The Best One Pot Gnocchi Chicken Pot Pie for Cozy Weeknights

The Best One Pot Gnocchi Chicken Pot Pie is the kind of dinner that makes you feel like you’ve got your life together—even if you’re wearing mismatched socks and haven’t folded laundry in a week. This cozy, creamy, comforting meal wraps everything you love about a traditional chicken pot pie into one skillet and swaps the crust for soft, pillowy gnocchi.

And let’s be real, dishes that only use one pot? That’s kitchen gold, especially after a long day when the last thing you want to do is play dish-duty. With this recipe, you get all the flavors of a homemade pot pie—tender chicken, sweet peas, hearty veggies, and a rich, herby sauce—but with half the effort and all the feel-good vibes. The best part? It’s done in under 30 minutes, meaning you can enjoy something homemade even on a weeknight. It’s comfort food that understands your schedule. So grab that big ol’ skillet and let’s make dinner easy—and delicious.

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What is The Best One Pot Gnocchi Chicken Pot Pie?

The Best One Pot Gnocchi Chicken Pot Pie is exactly what it sounds like: a warm hug in a skillet. It’s a modern twist on the classic American chicken pot pie, but instead of the typical pastry or biscuit topping, we’re tossing in soft, chewy gnocchi that soak up all that creamy goodness like little potato sponges.

Think chicken stew meets gnocchi pasta meets pot pie, all hanging out in one pan. It’s rich, hearty, and savory, but still surprisingly light thanks to the veggies and the broth-forward sauce. This version simplifies the traditional process (no pie crusts or baking required) and delivers bold flavor fast. You get bites of savory shredded chicken, sweet peas, mushrooms, and a herby cream sauce that’ll make you want to lick the spoon. And since it’s made in one pot, clean-up is basically a breeze. If you’re into comforting meals that are practical for busy nights, this dish might just be your new go-to.

Reasons to Try The Best One Pot Gnocchi Chicken Pot Pie

First off, The Best One Pot Gnocchi Chicken Pot Pie is a total dinner win for busy people (hi, moms and working folks!). It hits the trifecta: fast, satisfying, and made with pantry-friendly ingredients. The gnocchi acts as both a starch and a cozy twist, so there’s no need to make rice, pasta, or mash on the side. It’s all right there in one pan. Also, let’s talk about flavor—because it’s bringing it. The Dijon mustard adds a tangy kick, the Italian herbs make it taste like it simmered for hours, and the Parmesan at the end is like the cherry on top.

Plus, it’s super versatile. Got leftover turkey? Toss it in. Want to skip the dairy? Use almond milk. Need a veggie boost? Throw in spinach or kale. This recipe is also a dream for meal preppers—it reheats like a charm and makes enough for lunch leftovers. Basically, if you like low-effort meals that taste like high-effort ones, you’ll love this.

Ingredients Needed to Make The Best One Pot Gnocchi Chicken Pot Pie

Here’s what you’ll need to pull off this delicious dinner:

Aromatics & Veggies:

• 5 tablespoons unsalted butter
• 3 medium carrots, sliced into half-moons
• 3 celery ribs, diced
• 10 ounces cremini mushrooms, quartered
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1/4 cup fresh parsley, chopped

Sauce Base:

• 1/4 cup all-purpose flour (or gluten-free blend if needed)
• 3 cups chicken stock (homemade if you’ve got it)
• 1 cup whole milk or half-and-half
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon nutmeg (optional but lovely)

Main Players:

• 16 ounces fresh potato gnocchi
• 2 1/2 cups cooked chicken, shredded or torn
• 1 cup sweet peas (fresh or frozen)
• Salt and pepper, to taste
• Grated Parmesan, optional but recommended

Instructions to Make The Best One Pot Gnocchi Chicken Pot Pie

Step 1: Start with the aromatics
Melt the butter in a large deep skillet or Dutch oven over medium heat. When it’s sizzling and fragrant, toss in your carrots, celery, onion, and about 1/2 teaspoon of salt. Cook everything for 6–8 minutes, stirring now and then, until the veggies are tender and your kitchen starts smelling like magic. If you’ve ever had to bribe picky eaters to the dinner table, this smell alone will do the trick.

Step 2: Add the mushrooms and garlic
Next, add those quartered mushrooms and minced garlic. Cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and shrink down a bit. At this point, the mixture should be looking golden and glossy—aka flavor central.

Step 3: Stir in the flour
Sprinkle the flour evenly over the veggie mix. Stir it in well, letting the flour coat everything like a cozy blanket. Cook for 2 minutes, stirring constantly—this helps get rid of that raw flour taste and starts building the thick, creamy base we all love in pot pie.

Step 4: Whisk in the liquid gold
Gradually whisk in the chicken stock, then add the milk. Take your time and keep whisking to avoid lumps—this is your creamy pot pie filling in the making. Stir in the Dijon mustard, Italian seasoning, and a pinch of nutmeg if you’re using it. Bring everything to a gentle simmer and let it cook for 2–3 minutes to thicken up.

Step 5: Add the gnocchi
Drop in your fresh potato gnocchi and cook uncovered for 4–5 minutes, stirring occasionally. The gnocchi will start to puff slightly and soak in all those savory flavors. It’s like little pasta clouds swimming in a cozy sauce bath.

Step 6: Toss in the chicken and peas
Now for the good stuff. Stir in your cooked, shredded chicken and peas. Let it all simmer together for about 3–4 minutes, just until the chicken is heated through and the peas are bright green. This part is where it starts really looking like a deconstructed pot pie—in the best way.

Step 7: Add the herbs and season
Fold in the fresh parsley and thyme. Taste and adjust the salt and pepper to your liking. Need a little more zip? Add another dash of Dijon. Want it creamier? Splash in more milk. Let everything rest for 5 minutes before serving so it thickens slightly.

Step 8: Optional topping—Parmesan time
Sprinkle grated Parmesan over the top just before serving for a salty, cheesy finish. Not required, but definitely encouraged.

Craving more one-pot comfort meals? Check out our Garlic Butter Chicken and Potatoes Skillet or this protein-packed Chicken Stroganoff for more easy, cozy dinner ideas.

What to Serve with The Best One Pot Gnocchi Chicken Pot Pie

Honestly, this dish is a meal in itself, but if you’re feeding a crowd or just like having a little something on the side, you’ve got options. A crisp green salad with lemon vinaigrette balances out the creaminess perfectly. You could also add a side of roasted veggies like Brussels sprouts or green beans for a veggie boost. And if you’re really going for comfort-food status, a slice of crusty sourdough bread or homemade biscuits is never a bad idea. Looking for a sweet ending? Follow it up with a quick treat like our Magic Lemon Cobbler or Strawberry Tiramisu. The creamy pot pie paired with a fresh, fruity dessert? Chef’s kiss.

Key Tips for Making The Best One Pot Gnocchi Chicken Pot Pie

1. Use a large skillet or Dutch oven: A 5-quart pot gives you enough room to stir without sloshing sauce everywhere.
2. Prep ahead: You can chop the veggies and even cook the chicken up to 2 days in advance. Store them in airtight containers and dinner comes together fast.
3. Make it your own: Swap out the veggies or try different herbs—thyme and rosemary are especially nice here.
4. Use fresh gnocchi: Shelf-stable or frozen gnocchi works too, but fresh has the best texture and cooks quickly.
5. Don’t skip the Dijon: It adds subtle tang and depth that takes the sauce from “eh” to wow.

Need a dinner prep idea that works for picky eaters? Try pairing this with our Healthy Chicken Taco Casserole on another night for variety.

Storage and Reheating Tips for The Best One Pot Gnocchi Chicken Pot Pie

Got leftovers? You’re winning. Let the dish cool, then store it in an airtight container in the fridge for up to 4 days. When you’re ready to reheat, add a splash of chicken broth or milk to loosen the sauce before warming it in a saucepan over medium heat or in the microwave. Stir occasionally while heating to keep everything creamy. If you notice the gnocchi soaking up too much sauce overnight (which they do), that little splash of liquid brings it right back to life. This dish also makes a fabulous make-ahead meal for busy weeks—just prep everything up until the final simmer and refrigerate, then reheat and finish with fresh herbs when ready to serve.

FAQs

Can I make this dairy-free?
Absolutely! Swap the butter for olive oil and use an unsweetened non-dairy milk like oat or almond. The result will still be creamy and delicious.

What kind of chicken should I use?
Rotisserie chicken is super convenient, but poached or roasted chicken breast or thighs work just as well. Just make sure it’s cooked and shredded.

Can I use frozen gnocchi?
Yes! Just be sure to adjust the simmering time as frozen gnocchi might take a minute or two longer to cook.

Can this be made vegetarian?
Sure thing—just skip the chicken and sub veggie broth for the stock. Add in some white beans or chickpeas for extra protein.

Will this freeze well?
This one’s best fresh or refrigerated. Gnocchi doesn’t always love the freezer—it can get mushy—but you could try freezing just the sauce base and adding fresh gnocchi later.

Final Thoughts

The Best One Pot Gnocchi Chicken Pot Pie is the weeknight dinner that truly checks all the boxes: fast, cozy, flavorful, and yes—only one pot to wash. Whether you’re trying to please picky eaters, stretch leftovers, or just want something homemade without spending hours in the kitchen, this dish delivers. And the fact that it’s endlessly flexible? That’s just the cherry on top. Next time you’re staring into the fridge wondering what to make, remember this recipe—it’s the practical, comfort-packed answer your dinner routine’s been waiting for.

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