Imagine the comfort of classic chicken pot pie—the rich filling, the tender vegetables, the savory chicken—reimagined with pillowy gnocchi instead of pastry, all made in a single pot. This recipe fuses everything we love about a cozy casserole with the creamy indulgence of a skillet meal. No crust rolling, no baking dishes—just a deeply satisfying, one-pan dinner that tastes like it took hours but comes together in under 40 minutes. It’s everything you love, modernized for real-life weeknights.
Ingredients
For the Chicken and Vegetables:
- 1½ tablespoons olive oil
- 1 pound boneless, skinless chicken thighs or breasts, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas (no need to thaw)
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon black pepper
- ¾ teaspoon salt
For the Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter option)
- 1 tablespoon Dijon mustard (optional but adds depth)
For the Gnocchi:
- 1 (16-ounce) package shelf-stable potato gnocchi
Optional Finishing Touches:
- Fresh parsley, chopped
- Grated Parmesan
- Flaky sea salt
- Cracked black pepper
Equipment Needed:
- Large deep skillet or Dutch oven (at least 11” wide)
- Wooden spoon or spatula
- Ladle or measuring cup for liquids
Instructions
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken and season lightly with salt and pepper. Sauté until browned and mostly cooked through, 5–6 minutes. Remove to a plate; chicken will finish cooking later.
- Sauté Veggies: In the same skillet, add onions, carrots, celery, and garlic. Cook 5–7 minutes until softened. Add thyme and sage; stir until fragrant.
- Build the Roux: Push vegetables to one side of the pan. Melt butter in the cleared space, then whisk in flour to form a roux. Cook 1 minute to eliminate raw taste.
- Add Liquids: Gradually whisk in chicken broth and cream, stirring constantly until smooth. Stir in mustard if using. Simmer 2–3 minutes until sauce begins to thicken.
- Simmer and Combine: Return chicken to skillet, along with frozen peas and gnocchi. Stir to combine. Simmer uncovered 6–8 minutes until gnocchi are tender and sauce is thick and glossy.
- Final Touches: Taste and adjust seasoning with salt and pepper. Sprinkle with fresh parsley and Parmesan before serving, if desired.
Recipe Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4–6
- Calories: ~540 per serving
A Crustless Classic
This recipe reinvents pot pie without losing what makes it so comforting. Instead of a traditional pastry top, we use gnocchi to provide satisfying chew and carby richness. The result is faster, more forgiving, and requires no oven—ideal for weeknight efficiency with weekend-level payoff.
The creamy filling still honors the original: savory chicken, sweet peas, carrots, and that nostalgic herb blend of thyme and sage. But instead of dealing with soggy bottoms or tricky crusts, you get an ultra-luxurious, naturally thickened sauce that coats each bite beautifully.
Gnocchi: The Ultimate Shortcut
Gnocchi might be Italian, but in this dish, they replace pie crust with flair. Shelf-stable gnocchi cook right in the sauce, absorbing flavor while releasing starch that helps thicken everything naturally. There’s no boiling pot required—just toss them in.
Choose traditional potato gnocchi for classic texture, or try cauliflower or whole-wheat gnocchi for variation. Just avoid frozen gnocchi, which can turn gummy in this format.
Chicken Choices Matter
Thighs offer superior flavor and stay juicy during simmering, but chicken breasts work wonderfully if that’s your preference. Rotisserie chicken can also be substituted—just add it at the end of cooking with the gnocchi to avoid drying it out.
If you’re cooking from scratch, don’t skip the initial sear. Browning the meat builds flavor base for the sauce that can’t be faked with seasoning alone.
Sauce Secrets
The butter-flour roux is what elevates this into true pot pie territory. Combined with cream and broth, it forms a rich béchamel-style base that clings to every gnocchi pillow and vegetable chunk.
For added flavor complexity, the Dijon mustard introduces a subtle tanginess that plays beautifully with the richness. Not a fan? Skip it—this sauce is customizable.
Want to go dairy-free? Swap in full-fat coconut milk for the cream and olive oil for butter, then skip the cheese topping.
Variations and Customizations
Mushroom Lover’s Version: Add 8 oz sliced mushrooms with the onions and carrots.
Vegetarian Option: Use vegetable broth and omit chicken—double the peas and carrots, or add chopped zucchini or spinach at the end.
Spicy Upgrade: Add a pinch of red pepper flakes or a splash of hot sauce to the sauce.
Bacon Boost: Sauté 2–3 slices chopped bacon before adding veggies for smoky richness.
Herb Swap: Use Italian seasoning instead of sage and thyme for a different profile.
Meal Prep and Storage
This dish keeps beautifully. Leftovers can be refrigerated for up to 3 days and reheat well over low heat. Add a splash of broth or cream to loosen sauce if it thickens too much.
To freeze: Let cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in fridge and reheat gently.
Pro Tip: It’s even better the next day—gnocchi absorb more flavor and the sauce settles into a stew-like texture.
Serving Suggestions
Serve with a crisp green salad or roasted Brussels sprouts for contrast. A glass of chilled white wine (like a Chardonnay or Pinot Grigio) pairs beautifully with the creamy base.
Want something even cozier? Top each serving with a poached egg or fried sage leaves for a bistro-style finish.
Cost Analysis
Despite its richness, this recipe is budget-friendly. Shelf-stable gnocchi, basic vegetables, and a single pound of chicken stretch to serve up to six people. Heavy cream adds luxury without breaking the bank—and can be substituted easily.
Per serving, you’re looking at a restaurant-caliber dish for under $3 per plate, all made with pantry staples.
Why It Works
- One pot means minimal dishes and maximum flavor development.
- Gnocchi cooks in the sauce, no separate pot needed.
- Classic flavors, modern format.
- Flexible ingredients for dietary needs or fridge clean-out days.
- Comfort food, streamlined for real-life schedules.
Final Thoughts
Creamy One-Pot Gnocchi Chicken Pot Pie is the ultimate mashup of ease and indulgence. It respects the soul of a beloved classic while updating the form for everyday practicality. The flavor is nostalgic, the execution is modern, and the result is a dinner that comforts deeply with every bite. Whether you’re feeding a family or meal prepping for the week, this is the kind of recipe you’ll come back to again and again—because when dinner is this creamy, cozy, and quick, why mess with perfection?