One Pot Gnocchi Chicken Pot Pie is the perfect mix of creamy, comforting, and easy to make. It has tender chicken, soft pillowy gnocchi, and a rich, cozy sauce with veggies all cooked together in just one pot. The result feels like a warm hug on a chilly day with every bite melting in your mouth.
I love this dish because it cuts down on cleanup but still feels like a special meal. The gnocchi soaks up the flavors of the sauce and chicken, making it extra satisfying. I like to sneak in some frozen peas and carrots for that classic pot pie touch—it’s a nice easy way to get some veggies in without a lot of fuss.
My favorite way to enjoy this is spooned into big bowls with a sprinkle of fresh herbs on top, maybe a bit of grated cheese if I’m feeling fancy. It’s one of those recipes that feels like comfort food but comes together fast, so I always keep it in my rotation for busy weeknights or when I just want something cozy and homey.
Key Ingredients & Substitutions
Chicken thighs: Using boneless, skin-on chicken thighs adds great flavor and keeps the meat juicy. If you want less fat, boneless skinless breasts work well too, but they cook faster and can dry out more easily.
Gnocchi: Potato gnocchi gives this dish a soft, pillowy texture that is perfect for soaking up sauce. You can swap with store-bought or homemade gnocchi, and even use small pasta shapes like shells or orecchiette if needed.
Heavy cream: Heavy cream creates a rich and creamy sauce. You can swap with half-and-half or whole milk for a lighter dish, but the sauce won’t be as thick or creamy.
Frozen peas and carrots: These add a pop of color and sweetness that balance the richness of the sauce. Fresh peas and carrots work if you have them, or try other veggies like green beans or corn.
Herbs: Thyme and sage give the dish a classic pot pie flavor. If you don’t have fresh herbs, dried work fine—just use less dried since the flavor is stronger.
How Do I Make Sure the Sauce is Thick and Creamy?
The key to a smooth, creamy sauce is coating the veggies with flour before adding liquids. This helps thicken the sauce without clumps.
- After sautéing your veggies, sprinkle flour over them and stir well to coat evenly.
- Slowly add chicken broth while stirring constantly to prevent lumps.
- Add the cream and herbs, and simmer gently to allow the sauce to thicken and flavors to blend.
Be careful not to boil vigorously. A gentle simmer helps keep a velvety texture. If your sauce is too thin at the end, you can mix a small amount of flour or cornstarch with cold water and stir it in, cooking a few minutes until thicker.
Equipment You’ll Need
- Large deep skillet or Dutch oven – perfect for browning chicken and cooking everything in one pot to save time and cleanup.
- Tongs – help you flip the chicken thighs safely without breaking the skin.
- Wooden spoon or silicone spatula – great for stirring the sauce and scraping the bottom without scratching your pan.
- Sharp knife and cutting board – for chopping veggies and slicing chicken if needed.
- Measuring cups and spoons – to get the right amount of broth, cream, and seasonings every time.
Flavor Variations & Add-Ins
- Swap chicken thighs for cooked turkey or rotisserie chicken to use leftovers and speed up prep.
- Add shredded cheddar or Parmesan cheese in the last minutes for a cheesy, rich twist.
- Include extra veggies like chopped green beans, corn, or spinach to boost nutrition and color.
- Use Italian seasoning or fresh rosemary instead of thyme and sage for a different herb flavor.
One Pot Gnocchi Chicken Pot Pie
Ingredients You’ll Need:
- 2 tbsp olive oil or butter
- 1 lb (450g) boneless, skin-on chicken thighs
- Salt and pepper, to taste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 8 oz (225g) mushrooms, sliced
- ½ cup (75g) frozen peas
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- ½ tsp dried sage (optional)
- 1 tbsp all-purpose flour
- 1 package (about 16 oz / 450g) potato gnocchi
- Fresh thyme leaves, for garnish
How Much Time Will You Need?
This recipe takes roughly 35-40 minutes from start to finish. You’ll spend about 10 minutes prepping and browning the chicken, 10 minutes sautéing the veggies and simmering the sauce, then about 10-15 minutes cooking the gnocchi and finishing the dish. It’s a quick and easy one-pot meal perfect for weeknights!
Step-by-Step Instructions:
1. Brown the Chicken:
Heat the olive oil or butter in a large deep skillet or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper. Place them skin-side down in the hot pan and cook for 5-7 minutes until the skin is nicely browned and crisp. Flip and cook for another 4-5 minutes until mostly cooked through. Remove chicken and set aside.
2. Cook the Veggies:
In the same pot, add the diced onion, sliced carrots, and mushrooms. Cook, stirring occasionally, for about 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds more until fragrant.
3. Make the Sauce:
Sprinkle the flour over the veggies and stir well to coat everything evenly—this will help thicken your sauce. Slowly pour in the chicken broth while stirring constantly to avoid lumps. Add heavy cream, thyme, and sage, then bring the mixture to a gentle simmer.
4. Simmer the Chicken and Sauce:
Nestle the chicken thighs back into the pot among the veggies and sauce. Cover and let it simmer gently for about 10 minutes to let the chicken finish cooking and the sauce thicken.
5. Shred the Chicken and Add Gnocchi:
Remove the chicken again and shred the meat with two forks, discarding the skin and bones. Return shredded chicken to the pot. Add the gnocchi and frozen peas, stirring well to combine.
6. Finish Cooking:
Cook uncovered for another 5-7 minutes, stirring occasionally, until the gnocchi are tender and fully cooked. Taste, then add salt and pepper if needed.
7. Serve:
Sprinkle fresh thyme leaves on top for a beautiful garnish and extra flavor. Serve hot and enjoy your cozy, creamy one-pot meal!
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just make sure to thaw them completely in the fridge overnight before cooking. Pat them dry well to help get that crispy skin when browning.
Can I Substitute Gnocchi with Another Pasta?
Absolutely! Small pasta shapes like penne, shells, or fusilli work well too. Just adjust the cooking time according to the pasta package instructions.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or cream if needed to loosen the sauce.
Can I Make This Dish Dairy-Free?
Yes! Replace the heavy cream with coconut cream or a dairy-free cream alternative, and use olive oil instead of butter. The texture and flavor will be slightly different but still delicious.