Easy One Pot Gnocchi Chicken Pot Pie
One Pot Gnocchi Chicken Pot Pie is the ultimate comfort food, ready in just 30 minutes. After making this many times, I’ve discovered the secret to a perfectly creamy, golden crust. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Delicious Strawberry Crunch Cookies and Peach Raspberry Crumb Bars.
Why This Easy One Pot Gnocchi Chicken Pot Pie Is Pure Comfort
- Creamy, comforting chicken and gnocchi in one pot
- Golden, bubbly crust with a hint of garlic and herbs
- Easy, quick, and better than takeout
What You'll Need for Easy One Pot Gnocchi Chicken Pot Pie
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Gnocchi
- Heavy cream
- Chicken broth
- Frozen mixed vegetables
- Puff pastry
- Garlic powder
- Onion powder
- Dried thyme
- Salt
- Pepper
- Paprika
- Optional: Fresh parsley
- Optional: Grated Parmesan cheese
📝 Ingredient Notes
- Gnocchi: Use store-bought or homemade, about 16 oz
🛒 Tools & Equipment I Recommend
- Instant-read thermometer — Ensures chicken is cooked to a safe temperature → See on Amazon
- High-quality non-stick skillet — Prevents chicken from sticking and ensures even cooking → See on Amazon
How to Make Easy One Pot Gnocchi Chicken Pot Pie
- Step 1: Season chicken with salt, pepper, garlic powder, and onion powder. Cook in a large skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, add frozen vegetables and cook until tender. Stir in gnocchi, chicken broth, heavy cream, thyme, and paprika. Bring to a simmer and cook until gnocchi is tender.
- Step 3: Preheat oven to 425°F (220°C). Transfer the gnocchi and vegetable mixture to a baking dish. Top with puff pastry, pressing the edges to seal. Brush with beaten egg and sprinkle with salt and pepper.
- Step 4: Bake for 20-25 minutes, or until the crust is golden and bubbly. Let rest for 5 minutes before serving. Garnish with fresh parsley and grated Parmesan cheese.
Cook's Tips for Perfect Easy One Pot Gnocchi Chicken Pot Pie
- : Use a sharp knife to cut the chicken into bite-sized pieces before cooking to ensure even cooking.
- Common mistake and fix: If the crust isn't browning, place the baking dish under the broiler for 1-2 minutes, watching closely to prevent burning.
- : For a lighter version, use half-and-half instead of heavy cream.
- : Make it vegetarian by omitting the chicken and adding more vegetables.
Storing & Reheating Easy One Pot Gnocchi Chicken Pot Pie
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the filling up to 1 day ahead. Store in the fridge and bake as directed.
Freezing Easy One Pot Gnocchi Chicken Pot Pie
Freeze individual portions before baking for up to 2 months. Thaw overnight before baking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. The crust may not be as crispy.
Recipe Notes
- Chef tip: For a quicker version, use rotisserie chicken and skip step 1.
- Best substitution: Substitute the chicken with cooked, shredded chicken or turkey.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the crust is soggy, place the baking dish on a baking sheet and bake for an additional 5-10 minutes, or until the crust is golden and crispy.
Want to level up this recipe?
High-quality baking dish — Ensures even cooking and a golden crust → Check price on Amazon
Easy One Pot Gnocchi Chicken Pot Pie
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Gnocchi
- Heavy cream
- Chicken broth
- Frozen mixed vegetables
- Puff pastry
Seasonings
- Garlic powder
- Onion powder
- Dried thyme
- Salt
- Pepper
- Paprika
Optional Toppings
- Fresh parsley
- Grated Parmesan cheese
Instructions
- Step 1: Season chicken with salt, pepper, garlic powder, and onion powder. Cook in a large skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, add frozen vegetables and cook until tender. Stir in gnocchi, chicken broth, heavy cream, thyme, and paprika. Bring to a simmer and cook until gnocchi is tender.
- Step 3: Preheat oven to 425°F (220°C). Transfer the gnocchi and vegetable mixture to a baking dish. Top with puff pastry, pressing the edges to seal. Brush with beaten egg and sprinkle with salt and pepper.
- Step 4: Bake for 20-25 minutes, or until the crust is golden and bubbly. Let rest for 5 minutes before serving. Garnish with fresh parsley and grated Parmesan cheese.
Notes
- Chef tip: For a quicker version, use rotisserie chicken and skip step 1.
- Best substitution: Substitute the chicken with cooked, shredded chicken or turkey.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the crust is soggy, place the baking dish on a baking sheet and bake for an additional 5-10 minutes, or until the crust is golden and crispy.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions before baking for up to 2 months. Thaw overnight before baking.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. The crust may not be as crispy.
- Make ahead: Prepare the filling up to 1 day ahead. Store in the fridge and bake as directed.
Nutrition Per Serving
- Calories: 650
- Protein: 35g
- Fat: 30g
- Carbs: 65g
- Fiber: 4g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy One Pot Gnocchi Chicken Pot Pie FAQs
Yes, prepare the filling up to 1 day ahead and store in the fridge. Bake as directed.
The most common reason is overcooking. To prevent this, keep an eye on the cooking time and ensure the gnocchi is tender but not mushy.
Yes, freeze individual portions before baking for up to 2 months. Thaw overnight before baking.
No, this recipe is best made in the oven. The air fryer may not cook the crust evenly.
Yes, this homemade version is creamier, fresher, and healthier than takeout. Plus, it's easy and affordable to make at home.
A Warm Final Note
I can’t wait for you to try Easy One Pot Gnocchi Chicken Pot Pie 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!
