Description

This One Pot Gnocchi Chicken Pot Pie is a comforting and hearty dish that combines tender chicken, mixed vegetables, and pillowy gnocchi in a creamy, flavorful sauce. Made entirely in one pot, this recipe saves time on cleanup while delivering a satisfying homemade pot pie experience without the crust. Perfect for weeknight dinners, it’s easy to prepare and full of classic cozy flavors.

Ingredients

Scale

Protein & Vegetables

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium onion, chopped
2 cloves garlic, minced
2 cups mixed vegetables (such as peas, carrots, and corn)

Dairy & Cheese

1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley (optional)

Pantry & Seasonings

2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 tablespoons all-purpose flour
2 cups chicken broth
1 lb potato gnocchi

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Instructions

Cook the chicken: Heat olive oil in a large, deep skillet or pot over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.
Sauté onion and garlic: In the same pot, add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3 minutes.
Add vegetables and herbs: Add the mixed vegetables, dried thyme, and rosemary to the pot. Stir to combine and cook for another 3 minutes.
Incorporate flour: Sprinkle the flour over the vegetable mixture, stirring to coat the ingredients evenly. Cook for 1 minute to remove the raw flour taste.
Add chicken broth: Gradually pour in the chicken broth, stirring constantly to prevent lumps, and bring the mixture to a simmer. Allow it to thicken slightly, about 2-3 minutes.
Add cream and gnocchi: Stir in the heavy cream and add the gnocchi to the pot. Bring the mixture back to a simmer and cook until the gnocchi are tender and cooked through, about 5 minutes.
Combine chicken and cheese: Return the cooked chicken to the pot, stirring to combine. Add the Parmesan cheese and cook for another 2 minutes until everything is heated through and the cheese is melted.
Season and garnish: Season the dish with additional salt and pepper to taste. If desired, garnish with freshly chopped parsley before serving.

Notes

Use fresh or frozen mixed vegetables depending on availability and preference.
For extra flavor, consider adding a splash of white wine when sautéing onions and garlic.
Substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
If gnocchi are not available, small pasta like mini shells or ditalini can be used as alternatives.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.