Description

This creamy chicken and gnocchi pot pie is a cozy, one-pot comfort meal featuring tender chicken, pillowy gnocchi, and a rich, savory sauce. It’s quick to make, crowd-pleasing, and perfect for busy weeknights or family gatherings.

Ingredients

Scale

2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
1 pound potato gnocchi (store-bought or homemade)
2 tablespoons unsalted butter
1 medium onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, diced
2 cloves garlic, minced
1/2 cup frozen peas (or fresh if in season)
1/2 cup frozen corn (optional)
1/4 cup all-purpose flour (swap with gluten-free flour if needed)
2 cups chicken broth (low sodium preferred)
1 cup heavy cream (or half-and-half for a lighter option)
1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
1/2 teaspoon dried rosemary (optional)
1/2 teaspoon freshly ground black pepper
Salt, to taste
1/2 teaspoon paprika (optional)
1/4 cup grated Parmesan cheese
Chopped fresh parsley (for garnish)
Extra Parmesan cheese (for topping, optional)

Instructions

Preheat the oven to 400°F (200°C).
Heat butter in a large oven-safe skillet over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
Stir in garlic, thyme, rosemary, paprika, salt, and pepper. Cook for 1 minute until fragrant.
Sprinkle flour over the veggies and stir continuously for 2 minutes to form a roux.
Slowly pour in chicken broth while stirring to prevent lumps. Add heavy cream. Simmer for 3–4 minutes until slightly thickened.
Stir in cooked chicken, peas, and corn. Cook for 2 minutes.
Gently fold in gnocchi, ensuring they’re submerged in the sauce. (No need to boil shelf-stable gnocchi; parboil homemade/refrigerated gnocchi for 2 minutes if desired.)
Stir in Parmesan cheese until melted and incorporated.
Transfer skillet (or mixture to a casserole dish) to the oven. Bake uncovered for 15–18 minutes until bubbling and gnocchi are tender.
Remove from oven and let cool for 5 minutes. Sprinkle with fresh parsley and extra Parmesan before serving.

Notes

For gluten-free, use gluten-free flour and gnocchi. Dairy-free options include coconut cream and nutritional yeast. Substitute chicken with mushrooms or chickpeas for vegetarian. Prep veggies ahead for faster assembly. Broil for 2 minutes at the end for a crispy top. Store leftovers in the fridge up to 4 days or freeze up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1.5 cups
Calories: 440
Sugar: 6
Sodium: 780
Fat: 18
Saturated Fat: 10
Carbohydrates: 52
Fiber: 5
Protein: 22

Keywords: chicken pot pie, gnocchi, comfort food, one-pot dinner, creamy chicken, easy dinner, family meal, weeknight recipe, skillet meal, casserole