One Pot Gnocchi Chicken Pot Pie Recipe

Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 25-30 minutes


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup sliced mushrooms
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup milk (any kind)
  • 16 ounces gnocchi (potato or cauliflower gnocchi works well)
  • 2 cups cooked shredded chicken
  • 1/2 cup frozen peas
  • Optional: 1/2 cup heavy cream for extra richness


Sauté the vegetables: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, carrots, celery, and mushrooms and cook, stirring often, until softened, about 5-7 minutes. Add the garlic, thyme, salt, and pepper, and cook for another minute until fragrant.

Make the roux: Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook out the raw flour taste.
Create the sauce: Slowly whisk in the chicken broth and milk, stirring continuously until the sauce is smooth and has thickened slightly.

Add the gnocchi and chicken: Stir in the gnocchi and shredded chicken. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes or until the gnocchi is cooked through.

Finish and serve: Stir in the frozen peas and optional heavy cream. If the sauce is too thick, add a splash of broth. Season with additional salt and pepper to taste. Serve immediately.


Customize it: Add other vegetables like corn or spinach. For a different type of protein, try leftover turkey or ham instead of chicken.

Make it creamy: Use full-fat milk and add a splash of heavy cream at the end for extra richness.

Fresh herbs: Substitute fresh thyme for dried thyme for a more vibrant flavor.

No pot, no problem: If you don’t have a Dutch oven, use a large skillet instead.


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