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Creamy Gnocchi Chicken Pot Pie served in a cozy bowl, perfect for a weeknight dinner.

Gnocchi Chicken Pot Pie

A cozy chicken pot pie made with pillowy gnocchi that cooks right in a creamy sauce, perfect for a weeknight dinner with minimal hassle.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken, shredded or chopped Rotisserie chicken works best.
  • 16 ounces gnocchi Shelf stable, refrigerated, or frozen; watch cook time.
  • 1 cup onion, chopped
  • 2 cups carrots, chopped
  • 1 cup celery, chopped
  • 2 cloves garlic, minced Fresh is best, but powder works in a pinch.
  • 4 cups chicken broth
  • 1 cup milk Substitute with cream or half and half if desired.
  • 2 tablespoons flour Can substitute with cornstarch as a thickener.
  • 1 teaspoon thyme
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon pepper Adjust to taste.
  • 1 cup peas, frozen Add at the end for vibrant color.
  • 2 tablespoons parsley, chopped Optional for garnish.

Method
 

Preparation
  1. Heat a large pot over medium heat and add butter or olive oil.
  2. Add chopped onion, carrots, and celery with a pinch of salt. Cook for about 6 to 8 minutes until softened.
  3. Add minced garlic and cook for an additional 30 seconds until fragrant.
  4. Sprinkle flour over the vegetables and stir. Slowly add the chicken broth while stirring to form a thick, creamy sauce base.
  5. Stir in the milk or half and half, seasoning with thyme, pepper, and additional salt if necessary.
  6. Add cooked chicken and bring the mixture to a gentle simmer.
  7. Stir in the gnocchi and cook until they are tender and floating.
  8. Finish by adding frozen peas and stir gently. Adjust thickness if necessary by adding more broth or letting it simmer.
  9. Serve hot, garnished with chopped parsley if desired.

Notes

Best served fresh, but can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or milk.