I make this on the kind of night when the house feels hungry and I need a win. One Pot Chicken Pot Pie gives me that steady comfort, and the gnocchi slides in with soft chew. The pot sits on the stove and I stir while the room smells like butter and thyme. This is calm food that still gets dinner on the table fast. I wrote it for busy cooks who still like a little cozy.
You get the feel of Chicken pot pie recipes without a crust and with less work. It starts with boneless chicken breast recipes that brown in the pan, then onions and garlic soften. Stock and a splash of cream turn silky. Gnocchi recipes join the party and plump as they simmer. It lands in the lane of one pot meals that you can trust. It also plays nice with baked casserole recipes since it feeds a crowd and reheats well.
Use a cast iron chicken pot pie setup if you like the deep heat and tiny crisp around the edges. I serve big spoonfuls and breathe out. Simple food, warm bowl, happy table. That is why I keep this on repeat.
Table of Contents
- 1 Key Takeaways
- 2 Easy One Pot Gnocchi Chicken Pot Pie Recipe
- 3 Ingredients for One Pot Gnocchi Chicken Pot Pie
- 4 How to Make One Pot Gnocchi Chicken Pot Pie
- 5 Tips for Making One Pot Gnocchi Chicken Pot Pie
- 6 Making One Pot Gnocchi Chicken Pot Pie Ahead of Time
- 7 Storing Leftover One Pot Gnocchi Chicken Pot Pie
- 8 Try these one pot recipes next
- 9 One Pot Gnocchi Chicken Pot Pie
- 10 Nutrition
1 Key Takeaways
This pot gives a full chicken pot pie vibe in one pan and with no crust. The sauce turns silky from a little cream and starch from the gnocchi. The cook time stays short.
We keep flavors that feel classic. Chicken, onion, garlic, peas, carrots, thyme. The bites land cozy and bright. Kids eat it. Grown ups ask for seconds.
Cleanup feels light. One pot and a spoon. Leftovers work well for lunch. Reheat slow with a splash of broth and the sauce comes back smooth.
2 Easy One Pot Gnocchi Chicken Pot Pie Recipe
Think of a single pot chicken pot pie feel with no pastry and quick steps. I brown tender chicken, stir in onions and garlic, then let stock and cream turn rich. Gnocchi slips in and soaks up flavor. The main keyword shows up in the bowl through comfort and ease. Here we lean into One Pot Chicken Pot Pie and we stay on that path with trust.
My pan earns its keep. Heat kisses the edges and builds fond. The spoon lifts sweet bits and each stir adds depth. The result tastes like a hug. It also fits a small budget.
Serve with a green salad or warm bread. I sit and breathe for a beat before the first bite. The table quiets, then laughter shows up. That is the sign it worked.
3 Ingredients for One Pot Gnocchi Chicken Pot Pie
Chicken breast I cut it into small cubes so the cook stays even and the bites stay tender.
Olive oil A light coat helps the chicken take on a little color and adds a soft fruit note.
Onion I use a medium onion for sweet base flavor that melts into the sauce.
Garlic Two cloves give a warm lift that pairs with the cream and stock.
Thyme and rosemary Dry leaves wake fast in the heat and bring a woodsy edge.
Chicken stock This sets the body of the sauce and carries the savory notes.
Cream A small pour gives the sauce a soft finish and a gentle sheen.
Gnocchi Little pillows thicken the sauce and bring a tender chew.
Frozen peas and carrots Color and sweet snap join the rich base and balance each bite.
Salt and black pepper I season in layers so the final spoonful tastes bright and clean.
Parsley A shower at the end adds fresh lift and a green pop.
4 How to Make One Pot Gnocchi Chicken Pot Pie
Step one Warm oil in a wide pot over medium heat and add the chicken. Let the pieces take on light color then nudge them to one side.
Step two Add onion and cook until soft. Stir in garlic for a short minute. Sprinkle in thyme and rosemary and stir so the herbs wake.
Step three Pour in stock and cream and scrape the bottom so the fond melts into the sauce. Bring the pot to a gentle bubble.
Step four Stir in peas and carrots. Add gnocchi and cook until the pillows turn tender and the sauce turns silky.
Step five Taste and season with salt and pepper. Finish with parsley and ladle into warm bowls.
5 Tips for Making One Pot Gnocchi Chicken Pot Pie
Brown means flavor. Leave space in the pot so the chicken sears and does not steam. A light crust makes a richer sauce.
Stir with purpose. Scrape the tasty bits after the stock goes in. That move builds depth with no extra work.
Watch the sauce. If it thickens too much, add a small splash of stock. If it feels thin, simmer for a minute. The right spot coats the spoon.
6 Making One Pot Gnocchi Chicken Pot Pie Ahead of Time
I cook the base in the morning and chill it. At dinner I warm it and add the gnocchi fresh so the texture stays tender. This trick keeps the sauce smooth.
For a party I scale the batch and use a cast iron pot. The heat holds steady on the table. A single pot chicken pot pie style dish stays warm and friendly.
Pack lunches with a tight lid. Add a little stock before reheating so the sauce loosens. The flavor stays full and the bites stay soft.
7 Storing Leftover One Pot Gnocchi Chicken Pot Pie
Cool the pot and spoon the food into containers. Keep in the fridge for three days. The sauce will thicken as it rests.
Reheat slow over low heat with a splash of stock or milk. Stir now and then so the bottom does not catch. Add parsley at the end for a clean note.
Freeze for a month if you need more time. Thaw in the fridge and warm in a pot. The texture stays kind and the taste stays gentle.
8 Try these one pot recipes next
9 One Pot Gnocchi Chicken Pot Pie
One Pot Chicken Pot Pie Gnocchi Skillet For Cozy Nights
Ingredients
- 1 pound boneless skinless chicken breast cut in bite size pieces
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup chicken broth
- 1 cup heavy cream or milk
- 2 cups gnocchi fresh or shelf stable
- 2 cups frozen mixed vegetables peas carrots corn
- Salt and black pepper to taste
- Fresh parsley chopped for serving
Instructions
- Warm olive oil in a large pot over medium heat.
- Add chicken and cook until light golden on the edges then scoop to one side of the pot.
- Stir in onion and cook until soft then add garlic and cook one minute.
- Season with thyme rosemary salt and pepper and stir so the spices wake up.
- Pour in chicken broth and cream and stir until the liquid turns smooth and steady.
- Add frozen vegetables and bring the pot to a gentle bubble.
- Stir in gnocchi and cook until tender and plump about five to seven minutes.
- Taste and adjust salt and pepper then turn off the heat.
- Ladle into warm bowls and finish with parsley.
10 Nutrition
Serving size one bowl. Calories about four hundred eighty. Protein twenty five grams. Carbs forty eight grams. Fat twenty five grams. Sodium about nine hundred eighty milligrams. Numbers give a guide and will shift with brands and portions.
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