie Gnocchi Recipe
Garnishes
Fresh parsley is a must for brightness, but why not take it up a notch? Add a little grated Parmesan cheese or a crack of black pepper right before serving. If you’re feeling fancy, a drizzle of extra virgin olive oil brings even more richness to the party. These little finishing touches make each bowl of Chicken Pot Pie Gnocchi Recipe extra inviting.
Side Dishes
This dish is hearty on its own, but it’s also wonderful with a simple green salad tossed in vinaigrette or a pile of roasted green beans. If you want more comfort, serve it alongside a hunk of crusty bread to mop up every bit of that creamy sauce. A crisp white wine or sparkling water with lemon makes a perfect pairing, balancing the richness of the meal.
Creative Ways to Present
For a fun twist, serve your Chicken Pot Pie Gnocchi Recipe in mini ramekins for individual pot pies—perfect for dinner parties! Or spoon it into a hollowed-out sourdough bread bowl for a show-stopping presentation. If you have leftovers, try topping them with a puff pastry square and baking until golden for a hybrid pot pie experience. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pot Pie Gnocchi Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to lock in all that creamy goodness. The gnocchi may absorb some sauce as it sits, but a splash of milk or broth will revive it when you reheat.
Freezing
You can freeze this dish, though the texture of the gnocchi may become a bit softer after thawing. Let the Chicken Pot Pie Gnocchi Recipe cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months, and thaw overnight in the fridge before reheating.
Reheating
Warm leftovers gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if the sauce has thickened too much in the fridge. You can also microwave individual portions; just cover and heat in 30-second bursts, stirring in between to avoid overheating the gnocchi.
FAQs
Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut and makes this Chicken Pot Pie Gnocchi Recipe even faster to prepare. Just shred or dice it and add it in when the recipe calls for cooked chicken.
Can I make this gluten-free?
Yes, you can! Swap the all-purpose flour for your favorite gluten-free blend, and use gluten-free gnocchi (available at most grocery stores). The rest of the ingredients are naturally gluten-free.
What vegetables can I add or substitute?
This recipe is flexible—try adding mushrooms, corn, or even spinach for extra color and nutrition. Just keep the total volume of veggies about the same for best results.
Can I make this dairy-free?
Definitely! Simply use plant-based milk and swap the butter for extra olive oil. The sauce will still be creamy and delicious, though the flavor will be slightly different.
Is this Chicken Pot Pie Gnocchi Recipe good for meal prep?
It’s a great meal prep option as it reheats well and holds up in the fridge. Just prepare as directed, portion into containers, and store for quick, comforting lunches or dinners throughout the week.
Final Thoughts
If you’re craving a dish that’s both soul-soothing and simple to prepare, you can’t go wrong with this Chicken Pot Pie Gnocchi Recipe. Give it a try and discover why it’s one of those recipes you’ll reach for again and again—your kitchen (and your taste buds) will thank you!
Print
Chicken Pot Pie Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Chicken Pot Pie Gnocchi recipe combines tender gnocchi with a creamy, savory chicken pot pie filling, making a comforting and quick stovetop meal perfect for weeknight dinners. Featuring vegetables, shredded chicken, and a rich sauce, it’s a hearty, satisfying dish that comes together in just 35 minutes.
Ingredients
Vegetables & Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
Seasonings & Fat
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids & Thickeners
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup whole milk or cream
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 (16 oz) package potato gnocchi
- 1 cup frozen peas
Garnish
- Fresh parsley, chopped
Instructions
- Sauté Vegetables: Heat the olive oil and butter in a large skillet or deep sauté pan over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 6–8 minutes, until the vegetables become soft and fragrant. Stir in dried thyme, salt, and black pepper to season.
- Create Sauce Base: Sprinkle the all-purpose flour over the sautéed vegetables and cook for 1 minute while stirring constantly to cook out the raw flour taste. Gradually whisk in the low-sodium chicken broth and whole milk or cream, stirring continuously until the mixture is smooth. Allow it to simmer gently for 4–5 minutes until the sauce thickens slightly and coats the back of a spoon.
- Add Chicken, Gnocchi, and Peas: Stir in the cooked shredded or diced chicken, potato gnocchi, and frozen peas. Cover the pan and simmer for 6–8 minutes, stirring occasionally, until the gnocchi are tender and fully cooked through. Remove from heat and let the mixture rest a few minutes so the sauce thickens to perfect consistency.
- Garnish and Serve: Sprinkle freshly chopped parsley over the top for a burst of color and fresh flavor. Serve the Chicken Pot Pie Gnocchi warm in bowls as a comforting main course.
Notes
- Use rotisserie chicken for faster preparation and convenience.
- Add mushrooms or corn to the vegetable mix for added flavor and variety.
- For a dairy-free version, substitute plant-based milk and use olive oil instead of butter.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
