Imagine the cozy, heartwarming flavors of a classic chicken pot pie, but with a delightful, modern twist. This Gnocchi Chicken Pot Pie recipe is your new go-to for a comforting weeknight dinner that feels both rustic and refined. We swap out the traditional pie crust for tender, pillowy gnocchi that gets beautifully golden on top, swimming in a rich and savory cream sauce. Best of all, it all comes together in a single skillet, making cleanup an absolute breeze. Prepare to fall in love with this simple, yet incredibly satisfying, comfort food masterpiece.
Why This Gnocchi Chicken Pot Pie Recipe is a Game-Changer
This isn’t just another dinner recipe; it’s a solution for busy weeknights and a guaranteed crowd-pleaser. The magic lies in its simplicity and depth of flavor. By using potato gnocchi instead of a pastry topping, you get a delightful texture that’s both chewy and slightly crisp. Everything, from searing the chicken to bubbling the creamy sauce, happens in one pan, which means less time washing dishes and more time enjoying your meal. It’s the perfect blend of a hearty creamy chicken soup (coming soon) and a classic pot pie, creating a truly unforgettable dish.
The Key Ingredients for Your Pot Pie
The beauty of this recipe is its reliance on simple, wholesome ingredients that combine to create something truly special. Here’s what you’ll need to gather.
For the Creamy Filling
- Chicken: Boneless, skinless chicken breasts or thighs work perfectly. Cut them into bite-sized pieces for even cooking.
- Vegetables: The classic mirepoix of onion, carrots, and celery forms the aromatic base. Frozen peas are stirred in at the end for a pop of sweetness and color.
- Garlic: Freshly minced garlic is essential for building a deep flavor profile.
- Herbs: A combination of fresh thyme and rosemary adds a rustic, earthy aroma that is quintessential to pot pie.
- Flour: All-purpose flour is used to create a roux, which thickens the sauce beautifully.
- Chicken Broth: Use a quality low-sodium chicken broth as the primary liquid for the sauce.
- Heavy Cream: This is the secret to an extra rich and velvety sauce.
- Butter & Olive Oil: A mix of both provides the best flavor for sautéing the vegetables and chicken.
For the Gnocchi Topping
- Potato Gnocchi: A 1-pound package of store-bought potato gnocchi makes this recipe incredibly easy. You can find it in the pasta aisle or refrigerated section.
- Parmesan Cheese: Freshly grated Parmesan cheese sprinkled on top creates a savory, golden-brown crust on the gnocchi.
Step-by-Step Instructions for the Perfect Gnocchi Chicken Pot Pie
Follow these simple steps to create a restaurant-quality meal in your own kitchen. It’s easier than you think!
- Cook the Chicken: In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté the Vegetables: Melt the butter in the same skillet. Add the chopped onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until they have softened. Add the minced garlic, fresh thyme, and rosemary, and cook for another minute until fragrant.
- Create the Creamy Sauce: Sprinkle the flour over the vegetables and stir continuously for about one minute to cook out the raw flour taste. This forms a roux. Slowly whisk in the chicken broth, ensuring there are no lumps. Then, pour in the heavy cream and bring the mixture to a simmer.
- Combine and Simmer: Let the sauce simmer for 3-5 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Season with salt and pepper to your taste. Return the cooked chicken to the skillet and stir in the frozen peas.
- Add the Gnocchi: Arrange the potato gnocchi over the top of the chicken and vegetable filling in an even layer. Gently press them into the sauce.
- Bake to Perfection: Sprinkle the grated Parmesan cheese over the gnocchi. Transfer the skillet to a preheated 400°F (200°C) oven and bake for 15-20 minutes, or until the sauce is bubbly and the gnocchi are tender and slightly golden on top. For a crispier topping, you can switch to the broiler for the last 1-2 minutes, watching carefully to prevent burning.
- Rest and Serve: Let the Gnocchi Chicken Pot Pie rest for a few minutes before serving. Garnish with fresh parsley and enjoy hot!
Pro Tips from a Seasoned Kitchen
A few simple tricks can elevate your pot pie from great to absolutely spectacular.
- Don’t Pre-Boil the Gnocchi: The gnocchi cooks directly in the sauce in the oven. Boiling them beforehand will lead to a mushy texture. They will absorb the delicious sauce and become perfectly tender as they bake.
- Use a Cast-Iron Skillet: For the best golden-brown top and even cooking, an oven-safe cast-iron skillet is highly recommended. It seamlessly goes from stovetop to oven.
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating a block of Parmesan cheese yourself will give you a much better result.
- Taste and Adjust: Always taste your sauce before adding the gnocchi and adjust the seasoning. It’s the last chance to perfect the flavor base.
Fun Variations to Try
While this Gnocchi Chicken Pot Pie is fantastic as is, feel free to customize it to your liking!
- Add More Veggies: Mushrooms, green beans, or corn would all be delicious additions. Sauté mushrooms with the other vegetables for extra umami flavor.
- Try a Different Protein: This recipe works wonderfully with leftover turkey (perfect after the holidays!) or even Italian sausage for a spicier kick.
- Make It Extra Cheesy: Stir in a half cup of shredded mozzarella or white cheddar into the sauce before adding the gnocchi for an even gooier, cheesier filling. If you love cheesy recipes, you should also try this amazing cheese ball recipe.
Storing and Reheating Your Masterpiece
This dish is almost as good the next day! To store, let it cool completely and then cover the skillet tightly with foil or transfer it to an airtight container. It will keep in the refrigerator for up to 3 days.
For reheating, you can place individual portions in the microwave or return the entire skillet to a 350°F (175°C) oven until warmed through, about 15-20 minutes. The oven method is best for helping the gnocchi regain some of its texture.
Frequently Asked Questions
Yes, you can prepare the entire filling (steps 1-4), let it cool, and store it in an airtight container in the refrigerator for up to 2 days. When ready to eat, gently reheat the filling on the stovetop, then top with gnocchi and bake as directed.
Absolutely! This recipe is designed for convenience and works perfectly with a 1-pound package of store-bought potato gnocchi from the pasta aisle or refrigerated section. Do not boil it beforehand.
Freezing is not recommended after the gnocchi has been added, as the texture can become very soft upon reheating. However, you can freeze the chicken and vegetable filling by itself for up to 3 months. Thaw it in the refrigerator overnight before reheating and proceeding with the recipe.
The key is to not pre-boil the gnocchi. Add it directly from the package to the top of the simmering filling before baking. It will steam and bake to a perfect, tender-chewy texture in the oven.
Boneless, skinless chicken breasts or thighs are both excellent choices. Thighs will provide a slightly richer flavor, but breasts work wonderfully. You can also use leftover shredded rotisserie chicken to save time.
What to Serve with Gnocchi Chicken Pot Pie
This Gnocchi Chicken Pot Pie is a hearty, all-in-one meal, so you don’t need much to go with it. A simple green salad with a vinaigrette dressing or some roasted broccoli or green beans would be a perfect, light accompaniment. For something a bit more substantial, a side of crusty bread is great for sopping up any extra creamy sauce.
More Comfort Food Recipes You’ll Love
If you enjoyed this cozy skillet meal, you’re sure to fall for some of our other favorite comfort food dishes. For another easy and impressive chicken dinner, try this Marry Me Chicken. It’s rich, creamy, and always a hit! We hope you love making this Gnocchi Chicken Pot Pie. If you try it, please leave a comment below and share your creation with us on Pinterest!
Gnocchi Chicken Pot Pie Recipe
Gnocchi Chicken Pot Pie: The Ultimate One-Skillet Comfort Meal
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken with salt and pepper and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Melt butter in the same skillet. Add onion, carrots, and celery and cook until softened, about 6-8 minutes. Stir in garlic, thyme, and rosemary and cook for 1 minute more until fragrant.
- Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in chicken broth, then the heavy cream. Bring to a simmer and cook until thickened, about 3-5 minutes. Season with additional salt and pepper to taste.
- Return the cooked chicken to the skillet and stir in the frozen peas.
- Arrange the gnocchi over the filling in an even layer. Sprinkle with grated Parmesan cheese.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the sauce is bubbly and the gnocchi are golden. Broil for 1-2 minutes for extra color if desired.
- Let stand for 5 minutes before garnishing with fresh parsley and serving hot.
Notes
Tip 2: Ensure your skillet is large enough (at least 12 inches) to prevent the filling from bubbling over in the oven.
Tip 3: Do not pre-boil the gnocchi; it will cook perfectly in the sauce as it bakes.
