Can I make gnocchi chicken pot pie ahead of time?

Yes, you can! Prepare the full filling, cool it, and store it in the fridge for up to 2 days. Add the gnocchi and reheat gently on the stovetop when ready to serve. If you’re baking it with a topping, wait to do that just before serving to keep it fresh and crisp.

What is the best kind of gnocchi to use?

Shelf-stable potato gnocchi is ideal for this recipe. It holds up well in the creamy sauce without falling apart. You can also use frozen or homemade gnocchi, but they may cook a bit faster, so keep an eye on texture.

Is this recipe suitable for freezing?

Yes, with a small tweak. Freeze the sauce and chicken mixture without the gnocchi, then add fresh gnocchi when reheating. Gnocchi can get soft and lose texture if frozen and thawed fully cooked.

How do I thicken the pot pie filling if it's too runny?

If your sauce is too thin, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer until it thickens. You can also reduce it uncovered on low heat for a few extra minutes.

Gnocchi Chicken Pot Pie – The Best Creamy Dinner Recipe (2025)

Description

This creamy gnocchi chicken pot pie is a cozy one-skillet meal loaded with tender chicken, soft potato gnocchi, sweet veggies, and a rich, savory cream sauce. It’s comfort food at its best—quick, hearty, and completely crave-worthy.

Ingredients

Scale

2 cups cooked shredded chicken (rotisserie or baked)
1 package (16 oz) potato gnocchi (shelf-stable or fresh)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup milk or heavy cream
½ cup frozen peas
½ cup diced carrots
¼ cup diced onions
1 clove garlic, minced
½ teaspoon dried thyme
Salt and black pepper to taste
Optional: ¼ teaspoon paprika or nutmeg for added warmth
Optional toppings: shredded parmesan, fresh parsley

Instructions

Sauté the veggies: In a large skillet, melt butter over medium heat. Add onions, carrots, and sauté until soft (5–6 minutes). Add garlic and thyme, cook 1 more minute.
Make the roux: Stir in flour and cook for 2 minutes.
Add liquids: Slowly whisk in chicken broth and milk/cream. Simmer until thickened (5–7 minutes).
Add chicken & gnocchi: Stir in shredded chicken and uncooked gnocchi. Cover and simmer on low for 8–10 minutes, stirring occasionally.
Finish & serve: Season with salt, pepper, and optional spices. Garnish with parsley or cheese and serve warm.
Optional bake: For a golden crust, transfer to baking dish, top with biscuits or cheese, and bake at 375°F for 12–15 minutes.

Notes

For a gluten-free version: Use GF gnocchi and a 1:1 gluten-free flour mix.
For dairy-free: Use plant-based milk and butter.
Gnocchi cooks quickly—avoid overcooking to maintain texture.
Add extra veggies like mushrooms or spinach for more depth.
Great for leftovers—just add a splash of cream when reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Method: Skillet (Stovetop), Optional Bake
Cuisine: American

Nutrition

Serving Size: 1 bowl (¼ of recipe)
Calories: 520
Sugar: 4g
Sodium: 570mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 31g
Cholesterol: 92mg

Keywords: gnocchi chicken pot pie, creamy chicken gnocchi, easy chicken dinner, comfort food