The Best One Pot Gnocchi Chicken Pot Pie for Cozy Weeknights
A cozy twist on classic comfort food that combines pillowy gnocchi with creamy pot pie filling. Ready in under 30 minutes!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: One Pot, Stovetop
- Cuisine: American
Ingredients
Aromatics & Vegetables:
- 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 GF flour blend)
- 3 cups chicken stock (homemade preferred)
- 1 cup whole milk or half-and-half
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon nutmeg, optional
Main Components:
- 16 ounces fresh potato gnocchi
- 2 1/2 cups cooked chicken, torn into bite-sized pieces
- 1 cup sweet peas, fresh or frozen
- Salt and freshly ground black pepper
- Grated Parmesan for serving, optional
Instructions
1. Melt butter in a large, deep skillet over medium heat. Add carrots, celery, onion, and 1/2 teaspoon salt. Cook until vegetables soften, 6–8 minutes.
2. Add mushrooms and garlic, then cook until mushrooms release their moisture, about 5 minutes.
3. Sprinkle in flour and stir to coat the vegetables. Cook for 2 minutes, stirring constantly.
4. Gradually whisk in chicken stock, then milk, stirring continuously to prevent lumps.
5. Add Dijon mustard, Italian seasoning, and nutmeg (if using). Stir to combine.
6. Bring to a gentle simmer and add gnocchi. Cook uncovered for 4–5 minutes, stirring occasionally.
7. Stir in cooked chicken and peas. Simmer until heated through and sauce thickens, about 3–4 minutes.
8. Fold in fresh parsley and thyme. Season to taste with salt and pepper.
9. Let rest for 5 minutes before serving. Top with grated Parmesan if desired.
Notes
Use a 5-quart or larger Dutch oven or deep skillet for best results.
Rotisserie chicken, poached, or roasted chicken all work well in this dish.
Prep vegetables up to 2 days in advance to save time on busy nights.
Refrigerate leftovers in an airtight container for up to 4 days.
Add a splash of broth or milk when reheating to loosen the sauce.
Customize with turkey or seasonal vegetables like butternut squash or kale.