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Savory One Pot Gnocchi Chicken Pot Pie: Easy Weeknight Meal

Bright, cozy, and ridiculously simple, this Savory One Pot Gnocchi Chicken Pot Pie turns pantry-friendly gnocchi into the plush topping of a creamy, veggie-packed pot pie — all in a single Dutch oven. It’s the kind of dinner that makes weeknights feel special without a lot of fuss, and you’ll love how gnocchi keeps the texture pillowy while soaking up that savory sauce. For more easy weeknight comfort-food ideas, check out this collection of 25 easy crockpot meals for summer which pairs well with slow-simmered sides and make-ahead plans.

Why make this recipe
If you’re tired of complicated dinners that leave a pile of dishes and too little flavor, this one-pot mashup is the solution: it’s fast, forgiving, and indulgent-tasting while still using simple ingredients. The gnocchi acts like a cozy pastry top without baking, so you get pot pie vibes with half the effort and full comfort. Plus, it’s an easy way to use up frozen veggies and a great one-pot option when you want family-pleasing results with minimal cleanup.

Step-by-Step Guide to Making Savory One Pot Gnocchi Chicken Pot Pie

Ingredients

1 tbsp olive oil
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 large yellow onion, finely diced
2 medium carrots, peeled and finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried rosemary, crushed (optional)
Salt and freshly ground black pepper, to taste
4 tbsp unsalted butter
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 cup whole milk (or half-and-half/heavy cream)
1 cup frozen green peas
1 cup frozen corn kernels
1 (17.6-ounce) package shelf-stable potato gnocchi
1/4 cup fresh parsley, chopped (optional)
Grated Parmesan cheese, for garnish (optional)

Directions

Prepare & Sear Chicken
Pat the 1.5 lbs of chicken pieces dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the chicken in a single layer (work in batches if needed) for 3–4 minutes per side, until deeply golden brown. Remove the chicken to a plate and set aside, leaving any browned bits in the pot.
Sauté Vegetables & Aromatics
Lower the heat to medium. Add the diced onion, carrots, and celery to the pot and sauté for 7–10 minutes, stirring occasionally, until the vegetables are softened and the onion turns translucent. Use a wooden spoon to scrape up the browned bits from the bottom of the pot — those are flavor gold. Stir in the minced garlic, 1 tsp dried thyme, and 1/2 tsp dried rosemary (if using); cook for about 1 minute more until fragrant.
Make Roux & Develop Sauce
Push the softened vegetables to one side of the pot. Add 4 tbsp unsalted butter to the cleared side and let it melt. Sprinkle the 1/4 cup all-purpose flour over the melted butter and stir vigorously to form a roux. Cook the roux for 1–2 minutes until it turns lightly golden (this removes the raw flour taste). Gradually whisk in 4 cups low-sodium chicken broth, then pour in 1 cup whole milk, whisking constantly until the sauce is smooth and begins to thicken. Simmer gently and season with salt and freshly ground black pepper to taste.
Simmer Pot Pie Base
Carefully return the seared chicken pieces and any accumulated juices to the pot. Stir in 1 cup frozen green peas and 1 cup frozen corn kernels. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10–15 minutes so the chicken finishes cooking through and the flavors meld.
Cook Gnocchi
Uncover the pot and gently stir in the entire 17.6-ounce package of shelf-stable potato gnocchi, making sure the gnocchi are submerged. Increase the heat to medium-low and bring everything back to a gentle simmer. Cook according to package directions (typically 3–5 minutes) or until the gnocchi float and are tender, stirring occasionally to prevent sticking. The gnocchi will absorb some sauce and become delightfully pillowy.
Final Adjustments & Serve
Once the gnocchi are cooked, remove the pot from heat. Taste and adjust seasoning with more salt and pepper if needed. Stir in 1/4 cup fresh chopped parsley for brightness, if using. Ladle generous portions into bowls and finish with a sprinkle of grated Parmesan cheese for a salty, savory flourish. Serve hot and enjoy.

Tips for execution while you cook

Give the chicken space while searing so it browns instead of steams — that fond is key to the sauce’s depth.
Use shelf-stable gnocchi for convenience, but if using fresh or refrigerated gnocchi, reduce the final simmer time slightly to avoid overcooking.
If your sauce ends up too thin, mash a few gnocchi against the pot’s side to naturally thicken it; if too thick, whisk in a splash of broth or milk.

Best Way to Store Savory One Pot Gnocchi Chicken Pot Pie

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in a heavy-duty freezer container for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating note: Reheat on the stove over low heat with a splash of broth or milk to restore creaminess, or microwave in short bursts stirring between intervals until hot.

Serving Suggestions for Savory One Pot Gnocchi Chicken Pot Pie

Make it a meal: Serve with a crisp green salad (think peppery arugula with lemon vinaigrette) to cut through the creaminess.
Add crunch: Top bowls with toasted breadcrumbs or crushed crackers mixed with a little melted butter for a faux-crust texture.
Wine pairing: A medium-bodied white like unoaked Chardonnay or a light red like Pinot Noir complements the dish’s creamy, herby profile.

Why this method works (a bit more detail)
Combining a classic roux-based gravy with seared chicken and gnocchi gives you the best of two worlds: the deep, savory foundation of a traditional chicken pot pie and the soft, chewy comfort of gnocchi. Because everything cooks in one pot, flavors develop as the liquid reduces and the gnocchi soaks up the sauce, creating pockets of concentrated taste. The result is familiar and comforting but modern in its simplicity and speed.

Tips to make Savory One Pot Gnocchi Chicken Pot Pie
Q: How do I keep the dish from becoming gummy?
A: Make sure the sauce becomes slightly thick before adding gnocchi and avoid overcooking the gnocchi — they only need to cook until they float and feel tender. If using fresh gnocchi, cook for less time.

Q: Can I swap the chicken?
A: Yes — turkey or leftover rotisserie chicken work great and reduce active cooking time.

Q: Any tricks for more flavor?
A: Finish with a squeeze of lemon or a splash of sherry to brighten the sauce; fresh herbs added at the end preserve their aroma.

Variations and substitutions

Vegetarian version (paragraph): Replace the chicken with cubed, roasted butternut squash and add sliced cremini mushrooms for a meaty texture. Use vegetable broth instead of chicken broth and consider a splash of soy sauce or miso paste to add savory depth. The gnocchi still provides the comforting base and the roux helps bind everything into a luxurious, meat-free pot pie.
Quick swap bullets:
- Dairy-free: Use olive oil instead of butter for the roux, and swap milk for full-fat canned coconut milk or unsweetened oat milk; use a gluten-free flour blend if needed.
- Lighter option: Replace half the milk with additional broth and use chicken breast instead of thighs.

Common questions (FAQs)
Q: Can I use dried gnocchi instead of shelf-stable?
A: Most shelf-stable gnocchi are labeled as "shelf-stable" or "vacuum-packed" and behave similarly to fresh in this recipe; if you have dried gnocchi, follow package guidance — you may need a bit more liquid as dried pasta can absorb more.

Q: How can I speed up this recipe on busy nights?
A: Use pre-diced or frozen mirepoix (onion, carrot, celery), rotisserie chicken, and pre-grated Parmesan. That cuts down active time dramatically.

Q: Will gnocchi get soggy if I store leftovers?
A: Gnocchi tends to absorb sauce when stored, so leftovers will be denser. Reheat with extra broth or milk and stir gently to refresh texture. For longer storage, consider storing gnocchi and sauce separately if possible.

Q: Is this recipe freezer-friendly?
A: Yes, freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Q: Can I make this gluten-free?
A: Use a gluten-free flour blend for the roux and choose gluten-free shelf-stable gnocchi. Ensure your broth is gluten-free as well.

Make-ahead and meal prep ideas

Prep the base: Dice the onion, carrot, and celery ahead and store them in the fridge for up to two days to shave time on cooking day.
Freeze single portions: Portion into individual airtight containers for easy lunch or dinner reheats — these are particularly good for workday meals.
Repurpose leftovers: Use leftover pot pie as a filling for baked stuffed peppers or as a topping for a shepherd’s pie-style casserole (top with mashed potatoes and bake until bubbly).

Troubleshooting common issues

Sauce too thin: Mix 1 tsp cornstarch with 1 tbsp cold water and whisk into simmering sauce, or mash a few gnocchi into the sauce to thicken naturally.
Sauce too thick: Whisk in a bit more warm chicken broth or milk until you reach the desired consistency.
Chicken undercooked: Cut larger pieces uniformly and simmer covered until an instant-read thermometer reads 165°F (74°C) in the thickest piece.

A few finishing touches that make a difference

Fresh parsley at the end brightens the whole pot and cuts richness.
A light dusting of grated Parmesan adds umami and a tiny bit of saltiness that ties everything together.
Cracked black pepper straight from the mill gives a pleasing heat on the finish.

Pairings and menus

For a cozy dinner: Serve with roasted Brussels sprouts and a simple apple-gorgonzola salad.
For a family-style spread: Pair with crusty bread and a bowl of pickled vegetables to balance richness.
For meal trains or potlucks: Bring in a heavy oven-safe pot to keep the dish warm; people will love the novelty of gnocchi in a pot pie.

Final notes on technique
Searing the chicken well and building a proper roux are the two most important steps for depth of flavor. Don’t rush the browning or the roux stage — they’re the backbone of the dish. Once the sauce is built, the rest is largely hands-off and forgiving, which makes this an excellent weeknight winner.

Conclusion

This Savory One Pot Gnocchi Chicken Pot Pie is the perfect bridge between classic comfort food and modern, streamlined cooking — cozy, hearty, and simple enough for weeknights. For a different take on chicken pot pie textures, the recipe for Chicken Pot Pie with Savory Crumble Topping offers a crunchy contrast to the gnocchi-topped version. If you want more ideas that combine gnocchi with pot-pie flavors, see this inspired variation on Gnocchi Chicken Pot Pie for additional swaps and serving suggestions.