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A handheld smartphone photo of creamy one-pot gnocchi chicken pot pie with ridged potato gnocchi and orange carrots. (Gnocchi Chicken Pot Pie)

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

A rich and creamy one-pot Gnocchi Chicken Pot Pie featuring golden-seared chicken, pillowy potato gnocchi, and vibrant vegetables in a glossy ivory sauce. The perfect 30-minute comfort meal for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Gnocchi Chicken Pot Pie Ingredients
  • 1.5 lbs Chicken Breast Cut into 1-inch chunks (680g)
  • 16 oz Potato Gnocchi Shelf-stable or refrigerated (450g)
  • 2 medium Carrots Sliced into coins (150g)
  • 2 ribs Celery Sautéed until translucent (100g)
  • 1 cup Green Peas Frozen (150g)
  • 4 tbsp Unsalted Butter (60g)
  • 1/4 cup All-Purpose Flour (30g)
  • 2 cups Chicken Broth (480ml)
  • 1/2 cup Heavy Cream (120ml)
  • 1/4 cup Fresh Parsley Finely chopped (15g)
  • 1 tsp Cracked Black Pepper Coarse flakes (2g)

Equipment

  • 1 Large Cast-Iron Skillet A heavy-bottomed sauté pan also works.
  • 1 Wooden Spoon For scraping the flavorful fond from the pan.
  • 1 Whisk To create a smooth, lump-free ivory sauce.

Instructions
 

Preparation and Searing
  1. Heat oil in a large skillet over medium-high heat. Add chicken chunks in a single layer. Sear for 3-4 minutes without moving until a golden-brown crust forms. Flip and cook for 2 more minutes. Remove from pan.
  2. Lower heat to medium. Melt butter in the same pan. Add carrots and celery. Cook for 5-6 minutes until celery is translucent and carrots are slightly tender.
The Creamy Sauce
  1. Sprinkle flour over the vegetables and stir for 2 minutes to cook out the raw flour taste while keeping it a pale color.
  2. Gradually whisk in chicken broth and heavy cream, scraping the bottom of the pan. Bring to a light simmer until the sauce becomes thick and glossy.
Final Assembly
  1. Add the uncooked gnocchi and seared chicken back into the skillet. Cover and simmer for 3-5 minutes until gnocchi are pillowy.
  2. Stir in peas for 60 seconds. Turn off heat and garnish heavily with chopped parsley and coarse cracked black pepper.

Notes

Use a heavy skillet to ensure the chicken gets a deep golden sear without burning.
Add an extra splash of broth when reheating leftovers to loosen the sauce.
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