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A close-up view of the creamy chicken and vegetable filling for the gnocchi pot pie simmering in a rustic skillet.

Gnocchi Chicken Pot Pie: The Ultimate One-Skillet Comfort Meal

Discover the ultimate comfort food with this Gnocchi Chicken Pot Pie recipe. Pillowy gnocchi replaces traditional crust in a rich, creamy chicken and vegetable filling, all made in one skillet for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1.5 lbs Boneless, Skinless Chicken Breasts cut into 1-inch cubes
  • 1 tsp Salt or to taste
  • 0.5 tsp Black Pepper freshly ground
  • 3 tbsp Unsalted Butter
  • 1 large Yellow Onion chopped
  • 2 medium Carrots peeled and sliced
  • 2 stalks Celery sliced
  • 3 cloves Garlic minced
  • 1 tsp Fresh Thyme chopped
  • 1 tsp Fresh Rosemary chopped
  • 0.25 cup All-Purpose Flour
  • 2.5 cups Low-Sodium Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Frozen Peas
  • 16 oz Package Potato Gnocchi
  • 0.5 cup Grated Parmesan Cheese
  • 2 tbsp Fresh Parsley chopped, for garnish

Equipment

  • 1 Large Oven-Safe Skillet (12-inch) A cast-iron skillet is highly recommended.
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Return the cooked chicken to the skillet and stir in the frozen peas.
  5. Arrange the gnocchi over the filling in an even layer. Sprinkle with grated Parmesan cheese.
  6. 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.
  7. Let stand for 5 minutes before garnishing with fresh parsley and serving hot.

Notes

Tip 1: Use a rotisserie chicken to save time! Simply shred the meat and add it to the sauce with the peas.
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.