Easy One-Pot Gnocchi Chicken Pot Pie
One pot gnocchi chicken pot pie is the ultimate easy, comforting dinner. After making this many times, I’ve discovered the trick to the creamiest, most flavorful sauce. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Cheesy Zucchini Breadsticks and Sheet Pan Lemon Garlic Pork Chops Recipe Easy Family Dinner Idea.
Why This Easy One-Pot Gnocchi Chicken Pot Pie Is Pure Comfort
- Easy one-pot cleanup
- Creamy, comforting chicken and gnocchi in a rich sauce
- Better than takeout taste at home
What You'll Need for Easy One-Pot Gnocchi Chicken Pot Pie
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Gnocchi
- Mixed frozen vegetables
- Heavy cream
- Chicken broth
- Shredded cheddar cheese
- Onion powder
- Garlic powder
- Salt
- Pepper
- Paprika
- Dried thyme
- Dried rosemary
- Optional: Fresh parsley
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Heavy-bottomed skillet — Ensures even heating and prevents hot spots → See on Amazon
- Instant-read meat thermometer — Prevents overcooking and ensures chicken is safe to eat → See on Amazon
How to Make Easy One-Pot Gnocchi Chicken Pot Pie
- Step 1: Season chicken breasts with salt, pepper, and paprika. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, add mixed frozen vegetables and cook until tender. Stir in onion powder, garlic powder, thyme, and rosemary. Cook for 1 minute.
- Step 3: Add gnocchi to the skillet and cook for 2-3 minutes, until they start to soften. Stir in heavy cream and chicken broth. Bring to a simmer.
- Step 4: Return chicken to the skillet and stir to combine. Simmer for 5-10 minutes, until the sauce has thickened. Stir in shredded cheese until melted and creamy.
- Step 5: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and crushed red pepper flakes. Enjoy with a side of cheesy zucchini breadsticks.
Cook's Tips for Perfect Easy One-Pot Gnocchi Chicken Pot Pie
- Common mistake and fix: Don't overcook the chicken. It can become tough and dry. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Time-saving tip: Use frozen mixed vegetables to save time. They're just as nutritious and cook quickly.
- Make-ahead tip: You can prepare this dish up to 2 days ahead. Store in the refrigerator and reheat on the stovetop or in the oven.
Storing & Reheating Easy One-Pot Gnocchi Chicken Pot Pie
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: You can prepare the chicken and vegetable mixture up to 2 days ahead. Store in the refrigerator and add the gnocchi and cream when ready to serve.
Freezing Easy One-Pot Gnocchi Chicken Pot Pie
Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a lighter version, use low-sodium chicken broth and reduce the amount of heavy cream.
- Best substitution: You can substitute the gnocchi for egg noodles or rice.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the sauce isn't thickening, simmer it for a few more minutes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
Want to level up this recipe?
High-quality chicken broth — Adds depth of flavor and helps create a rich, creamy sauce → Check price on Amazon
Easy One-Pot Gnocchi Chicken Pot Pie
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Gnocchi
- Mixed frozen vegetables
- Heavy cream
- Chicken broth
- Shredded cheddar cheese
Seasonings
- Onion powder
- Garlic powder
- Salt
- Pepper
- Paprika
- Dried thyme
- Dried rosemary
Optional Toppings
- Fresh parsley
- Crushed red pepper flakes
Instructions
- Step 1: Season chicken breasts with salt, pepper, and paprika. Cook in a large skillet over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 2: In the same skillet, add mixed frozen vegetables and cook until tender. Stir in onion powder, garlic powder, thyme, and rosemary. Cook for 1 minute.
- Step 3: Add gnocchi to the skillet and cook for 2-3 minutes, until they start to soften. Stir in heavy cream and chicken broth. Bring to a simmer.
- Step 4: Return chicken to the skillet and stir to combine. Simmer for 5-10 minutes, until the sauce has thickened. Stir in shredded cheese until melted and creamy.
- Step 5: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and crushed red pepper flakes. Enjoy with a side of cheesy zucchini breadsticks.
Notes
- Chef tip: For a lighter version, use low-sodium chicken broth and reduce the amount of heavy cream.
- Best substitution: You can substitute the gnocchi for egg noodles or rice.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the sauce isn't thickening, simmer it for a few more minutes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
- Make ahead: You can prepare the chicken and vegetable mixture up to 2 days ahead. Store in the refrigerator and add the gnocchi and cream when ready to serve.
Nutrition Per Serving
- Calories: 580
- Protein: 35g
- Fat: 28g
- Carbs: 54g
- Fiber: 4g
- Sugar: 4g
- Sodium: 870mg
- Cholesterol: 130mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy One-Pot Gnocchi Chicken Pot Pie FAQs
Yes, you can prepare the chicken and vegetable mixture up to 2 days ahead. Store in the refrigerator and add the gnocchi and cream when ready to serve.
Overcooking the chicken can make it tough. Use a meat thermometer to ensure it reaches 165°F (74°C).
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Yes, cook the chicken and vegetables in the slow cooker on low for 6-8 hours. Add the gnocchi and cream in the last 30 minutes of cooking.
A side of cheesy zucchini breadsticks or a simple green salad would pair well with this dish.
A Warm Final Note
I can’t wait for you to try Easy One-Pot Gnocchi Chicken Pot Pie and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
