One Pot Gnocchi Chicken Pot Pie – Cozy & Comforting
One Pot Gnocchi Chicken Pot Pie is the ultimate comfort food, ready in just 30 minutes. After making this many times, I’ve perfected the creaminess and the golden, bubbly crust. One bite and you’ll be hooked on this cozy, better-than-takeout dinner. If you love recipes like this, you’ll also enjoy Creamy Crack Chicken Pasta That's Better Than Takeout and Crispy Oven Baked Sweet Potato Fries (40 minutes).
Why This One Pot Gnocchi Chicken Pot Pie – Cozy & Comforting Is Pure Comfort
- Creamy, hearty chicken and gnocchi in a single pot
- Golden, bubbly crust that's crispy on the edges
- Ready in just 30 minutes for a quick, comforting dinner
- Better than takeout and perfect for meal prepping
What You'll Need for One Pot Gnocchi Chicken Pot Pie – Cozy & Comforting
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- potato gnocchi
- mushrooms
- onion
- garlic
- chicken broth
- heavy cream
- frozen mixed vegetables
- Panko breadcrumbs
- Parmesan cheese
- thyme
- salt
- black pepper
- olive oil
- butter
- milk
- Optional: fresh parsley
- Optional: grated Parmesan cheese
đź“ť Ingredient Notes
- chicken broth: Use low-sodium broth for better control over the final sodium content.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking the gnocchi and chicken simultaneously in one pot. → See on Amazon
- High-quality non-stick skillet — Ensures even cooking and prevents the gnocchi from sticking to the pan. → See on Amazon
How to Make One Pot Gnocchi Chicken Pot Pie – Cozy & Comforting
- Step 1: Season chicken breasts with salt, pepper, and thyme. Cook in a large skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, add butter and melt. Sauté onions, garlic, and mushrooms until softened. Stir in frozen vegetables and cook for another 2-3 minutes.
- Step 3: Add chicken broth to the skillet, scraping up any browned bits from the bottom. Stir in heavy cream and bring to a simmer.
- Step 4: Add gnocchi to the skillet, stirring gently to combine. Cook for 5-7 minutes, until gnocchi are tender and the sauce has thickened.
- Step 5: Preheat the broiler. In a small bowl, mix Panko breadcrumbs, Parmesan cheese, and a drizzle of olive oil. Sprinkle the mixture evenly over the gnocchi and chicken. Broil for 2-3 minutes, until golden and bubbly.
Cook's Tips for Perfect One Pot Gnocchi Chicken Pot Pie – Cozy & Comforting
- Pro Tip: For extra creaminess, stir in a tablespoon of butter at the end of cooking.
- Common mistake and fix: To prevent a watery sauce, make sure to cook the gnocchi uncovered until the sauce has thickened. If it's still too watery, simmer uncovered for a few more minutes.
- Pro Tip: For a gluten-free version, use gluten-free Panko breadcrumbs and ensure your chicken broth is gluten-free.
- Pro Tip: To make this recipe in the Instant Pot, cook the chicken and gnocchi separately, then combine with the other ingredients and cook at high pressure for 5 minutes with a quick release.
Storing & Reheating One Pot Gnocchi Chicken Pot Pie – Cozy & Comforting
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead and reheated, but the crust may not be as crispy.
Freezing One Pot Gnocchi Chicken Pot Pie – Cozy & Comforting
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through to ensure even heating.
Recipe Notes
- Chef tip: For an extra layer of flavor, deglaze the skillet with a splash of white wine before adding the chicken broth.
- Best substitution: Use diced ham or cooked bacon instead of chicken for a different flavor profile.
- Make-ahead: Prepare the gnocchi and chicken mixture up to 2 days ahead. Store in the fridge until ready to broil and serve.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the crust is burning before the sauce is bubbly, cover the pan loosely with aluminum foil and continue broiling until the sauce is bubbly.
Want to level up this recipe?
High-quality non-stick skillet — Ensures even cooking and prevents the gnocchi from sticking to the pan, making it easier to achieve the perfect, golden crust. → Check price on Amazon
One Pot Gnocchi Chicken Pot Pie – Cozy & Comforting
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- potato gnocchi
- mushrooms
- onion
- garlic
- chicken broth
- heavy cream
- frozen mixed vegetables
- Panko breadcrumbs
- Parmesan cheese
Seasonings
- thyme
- salt
- black pepper
- olive oil
- butter
- milk
Optional Toppings
- fresh parsley
- grated Parmesan cheese
Instructions
- Step 1: Season chicken breasts with salt, pepper, and thyme. Cook in a large skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, add butter and melt. Sauté onions, garlic, and mushrooms until softened. Stir in frozen vegetables and cook for another 2-3 minutes.
- Step 3: Add chicken broth to the skillet, scraping up any browned bits from the bottom. Stir in heavy cream and bring to a simmer.
- Step 4: Add gnocchi to the skillet, stirring gently to combine. Cook for 5-7 minutes, until gnocchi are tender and the sauce has thickened.
- Step 5: Preheat the broiler. In a small bowl, mix Panko breadcrumbs, Parmesan cheese, and a drizzle of olive oil. Sprinkle the mixture evenly over the gnocchi and chicken. Broil for 2-3 minutes, until golden and bubbly.
Notes
- Chef tip: For an extra layer of flavor, deglaze the skillet with a splash of white wine before adding the chicken broth.
- Best substitution: Use diced ham or cooked bacon instead of chicken for a different flavor profile.
- Make-ahead: Prepare the gnocchi and chicken mixture up to 2 days ahead. Store in the fridge until ready to broil and serve.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the crust is burning before the sauce is bubbly, cover the pan loosely with aluminum foil and continue broiling until the sauce is bubbly.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through to ensure even heating.
- Make ahead: This recipe can be made ahead and reheated, but the crust may not be as crispy.
Nutrition Per Serving
- Calories: 550
- Protein: 35g
- Fat: 22g
- Carbs: 55g
- Fiber: 4g
- Sugar: 4g
- Sodium: 850mg
- Cholesterol: 105mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
One Pot Gnocchi Chicken Pot Pie – Cozy & Comforting FAQs
Yes, you can prepare the gnocchi and chicken mixture up to 2 days ahead. Store in the fridge until ready to broil and serve.
To prevent a watery sauce, make sure to cook the gnocchi uncovered until the sauce has thickened. If it's still too watery, simmer uncovered for a few more minutes.
Yes, cook the chicken and gnocchi separately, then combine with the other ingredients and cook at high pressure for 5 minutes with a quick release.
For a gluten-free version, use gluten-free Panko breadcrumbs and ensure your chicken broth is gluten-free.
Yes, you can use frozen gnocchi. Cook them according to package instructions before adding to the skillet.
A Warm Final Note
I can’t wait for you to try One Pot Gnocchi Chicken Pot Pie – Cozy & Comforting 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!
