One Pot Gnocchi Chicken Pot Pie (Printable)

Comforting one-pot meal combining pillowy gnocchi, tender chicken, and vegetables in a creamy sauce with minimal cleanup.

# What You’ll Need:

→ Meats

01 - 2 cups cooked chicken breast, shredded or diced

→ Vegetables

02 - 1 cup diced carrots
03 - 1 cup frozen peas
04 - 1 cup diced celery
05 - 1 cup diced onion
06 - 2 cloves garlic, minced

→ Other

07 - 500 g potato gnocchi
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons olive oil
10 - 1/4 cup all-purpose flour
11 - 2 cups chicken broth
12 - 1 cup whole milk or half-and-half
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried sage
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 1/4 cup grated Parmesan
18 - Fresh parsley, chopped

# How To Make It:

01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat.
02 - Add onions, carrots, and celery. Sauté for 5–6 minutes until vegetables are soft.
03 - Stir in garlic and cook for 30 seconds until fragrant.
04 - Sprinkle flour over the vegetables, stirring constantly, and cook for 1–2 minutes to form a roux.
05 - Gradually whisk in the chicken broth and milk, stirring well to avoid lumps.
06 - Add thyme, sage, salt, and pepper. Bring to a gentle simmer until sauce thickens, about 5 minutes.
07 - Add the uncooked gnocchi, chicken, and peas. Stir gently to combine and ensure the gnocchi are submerged.
08 - Cover and simmer for 10–12 minutes, stirring occasionally, until gnocchi are cooked and sauce is creamy.
09 - Remove from heat. Stir in Parmesan if using. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • Everything cooks in one pot, meaning less cleanup and more time enjoying dinner
  • The gnocchi naturally thickens the sauce as it cooks, creating the most velvety texture without any extra effort
  • It comes together in under 45 minutes but tastes like it simmered all afternoon
02 -
  • The sauce will look thin at first, but trust the process—the gnocchi releases starch as it cooks and naturally thickens everything
  • Don't rush the roux step, because cooking the flour for that full minute prevents that raw, pasty taste in the final sauce
03 -
  • Use a pot with a heavy bottom to prevent hot spots that can scorch the creamy sauce
  • If the sauce becomes too thick, thin it with warm broth rather than cold liquid to prevent breaking

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