This Gnocchi Chicken Pot Pie is the kind of dish that arrives at the table warm and humble yet somehow makes everyone sit up straight. I first put this together on a busy weeknight when I wanted the comfort of a pot pie but hated fussing with pastry. The potato gnocchi—soft, pillowy dumplings—bring that same satisfying mouthfeel as crust in the best way: no rolling, no chill time, just instant comfort. The filling is a familiar combination of shredded chicken and classic vegetables, married into a creamy, herb-forward sauce that clings beautifully to each gnocchi. I discovered this version while adapting pantry staples after a weekend of entertaining. A 16-ounce package of potato gnocchi sat in my fridge begging to be used, and a roasting pan full of leftover chicken made the combination irresistible. What makes this preparation special is how quickly it comes together and how each element contributes texture: the slight bite from carrots and celery, the sweet pop of frozen peas, the savory depth from Parmesan, and the fresh lift from parsley. My family loved it so much that it replaced our usual chicken-and-vegetable repeat for several weeks; even the pickiest eater in the house went back for seconds.

Ingredients

• Olive oil: 1 tablespoon. Use extra virgin for flavor—I like Colavita or California-grown oils for a fruity, clean note that helps build the base when sautéing aromatics.
• Onion & garlic: 1 small onion, diced, and 2 cloves garlic, minced. Look for firm, dry-skinned onions; they provide sweetness and a savory backbone when cooked until translucent.
• Carrots & celery: 2 medium carrots and 2 celery stalks, diced. These classic trio vegetables add texture and aromatic sweetness; cut uniformly to ensure even cooking.
• Dried thyme: 1 teaspoon. Thyme pairs subtly with chicken and gnocchi; if you have fresh thyme, use 1 tablespoon lightly chopped.
• Salt & pepper: 1/2 teaspoon each to start—season to taste once the sauce comes together.
• Frozen peas: 1 cup. Sweet pops of color and texture; no need to thaw before adding.
• Cooked shredded chicken: 2 cups. Rotisserie chicken or slow-roasted leftovers work beautifully; roughly shred to bite-size pieces.
• Chicken broth: 3 cups. Homemade or low-sodium store-bought like Swanson; full-flavored broth is key to a rich sauce.
• Milk: 1 cup. Whole milk gives the creamiest result; 2% also works if you prefer a lighter finish.
• All-purpose flour: 1/4 cup. Acts as a thickening agent—whisk into the liquids to avoid lumps and build a glossy sauce.
• Potato gnocchi: 16-ounce package. Fresh refrigerated or frozen potato gnocchi are fine; if using frozen, add a minute or two to their pan time.
• Fresh parsley: 1/4 cup chopped. Brightens the finished dish—Italian flat-leaf parsley preferred for its clean flavor.
• Parmesan cheese: 1/2 cup grated. Choose Parmigiano-Reggiano for depth, and grate it fresh for best melting and flavor.

Instructions

Preheat: Set oven to 400°F (200°C). An even oven temperature crisps the top and finishes the gnocchi evenly. If your skillet isn’t oven-proof, transfer to a baking dish before baking. Sauté aromatics: Heat 1 tablespoon olive oil in a large oven-proof skillet over medium heat. Add the diced onion and sauté for about 3 minutes until translucent but not browned—look for softened edges and a glossy sheen. This forms the sweet flavor base. Add vegetables & seasoning: Add minced garlic, diced carrots, and celery. Cook 4–5 minutes until vegetables are tender-crisp and fragrant. Stir in 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 30 seconds to bloom the dried herb. Combine protein and peas: Stir in 1 cup frozen peas and 2 cups shredded cooked chicken so the ingredients are evenly distributed in the skillet. The frozen peas will thaw quickly in the hot pan and keep their color. Make the sauce: In a medium bowl, whisk together 3 cups chicken broth, 1 cup milk, and 1/4 cup all-purpose flour until smooth. Pour into the skillet and bring to a gentle simmer over medium heat, stirring constantly; the sauce will thicken in about 5 minutes. Scrape any browned bits off the bottom for added flavor. Add gnocchi: Stir in the 16-ounce package of potato gnocchi and allow them to cook in the simmering sauce for about 2 minutes so they absorb flavor and become tender. If using frozen gnocchi, extend time by 1–2 minutes. Ensure sauce is thick enough to coat the gnocchi; reduce a minute longer if needed. Finish and top: Sprinkle 1/4 cup chopped fresh parsley and 1/2 cup grated Parmesan cheese evenly over the skillet mixture. The cheese will add a savory, nutty crust when baked. Bake: Transfer the skillet to the preheated oven and bake 15–20 minutes until the top is golden and bubbly. Look for bubbling edges and a lightly browned cheese crust. Let cool for 5 minutes before serving so the sauce sets slightly.

Storage Tips

Cool the skillet to room temperature (no more than two hours at room temp), then transfer leftovers to airtight containers. Refrigerate for up to four days. For freezing, portion into freezer-safe containers and label with the date—use within three months. To reheat from chilled, cover with foil and warm in a 350°F oven until heated through, about 20–25 minutes; add a splash of chicken broth or milk if the filling has thickened too much. For microwave reheating, cover loosely and heat in 60-second intervals, stirring between cycles to ensure even temperature.

Ingredient Substitutions

If you need dairy-free options, substitute unsweetened oat milk and a dairy-free grated cheese; note the flavor will be milder. For a gluten-free version, use a gluten-free flour blend for thickening and choose certified gluten-free gnocchi or use packaged cauliflower gnocchi. Leftover turkey or roasted vegetables make excellent replacements for chicken. For a richer sauce, swap half the milk for cream; for a lighter version, use low-fat milk and reduce Parmesan to 1/4 cup.

Serving Suggestions

Serve with a simple green salad dressed with lemon and olive oil to cut the creaminess, or roasted Brussels sprouts for a contrasting texture. Garnish with extra chopped parsley and a light dusting of freshly ground black pepper. This dish pairs well with a crisp white wine such as Pinot Grigio or an unoaked Chardonnay. For a casual family meal, set out crusty bread for soaking up the sauce.

Cultural Background

This preparation blends traditions: the filling draws from classic English-style pot pie comfort while the gnocchi nods to Italian dumpling techniques. Gnocchi itself has centuries of history in Italy, evolving regionally with ingredients like potato, ricotta, or semolina. By swapping a pastry crust for gnocchi, this recipe shortens prep time while honoring the heart of both traditions—stewed fillings that warm and nourish.

Seasonal Adaptations

In spring, swap peas for fresh asparagus tips and add ramps or leeks for a sweeter onion note. In autumn, incorporate roasted squash and sage for an earthier profile; a splash of apple cider can add a pleasant brightness. For winter, use leftover holiday poultry and add a bay leaf to the simmering sauce for extra depth.

Meal Prep Tips

Prepare the filling through the simmer step, then cool and refrigerate in an airtight container. On serving day, bring the filling to a gentle simmer, stir in gnocchi, top with Parmesan and parsley, and bake for 15–20 minutes. Portion into 2–4 meal-prep containers and refrigerate up to 4 days—reheat covered in the oven for best texture.

There’s a quiet joy in a dish that’s both effortless and crowd-pleasing. This gnocchi-based interpretation of pot pie checks both boxes—simple enough for a weekday, satisfying enough for guests. Try it once and I suspect it will work its way into your regular rotation.