Gnocchi Chicken Pot Pie

This comforting one-pot gnocchi chicken pot pie transforms a classic American favorite into a quick weeknight meal. The pillowy potato gnocchi replaces traditional pie crust while swimming in a rich, creamy sauce alongside tender chunks of chicken and colorful vegetables. It's the ultimate cozy dinner that comes together in just 30 minutes.

I created this recipe during a particularly busy week when I craved comfort food but lacked the time for traditional pot pie. The first time I served it, my family immediately requested it be added to our regular rotation. Now it's our go-to meal for chilly evenings when we need something warm and satisfying without much fuss.

Ingredients

• Unsalted butter: forms the rich foundation of the sauce while helping to sauté the vegetables
• Yellow onion, carrot, and celery: create the classic mirepoix base essential for authentic pot pie flavor
• Cremini mushrooms: add an earthy depth and meaty texture; look for firm ones with unblemished caps
• Fresh garlic cloves: provide aromatic punch; mince them just before cooking for maximum flavor
• All-purpose flour: thickens the sauce to that perfect pot pie consistency
• Chicken stock: forms the savory liquid base; homemade stock elevates the flavor significantly
• Whole milk or half-and-half: creates the creamy richness; use full-fat for best results
• Dijon mustard: adds subtle tanginess that balances the richness
• Italian seasoning: provides herbal notes with minimal effort
• Potato gnocchi: offers pillowy texture and absorbs the sauce beautifully; fresh works better than dried
• Cooked chicken: provides hearty protein; rotisserie chicken works wonderfully here
• Sweet peas: add bright color and sweet pops of flavor; frozen work perfectly fine

Step-by-Step Instructions

Create the Aromatic Base:

Melt butter in a large deep skillet over medium heat. Add the trifecta of carrots, celery, and onion along with a sprinkle of salt. Cook this mixture for 6 to 8 minutes until the vegetables begin to soften and the onions become translucent. The salt helps draw out moisture making the vegetables cook more evenly. Stir occasionally to prevent browning.

Add Depth with Mushrooms:

Introduce the quartered mushrooms and minced garlic to the softened vegetables. Cook for about 5 minutes, stirring occasionally until the mushrooms release their moisture and begin to brown slightly. This step builds umami flavor throughout the dish. The garlic should become fragrant but not brown which would create bitterness.

Create the Roux:

Sprinkle flour over the vegetable mixture making sure it coats everything evenly. Cook for a full 2 minutes, stirring constantly. This step cooks out the raw flour taste and creates the thickening base for your sauce. The mixture will look somewhat pasty but will smooth out in the next step.

Build the Sauce:

Gradually whisk in chicken stock, about a half cup at a time, mixing thoroughly between additions to prevent lumps. Once all stock is incorporated, add the milk or half and half in the same manner. Stir in Dijon mustard, Italian seasoning, and nutmeg if using. The sauce should be smooth and beginning to thicken slightly.

Cook the Gnocchi:

Bring the mixture to a gentle simmer, then add the gnocchi directly to the sauce. Cook uncovered for 4 to 5 minutes, stirring occasionally to ensure even cooking. The gnocchi will plump up as it cooks and help thicken the sauce further. This direct cooking method allows the gnocchi to absorb all the wonderful flavors.

Finish with Protein and Vegetables:

Add the cooked chicken pieces and peas to the pot, stirring gently to incorporate. Simmer for another 3 to 4 minutes until everything is heated through and the sauce has reached your desired thickness. The sauce will continue to thicken as it cools, so err on the side of a slightly thinner consistency.

Add Final Touches:

Fold in the fresh herbs, thyme, and parsley, which brighten the dish and add color. Season to taste with salt and freshly ground black pepper. Let the pot pie rest for about 5 minutes before serving which allows the flavors to meld and the sauce to set to the perfect consistency. Sprinkle with Parmesan if desired.

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The secret hero of this recipe is actually the humble Dijon mustard. I discovered its importance when I made the dish without it once and noticed the flavor lacked a certain complexity. Just that tablespoon of mustard provides a subtle tangy backdrop that balances the creamy richness and makes all the other flavors pop. My grandmother always added a bit of mustard to her traditional pot pie filling and now I understand why.

Recipe FAQs

→ Can I use frozen gnocchi instead of fresh?

Yes, frozen gnocchi works perfectly in this dish. You may need to extend the cooking time by 1-2 minutes to ensure they're fully cooked through. No need to thaw them first—add them frozen directly to the simmering sauce.

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

Rotisserie chicken offers the most convenience and flavor. Alternatively, you can poach 2 large chicken breasts in broth for 15-20 minutes until cooked through, or use leftover roasted chicken. The key is having it pre-cooked and torn into bite-sized pieces before adding to the pot.

→ Can I make this dish vegetarian?

Absolutely! Simply omit the chicken and substitute vegetable broth for chicken stock. For added protein, consider adding white beans or increasing the mushroom quantity. The gnocchi and creamy sauce still create a satisfying meal without meat.

→ How can I make this dairy-free?

Replace the butter with olive oil or plant-based butter, and substitute the milk/half-and-half with unsweetened coconut milk, oat milk, or your preferred plant-based milk. The sauce won't be quite as rich but will still have a creamy consistency.

→ Can I prepare components ahead of time?

Yes! Chop all vegetables up to 2 days in advance and store them in the refrigerator. You can also cook and shred the chicken ahead of time. When ready to eat, simply follow the instructions starting with melting butter and cooking the vegetables for a significantly faster dinner.

→ What's the best way to reheat leftovers?

Gently reheat on the stovetop over medium-low heat, adding a splash of chicken broth or milk to loosen the sauce as it will thicken considerably when chilled. Stir occasionally to prevent sticking and heat just until warmed through to avoid overcooking the gnocchi.