This gnocchi chicken pot pie became a family favorite the first winter I tried it. I wanted the cozy, nostalgic flavors of a pot pie without wrestling with pie dough, and gnocchi — those pillowy potato dumplings — were the perfect shortcut. I discovered the idea during a rainy afternoon when the pantry had chicken stock, leftover roasted chicken, and a bag of frozen gnocchi sitting in the freezer. The result was instantly comforting: a creamy, savory filling with tender vegetables and soft gnocchi that soak up the sauce. It’s warm without being heavy, and the parmesan adds a nutty finish that makes everyone ask for seconds.

I make this dish whenever I need something reliably satisfying yet quick. It comes together in under an hour, uses mostly pantry staples, and bakes into a bubbling, golden-topped skillet that smells like home. The texture is what I love most — creamy base, soft gnocchi that remain tender rather than gummy, and shredded chicken that holds up without drying out. It’s become my go-to for casual dinner parties and weeknight dinners alike; it travels well to potlucks and is endlessly adaptable to what’s in your fridge.

Ingredients

• Olive oil (1 tablespoon): Use a good extra-virgin olive oil for sautéing — it lends subtle fruitiness and withstands medium-high heat well.
• Onion (1 small, diced): A yellow onion adds sweet depth when softened; aim for even 1/4-inch dice so it cooks evenly.
• Garlic (2 cloves, minced): Fresh garlic brightens the base; add after the onion softens to avoid burning and bitterness.
• Carrots (2 medium, diced) and Celery (2 stalks, diced): Classic mirepoix — look for firm, vibrant vegetables and dice them uniformly for balanced texture.
• Dried thyme (1 teaspoon): Adds an earthy, savory aroma that complements chicken; if using fresh, triple the amount.
• Salt & black pepper (1/2 teaspoon each): Adjust to taste; remember the parmesan and broth add salt too, so season conservatively at first.
• Frozen peas (1 cup): Sweetness and color — no need to thaw before adding.
• Cooked chicken (2 cups, shredded): Rotisserie or leftover roast chicken works beautifully; shredded or chopped into bite-size pieces.
• Chicken broth (3 cups) and Milk (1 cup): Use low-sodium broth if possible so you can control seasoning; whole milk gives the richest sauce.
• All-purpose flour (1/4 cup): Thickens the sauce; whisk into the liquid for a smooth consistency. For gluten-free options, see substitutions below.
• Potato gnocchi (16 oz package): Fresh or frozen potato gnocchi both work; choose a high-quality brand for a light, pillowy bite.
• Fresh parsley (1/4 cup, chopped): Adds brightness and a fresh herbal lift at the end.
• Grated Parmesan cheese (1/2 cup): Finishes the dish with nutty, savory depth and helps form a light golden crust on top.

Instructions

Preheat and prepare oven: Preheat your oven to 400°F (200°C). Use an oven-proof skillet (10 to 12 inches) so you can go from stove to oven without transferring the filling. Preheating ensures the top browns quickly and the gnocchi finish with a lightly crisped edge. Sauté aromatics: Heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent and soft. Add minced garlic and sauté 30 seconds until fragrant — garlic burns quickly, so watch for color rather than timing alone. Cook vegetables: Add diced carrots and celery to the skillet and cook another 5 minutes until the vegetables are tender but still hold their shape. Stir frequently and scrape the pan bottom to capture any fond for extra flavor. Season and combine proteins: Stir in 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 cup frozen peas and 2 cups shredded cooked chicken, tossing to combine. The residual heat begins to warm the chicken so it stays moist after baking. Make the sauce: In a bowl whisk together 3 cups chicken broth, 1 cup milk, and 1/4 cup all-purpose flour until smooth. Pour the mixture into the skillet and bring to a gentle simmer, stirring continuously. Let the sauce thicken, about 4–6 minutes; it should coat the back of a spoon. Simmering longer concentrates flavor but avoid boiling hard, which can separate milk proteins. Add gnocchi and finish on the stove: Stir in the 16 oz package of potato gnocchi and allow them to cook in the sauce for about 2 minutes so they begin to soften. They don’t need to be fully tender before baking; oven time completes them. Taste and adjust seasoning if needed. Top and bake: Sprinkle 1/4 cup chopped fresh parsley and 1/2 cup grated Parmesan cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 15–20 minutes until the top is golden and the sauce is bubbling at the edges. A broil for 1–2 minutes will deepen the color if desired, but watch closely to prevent burning. Rest and serve: Let the pie cool for 5 minutes before serving so the sauce sets slightly. Serve straight from the skillet with extra parsley and grated cheese on the side.

Storage Tips

Refrigerate leftovers in an airtight container for up to 3 days. For the best texture, reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes, uncovering the last 5 minutes to refresh the parmesan crust. To freeze, assemble the filling in an oven-proof dish, cool completely, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight before baking and add 5–10 extra minutes to the bake time.

Ingredient Substitutions

For a lighter version, substitute milk with unsweetened almond milk and reduce parmesan to 1/4 cup; the texture will be slightly less rich. To make it gluten-free, replace all-purpose flour with a 1:1 gluten-free baking mix or cornstarch slurry (use 2 tablespoons cornstarch whisked with cold milk). Swap the gnocchi for cauliflower gnocchi for a lower-carb option — note that cooking times will vary and the texture will be firmer.

Serving Suggestions

Serve with a crisp green salad dressed lightly with lemon vinaigrette to cut the richness. For a heartier meal, pair with roasted Brussels sprouts or steamed green beans. Garnish with extra chopped parsley, a grating of fresh parmesan, and a squeeze of lemon for brightness. This dish also pairs well with a glass of medium-bodied white wine like Chardonnay or an easygoing Pinot Noir.

Cultural Background

This dish is a modern riff on classic pot pie and Italian gnocchi traditions. Pot pie stems from the British and American desire for enclosed, baked savory meals; gnocchi are traditional Italian potato dumplings that date back centuries. Combining them honors comfort-food traditions from both cuisines and offers a practical shortcut: gnocchi acts as a tender, dumpling-like topping without the fuss of pastry.

Seasonal Adaptations

In spring, substitute peas for fresh asparagus tips and add a handful of chopped mint with the parsley. In autumn, swap chicken for leftover roast turkey and stir in roasted squash for sweetness. For winter, enrich the sauce with a splash of cream and add chopped sage for a candlelit, cozy dinner.

Meal Prep Tips

To meal-prep, make the filling ahead and store in the fridge for up to 24 hours. Keep gnocchi separate until you’re ready to bake so they stay firm. Portion into individual oven-safe ramekins for quick lunches or weeknight dinners — bake at 375°F (190°C) for 12–15 minutes. Label with the date and reheat thoroughly before serving.

Enjoy this dish as a comforting, adaptable weeknight winner. It’s a favorite that brings warmth to the table and invites easy variations — make it your own and share the leftovers with someone you love.