Gnocchi Chicken Pot Pie

This Gnocchi Chicken Pot Pie brings the cozy flavors of classic chicken pot pie together with soft, pillowy gnocchi. Tender chicken, mixed vegetables, and gnocchi simmer in a creamy herb gravy for a comforting one-pan dinner—without the need to make a pie crust.

It’s a great choice for a chilly evening, a busy weeknight, or a family meal that feels a little special. Serve it straight from the skillet with a simple salad or warm bread.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: Approximately 45 minutes
Servings: 6

Why You’ll Love This Recipe

Classic chicken pot pie flavor in a cozy skillet meal
Pillowy gnocchi make a satisfying substitute for pastry
Chicken, vegetables, and creamy gravy in every serving
Made with convenient cooked chicken and frozen vegetables
No pie crust or complicated shaping required
Easy to prepare in one pan
Simple to customize with your favorite vegetables
Makes comforting leftovers

Ingredients

2 tablespoons butter
1 small yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken broth
1 cup whole milk
½ cup heavy cream
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon black pepper
¾ teaspoon salt, or to taste
3 cups cooked shredded or diced chicken
1 cup frozen peas
1 cup frozen corn
1 pound potato gnocchi
½ cup grated Parmesan cheese, optional
2 tablespoons chopped fresh parsley, for serving

How to Make Gnocchi Chicken Pot Pie

Step 1: Prepare the Vegetables

Melt the butter in a large, deep skillet or Dutch oven over medium heat. Add the onion, carrots, and celery.

Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another 30 seconds, just until fragrant.

Step 2: Make the Creamy Gravy

Sprinkle the flour over the vegetables and stir well. Cook for 1–2 minutes to remove the raw flour taste.

Slowly pour in the chicken broth while stirring, followed by the milk and cream. Stir until the flour is fully incorporated and the mixture is smooth.

Step 3: Season the Sauce

Add the thyme, dried parsley, black pepper, and salt. Bring the sauce to a gentle simmer, stirring often. Cook for 3–4 minutes, until it begins to thicken.

Step 4: Add the Chicken and Vegetables

Stir in the cooked chicken, frozen peas, and frozen corn. Simmer for 3–4 minutes, until the vegetables are heated through.

Step 5: Cook the Gnocchi

Add the gnocchi directly to the skillet and stir gently to coat them in the sauce.

Cover and cook according to the package directions, usually 3–5 minutes, until the gnocchi are tender and cooked through. Stir once or twice so they don’t stick to the bottom.

If the sauce becomes thicker than you like, add a splash of chicken broth or milk.

Step 6: Finish the Dish

Stir in the Parmesan, if using. Taste the sauce and adjust the salt and pepper as needed.

Sprinkle with fresh parsley and serve warm.

Optional Baked Finish

For a golden top, transfer the mixture to a greased baking dish after cooking the gnocchi. Sprinkle with Parmesan or shredded cheddar and broil for 2–3 minutes, watching closely, until the top is lightly browned.

Tips for the Best Gnocchi Chicken Pot Pie

Use cooked chicken. Rotisserie chicken or leftover roasted chicken makes preparation quick.
Choose potato gnocchi. Shelf-stable, refrigerated, or frozen gnocchi can work; follow the package directions for cooking time.
Simmer gently. A rapid boil can make the cream sauce separate and the gnocchi overly soft.
Stir carefully. Gnocchi are tender, so fold them into the sauce gently.
Thicken before adding gnocchi. This gives the flour time to create a smooth gravy.
Adjust the consistency at the end. Gnocchi absorb some sauce as they cook, so add broth or milk if the dish becomes too thick.
Season after adding the chicken. Cooked chicken and broth may already be salted.

Delicious Variations

Biscuit-Topped Gnocchi Pot Pie

Prepare the filling and gnocchi in an oven-safe skillet. Place refrigerated biscuit pieces over the top and bake according to the biscuit package directions, until the biscuits are golden and cooked through.

Puff Pastry Topping

Spoon the chicken and gnocchi mixture into a baking dish. Add a sheet of thawed puff pastry over the top, cut a few small vents, and bake at 400°F until the pastry is puffed and golden. The gnocchi should be cooked before adding the pastry.

Cheesy Chicken Gnocchi Pot Pie

Stir in one cup of shredded cheddar or Monterey Jack at the end. Sprinkle a little extra cheese on top before serving.

Turkey Pot Pie Gnocchi

Replace the chicken with cooked turkey. It’s a handy way to use holiday leftovers.

Add More Vegetables

Add sliced mushrooms, green beans, or diced potatoes with the carrots and celery. If using raw potatoes, cut them small and simmer them in the broth until tender before adding the cream and gnocchi.

Herb-Filled Pot Pie

Add a pinch of rosemary or sage along with the thyme for a deeper, savory flavor.

Can I Make It Ahead?

You can prepare the creamy chicken and vegetable sauce up to two days ahead and refrigerate it in an airtight container. Reheat the sauce gently in a skillet, then add the gnocchi and cook according to the package directions shortly before serving.

For the best texture, cook the gnocchi just before serving. They continue to absorb liquid as they sit.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to three days.

Reheat gently on the stove over low heat, stirring occasionally. Add a splash of chicken broth or milk to loosen the sauce, since the gnocchi will absorb some of it as it chills.

Can You Freeze Gnocchi Chicken Pot Pie?

Cream sauces and cooked gnocchi can change texture after freezing, so this dish is best enjoyed fresh or refrigerated. If you want to prepare it ahead for freezing, freeze the chicken and vegetable sauce before adding the cream and gnocchi. Thaw overnight, reheat gently, then add the dairy and cook the gnocchi before serving.

Frequently Asked Questions

Do I need to boil the gnocchi first?

Usually not. Many packaged potato gnocchi can cook directly in the simmering sauce. Check the package directions, since some brands recommend boiling separately.

Can I use frozen gnocchi?

Yes. Add frozen gnocchi directly to the simmering sauce and cook according to the package instructions. You may need to add a few extra minutes.

Can I use leftover chicken?

Yes. Shredded rotisserie chicken, baked chicken breasts, or leftover roasted chicken all work well.

Why is my sauce too thick?

The gnocchi may have absorbed more liquid than expected. Stir in warm chicken broth or milk a little at a time until the sauce reaches your preferred consistency.

Why are my gnocchi mushy?

They may have cooked too long or the sauce may have been boiling rapidly. Follow the package timing and simmer gently, checking for tenderness early.

Can I make this without heavy cream?

Yes. Replace the heavy cream with additional whole milk. The sauce will be a little lighter and less rich.

What can I serve with it?

Serve with a green salad, roasted green beans, steamed broccoli, or warm dinner rolls.

Pro Tips

Dice the carrots and celery small so they soften quickly, and stir the flour into the vegetables before adding the liquid. Let the sauce thicken gently, then add the gnocchi and cook only until tender. Keep extra warm broth nearby to thin the sauce before serving.

Final Thoughts

This Gnocchi Chicken Pot Pie turns the familiar flavors of creamy chicken, vegetables, and herbs into a simple skillet dinner with soft, comforting gnocchi. It’s an easy way to enjoy pot pie flavor on a busy night, with the option to finish it with cheese, biscuits, or puff pastry when you want an extra-special meal.