Gnocchi Chicken Pot Pie is my answer to those nights when you want something cozy, but you do not want to babysit pie dough or roll out biscuits. You know the vibe, it is cold outside, everyone is hungry, and the sink already has a few dishes looking at you. This recipe gives you that creamy pot pie comfort, but with pillowy gnocchi that cooks right in the sauce. It feels a little fancy, but it is actually weeknight friendly. And the leftovers are honestly even better the next day.
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Gnocchi Chicken Pot Pie is a keeper: crowd-pleasing with no weird tricks. Gnocchi Chicken Pot Pie is my answer to those nights when you want something cozy, but you do not want to babysit pie dough or roll…
Chicken Pot Pie Meets Chicken & Dumplings
I grew up loving chicken pot pie, but I will be real, the crust part can be a whole project. Some days I am up for it, and some days I want the comfort without the extra work. That is where gnocchi comes in. It kind of lands somewhere between classic pot pie and chicken and dumplings, because you still get that creamy, veggie packed sauce, but the gnocchi gives you soft, hearty bites like dumplings.
What I love most is how the gnocchi soaks up the flavor while staying tender. It makes the dish feel extra satisfying, like a hug in a bowl. If you are a comfort food person, this is the kind of meal that makes the whole kitchen smell like something good is happening.
Also, this is great for using up leftover chicken. Rotisserie chicken? Perfect. Leftover roasted chicken? Even better. If you are into cozy casseroles too, you might also like this chicken potato broccoli casserole for another easy dinner that feels like comfort food on autopilot.
Recipe Tips for Success
Before you start, here are the little things that make this come out really good. Nothing complicated, just the stuff I have learned after making this more times than I can count.
What you will need and easy swaps
- Cooked chicken: shredded or chopped. Rotisserie is the easiest.
- Gnocchi: shelf stable, refrigerated, or frozen all work. Just watch the cook time.
- Veggies: onion, carrots, celery, plus peas at the end.
- Garlic: fresh is best, but powder works in a pinch.
- Broth: chicken broth keeps it savory.
- Creamy base: a mix of milk and a little cream, or just half and half.
- Thickener: flour is classic, cornstarch works too.
- Seasonings: salt, pepper, thyme. A little parsley if you have it.
My biggest tip is to keep the heat gentle once the dairy goes in. If you crank it, the sauce can get weird or separate. Not always, but it can happen, and it is annoying. Another tip is to add peas at the end so they stay bright and sweet instead of turning mushy.
If you like a punchy garlic dinner, I have to mention this skillet garlic parmesan chicken with crispy potatoes. Totally different vibe, but it hits that same comforting, savory craving.
“I made this for my kids and my picky eater asked for seconds. The gnocchi made it feel fun, and it tasted like pot pie without all the work.”
One more thing, do not overcook the gnocchi. Once they float and look plump, they are basically done. Let them sit in the sauce for a couple minutes and you are golden.
How to Make This Recipe
This is the part where you realize Gnocchi Chicken Pot Pie is way simpler than it sounds. It is mostly one pot, it builds flavor as you go, and the gnocchi finish cooking right in the sauce. I like making it in a deep skillet or a Dutch oven, something with enough room to stir without splashing.
Quick overview before you start
- Saute the veggies until they soften.
- Stir in flour and broth to make a creamy base.
- Add chicken and seasonings.
- Simmer gnocchi right in the sauce.
- Finish with peas and a little extra pepper.
It is also easy to adjust thickness. If it gets too thick, splash in more broth. If it is too loose, let it simmer a few extra minutes and it will tighten up. Gnocchi release a little starch too, which helps.
And if you are planning a full comfort food week, this crockpot pierogi casserole is another one that feels like a cheat code for busy days.
Step 1: Saute the vegetables
I am giving this step its own section because it sets the whole tone of the dish. When you take a few minutes to cook the onion, carrots, and celery, you build that classic pot pie flavor right away. Do not rush it. Let them soften and get a little glossy.
How I do it in my kitchen
Heat a big pot over medium heat, then add butter or olive oil. Toss in chopped onion, carrots, and celery with a pinch of salt. Cook for about 6 to 8 minutes, stirring now and then, until everything smells sweet and cozy. Add garlic and cook for about 30 seconds, just until you smell it.
Now sprinkle flour over the veggies and stir. It will look dry at first, that is normal. Slowly pour in chicken broth while stirring, and it turns into a thick, creamy sauce base. Then add your milk or half and half, season with thyme, pepper, and a little more salt if needed.
Add your cooked chicken, bring it to a gentle simmer, then add the gnocchi. Stir and let it cook until the gnocchi are tender and floating. Finish with peas and a handful of parsley if you want it to look extra nice.
This is the moment where it really feels like Gnocchi Chicken Pot Pie. Creamy sauce, tender chicken, soft gnocchi, and those cozy pot pie flavors without the crust stress.
More Easy Cozy Comfort Food
If you are anything like me, once the weather shifts or you have had a long week, you start craving meals that feel warm and filling. Gnocchi Chicken Pot Pie is one of my go to dinners when I want comfort without a ton of planning. It is also a great one to drop off for a friend, because it reheats well and travels nicely.
For other cozy ideas, I am also obsessed with these garlic ginger chicken potstickers when I want something savory and snacky, like a fun dinner night at home. And if you want a sweet treat after all this comfort food, I am not mad about dessert either.
Common Questions
Can I use frozen gnocchi?
Yes. Add it straight from frozen. Just give it a few extra minutes to cook and keep the simmer gentle so the sauce stays creamy.
What kind of chicken works best?
Rotisserie chicken is easiest, but any cooked chicken works. If you have leftover grilled or roasted chicken, chop it into bite sized pieces so it blends into the sauce.
How do I keep the sauce from getting too thick?
Gnocchi can thicken things up. If it starts looking too thick, add a splash of broth or milk and stir. I do this all the time.
Can I make it ahead?
You can make the sauce and chicken part ahead, then reheat and cook the gnocchi fresh. If you cook the gnocchi too early, they can get a bit soft after sitting.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk to loosen it back up.
A Cozy Dinner You Will Want on Repeat
If you have been craving comfort food, Gnocchi Chicken Pot Pie really delivers without making your kitchen feel like a full on baking day. It is creamy, filling, and simple enough for a weeknight, plus it is a great way to use up leftover chicken and veggies. If you want another take on this idea, I have also enjoyed reading One Pot Gnocchi Chicken Pot Pie – Iowa Girl Eats for extra inspiration. Try it once, tweak the veggies to what you have, and I swear it becomes one of those recipes you keep in your back pocket
Gnocchi Chicken Pot Pie
Ingredients
Method
- Heat a large pot over medium heat and add butter or olive oil.
- Add chopped onion, carrots, and celery with a pinch of salt. Cook for about 6 to 8 minutes until softened.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir. Slowly add the chicken broth while stirring to form a thick, creamy sauce base.
- Stir in the milk or half and half, seasoning with thyme, pepper, and additional salt if necessary.
- Add cooked chicken and bring the mixture to a gentle simmer.
- Stir in the gnocchi and cook until they are tender and floating.
- Finish by adding frozen peas and stir gently. Adjust thickness if necessary by adding more broth or letting it simmer.
- Serve hot, garnished with chopped parsley if desired.
