Easy One Pot Gnocchi Chicken Pot Pie
Easy one pot gnocchi chicken pot pie is the ultimate comfort food, ready in just 30 minutes. After making this countless times, I’ve discovered the secret to a perfectly crispy top. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mouthwatering Garlic Parmesan Chicken and Potatoes and Chicken Caesar Salad Pizza.
Why This Easy One Pot Gnocchi Chicken Pot Pie Is Pure Comfort
- Better than takeout in 30 minutes
- Crispy golden top with creamy filling
- One pot easy cleanup
- Packed with tender chicken and vegetables
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
- Frozen mixed vegetables
- Cream of chicken soup
- Milk
- Shredded cheddar cheese
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Italian seasoning
- Optional: Fresh parsley
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Chicken breasts: Cut into bite-sized pieces for even cooking.
🛒 Tools & Equipment I Recommend
- Stainless steel skillet — Even heat distribution for perfect searing. → See on Amazon
- Instant-read meat thermometer — Ensures chicken is cooked to a safe temperature. → See on Amazon
How to Make Easy One Pot Gnocchi Chicken Pot Pie
- Step 1: Season chicken with salt, pepper, garlic powder, onion powder, and Italian seasoning. Cook in a large skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, cook gnocchi according to package instructions. Drain and set aside.
- Step 3: In the skillet, combine cream of chicken soup, milk, frozen mixed vegetables, and cooked chicken. Stir well and bring to a simmer.
- Step 4: Add cooked gnocchi to the skillet and gently stir to combine. Top with shredded cheese and paprika. Broil for 2-3 minutes or until cheese is melted and bubbly.
- Step 5: Let rest for 5 minutes before serving. Garnish with fresh parsley and crushed red pepper flakes if desired.
Cook's Tips for Perfect Easy One Pot Gnocchi Chicken Pot Pie
- Common mistake and fix: Don't overcrowd the skillet when cooking chicken. Cook in batches if necessary to prevent steaming.
- : For a thicker filling, mix 1 tablespoon of cornstarch with 1 tablespoon of water before adding to the skillet in step 3.
- : To make this recipe gluten-free, use gluten-free gnocchi and ensure your cream of chicken soup is gluten-free.
- : For a lighter version, use low-fat milk and reduce the amount of cheese.
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 add cheese and broil before serving.
Freezing Easy One Pot Gnocchi Chicken Pot Pie
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a faster cooking time, use a pressure cooker or Instant Pot to cook the chicken and gnocchi.
- Best substitution: Substitute the chicken with cooked, shredded chicken or turkey for a quicker meal.
- Make-ahead: Prepare the filling up to 1 day ahead. Store in the fridge and add cheese and broil before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the top isn't crispy enough, broil for an additional 1-2 minutes or until desired crispiness is achieved.
Want to level up this recipe?
High-quality baking sheet — Even heat distribution for perfectly crispy tops. → Check price on Amazon
Easy One Pot Gnocchi Chicken Pot Pie
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Gnocchi
- Frozen mixed vegetables
- Cream of chicken soup
- Milk
- Shredded cheddar cheese
Seasonings
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Italian seasoning
Optional Toppings
- Fresh parsley
- Crushed red pepper flakes
Instructions
- Step 1: Season chicken with salt, pepper, garlic powder, onion powder, and Italian seasoning. Cook in a large skillet until browned and cooked through. Remove and set aside.
- Step 2: In the same skillet, cook gnocchi according to package instructions. Drain and set aside.
- Step 3: In the skillet, combine cream of chicken soup, milk, frozen mixed vegetables, and cooked chicken. Stir well and bring to a simmer.
- Step 4: Add cooked gnocchi to the skillet and gently stir to combine. Top with shredded cheese and paprika. Broil for 2-3 minutes or until cheese is melted and bubbly.
- Step 5: Let rest for 5 minutes before serving. Garnish with fresh parsley and crushed red pepper flakes if desired.
Notes
- Chef tip: For a faster cooking time, use a pressure cooker or Instant Pot to cook the chicken and gnocchi.
- Best substitution: Substitute the chicken with cooked, shredded chicken or turkey for a quicker meal.
- Make-ahead: Prepare the filling up to 1 day ahead. Store in the fridge and add cheese and broil before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the top isn't crispy enough, broil for an additional 1-2 minutes or until desired crispiness is achieved.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
- Make ahead: Prepare the filling up to 1 day ahead. Store in the fridge and add cheese and broil before serving.
Nutrition Per Serving
- Calories: 520
- Protein: 35g
- Fat: 18g
- Carbs: 55g
- Fiber: 4g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 9g
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. Store in the fridge and add cheese and broil before serving.
Overcooking can cause the filling to become dry. To prevent this, keep an eye on the cooking time and adjust as needed.
Yes, freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
While you can cook the chicken in the air fryer, the entire recipe is best made in a skillet on the stovetop for even cooking.
Yes, this homemade version is creamier, fresher, and just as easy as takeout. Plus, it's more affordable!
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!
