One Pot Gnocchi Chicken

This one-pot chicken pot pie gnocchi transforms the classic comfort dish into a streamlined, weeknight-friendly meal that delivers all the familiar flavors without the fuss of a traditional crust. The pillowy gnocchi absorb the creamy sauce while adding a satisfying texture that makes this dish an instant family favorite.

I developed this recipe during a particularly cold January when I craved comfort food but lacked the energy for complicated cooking. My family now requests it regularly, especially when someone is feeling under the weather or we need a quick but satisfying meal.

Ingredients

• Unsalted butter: creates the rich foundation for sautéing vegetables and forms the base of our sauce
• Carrots, celery, and onions: provide the classic mirepoix flavor base essential for authentic pot pie taste
• Cremini mushrooms: add earthy depth and meaty texture that complements the chicken beautifully
• Fresh garlic and herbs: brighten the dish and cut through the richness
• All-purpose flour: thickens the sauce to that perfect pot pie consistency without becoming gluey
• Chicken stock: provides savory depth; use homemade if possible for superior flavor
• Milk or half and half: creates that silky creaminess without being too heavy
• Dijon mustard: adds a subtle tang that balances the richness of the sauce
• Fresh potato gnocchi: offer a pillowy dumpling texture that mimics traditional pot pie pastry
• Cooked chicken: provides protein and that classic pot pie flavor; use rotisserie for convenience
• Sweet peas: add color, freshness, and a pop of sweetness to balance the savory components

Step-by-Step Instructions

Sauté The Aromatics:

Melt butter in a large deep skillet over medium heat then add carrots, celery, onion, and salt. Take your time with this step about 6 to 8 minutes until vegetables become soft but not browned. This creates the flavor foundation for the entire dish.

Build The Mushroom Layer:

Add mushrooms and garlic to the softened vegetables and cook for about 5 minutes. You want the mushrooms to release their moisture and begin to brown slightly which concentrates their umami flavor. The garlic should become fragrant but not burned.

Create The Roux:

Sprinkle flour over the vegetable mixture and stir constantly for 2 minutes. This step cooks out the raw flour taste and creates a roux that will thicken our sauce. The mixture will look somewhat paste-like and coat the vegetables completely.

Develop The Sauce:

Gradually whisk in chicken stock and milk, pouring slowly while stirring continuously to prevent lumps. Add Dijon mustard, Italian seasoning, and nutmeg if using. The sauce should begin to thicken as it comes to a simmer; ensure there are no flour lumps by whisking thoroughly.

Cook The Gnocchi:

Add the fresh gnocchi directly to the simmering sauce and cook uncovered for 4 to 5 minutes, stirring occasionally. The gnocchi will plump up and become tender as they absorb some of the flavorful sauce. They serve as our pot pie dumplings.

Incorporate Protein And Peas:

Stir in the cooked chicken and peas, allowing them to warm through as the sauce continues to thicken, about 3 to 4 minutes. The peas should retain their bright color and slight bite for textural contrast.

Finish With Fresh Herbs:

Fold in fresh thyme leaves and chopped parsley which add brightness and color to the rich dish. Season to taste with salt and pepper making any final adjustments to reach your desired flavor profile.

Save

The Dijon mustard is my secret ingredient that many people miss in pot pie recipes. I discovered its importance accidentally when making this dish during a pantry cleanout and now consider it essential. It provides that subtle tang that cuts through the richness and makes people wonder what makes this dish so special.

Make Ahead Options

This recipe works beautifully for meal planning. You can prep all the vegetables up to two days in advance and store them in airtight containers in the refrigerator. The chicken can also be cooked ahead of time or you can simply use rotisserie chicken for convenience. When ready to cook just follow the steps as written for a quick assembly.

Storage And Reheating

Store leftover gnocchi pot pie in an airtight container in the refrigerator for up to four days. The sauce will thicken considerably when chilled so when reheating add a splash of chicken broth or milk to loosen it back to its original consistency. Reheat gently on the stovetop over medium low heat or in the microwave at 50% power stirring occasionally to ensure even warming.

Customization Ideas

This recipe welcomes adaptation based on what you have available. Try swapping the chicken for leftover turkey after Thanksgiving. Add seasonal vegetables like asparagus in spring or butternut squash in fall. For a seafood version, substitute the chicken with cooked shrimp or scallops and use seafood stock instead of chicken stock. The framework remains the same while allowing for creative variations.

Serving Suggestions

Serve this hearty dish in wide, shallow bowls to showcase all the beautiful components. A light side salad with a vinaigrette dressing provides a nice contrast to the rich creaminess. For bread lovers, a crusty baguette is perfect for sopping up the delicious sauce. A glass of unoaked Chardonnay or light Pinot Noir complements the flavors beautifully if serving with wine.

Recipe FAQs

→ Can I use shelf-stable gnocchi instead of fresh?

Yes, shelf-stable gnocchi works perfectly in this dish. The cooking time remains the same, about 4-5 minutes in the simmering sauce. The gnocchi will absorb the flavors while helping to thicken the sauce naturally.

→ How can I make this dairy-free?

To make this dairy-free, substitute the butter with olive oil or plant-based butter, and replace the milk/half-and-half with unsweetened almond milk, oat milk, or coconut milk. The sauce won't be quite as rich but will still have a creamy consistency.

→ What's the best way to prepare chicken for this dish?

Rotisserie chicken is the most convenient option and adds great flavor. Alternatively, you can poach boneless chicken breasts or thighs in broth until cooked through (about 15 minutes), then shred. Leftover roasted chicken also works wonderfully.

→ Can I freeze this dish?

Yes, but the texture of gnocchi may change slightly upon thawing. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with an additional splash of broth to restore creaminess.

→ What vegetables can I substitute or add?

This dish is flexible! Try adding or substituting: corn kernels, green beans, diced bell peppers, leeks instead of onions, or asparagus pieces. In fall, butternut squash cubes make a delicious addition. Adjust cooking times accordingly for harder or softer vegetables.

→ Can I make this vegetarian?

Absolutely! Replace the chicken with an additional cup of mushrooms or add white beans for protein. Use vegetable broth instead of chicken stock. Consider adding nutritional yeast for depth of flavor that complements the creamy sauce.