One Pan Chicken Pot Pie Gnocchi Recipe

I have a weakness for dinners that taste like I spent way more time on them than I actually did. This One Pan Chicken Pot Pie Gnocchi is exactly that kind of meal for me. It has the cozy, creamy flavor I want from chicken pot pie, but I skip the crust and use soft potato gnocchi instead.

I started making meals like this when I wanted something comforting on a busy evening without creating a sink full of dishes. One pan does almost everything here, which is a pretty big deal when I’m already tired and not in the mood to clean up after dinner.

The rotisserie chicken makes this especially easy. I don’t have to cook chicken from scratch, and the frozen vegetables mean I can pull everything together without chopping a whole pile of produce. The cottage cheese gets blended into the creamy mixture, which gives the finished dish a rich texture and adds some extra protein too.

I also really like the gnocchi in place of biscuits or pie crust. The little potato dumplings turn tender and soak up that savory sauce, so every bite feels like a softer, heartier version of chicken pot pie. It’s one of those dinners I make when I want comfort food but still want the meal to feel balanced.

Ingredients I Used for the Recipe

I keep the ingredient list pretty simple because that’s part of what makes this dinner so useful. Most of these are things I can keep around for those nights when I need food on the table without much planning.

• 2 cups shredded rotisserie chicken: I use rotisserie chicken for convenience and because the seasoned meat adds plenty of flavor without another cooking step.
• 1 cup diced yellow onion: I saute the onion first to give the creamy sauce a savory base.
• 3 garlic cloves, minced: Garlic adds a little extra depth and makes the whole kitchen smell like dinner is actually happening.
• 2 cups frozen mixed vegetables: I usually use a mix with peas, corn, and green beans. I love that I can add them straight from the freezer.
• 1 package, 16 ounces, potato gnocchi: These take the place of the traditional pot pie crust and make the dish soft, filling, and cozy.
• 1/2 cup diced celery: Celery gives me that familiar flavor I associate with classic chicken pot pie.
• 2 tablespoons butter: I use this for sauteing the onion, celery, and garlic while adding richness to the dish.
• 1/2 cup chicken broth: The broth helps create the savory base and gives the vegetables something to cook in.
• 1/2 cup milk: I blend this with the cottage cheese to make the creamy sauce.
• 1 1/2 cups cottage cheese: This is what gives the sauce its creamy texture while adding extra protein.
• 1 1/2 tablespoons chicken bouillon paste: I use this for a concentrated chicken flavor throughout the sauce.
• 1 tablespoon cornstarch: This helps the creamy mixture thicken as everything cooks together.
• 1 teaspoon dried thyme: Thyme gives the dish that classic savory herb flavor I expect in chicken pot pie.
• 1 teaspoon dried rosemary: I add rosemary for a slightly woodsy, fragrant flavor.
• 1 teaspoon dried sage: Sage makes the dish taste extra cozy and reminds me of traditional comfort food.
• 1 teaspoon salt: I use this to season the vegetables and sauce.
• 1/2 teaspoon black pepper: A little pepper keeps the creamy sauce from tasting flat.

How to Make One Pan Chicken Pot Pie Gnocchi

I like to have everything measured before I start because this recipe moves along pretty quickly once the pan gets hot. I also use a large non-stick pan so I have enough room for the gnocchi, chicken, vegetables, and sauce without everything fighting for space.

Step 1 – Saute the Onion and Celery

I start by melting the 2 tablespoons of butter in a large non-stick pan over medium heat. Once it’s melted, I add the diced yellow onion and celery.

I let them saute for about 2 to 3 minutes. I’m not trying to completely soften them yet. I just want them to start cooking and pick up that buttery flavor before I add everything else.

Step 2 – Add the Garlic and Herbs

Next, I add the minced garlic, thyme, rosemary, sage, salt, and black pepper. I stir everything together and let it cook briefly.

I try not to walk away at this point because garlic can go from fragrant to burned pretty fast. A short saute is all I need before moving on.

Step 3 – Add the Broth and Frozen Vegetables

I pour the chicken broth into the pan and add the frozen mixed vegetables. Then I turn the heat up to medium-high and let the vegetables warm through in the broth.

I like using frozen vegetables here because there’s no peeling, washing, or chopping. It also means I can make this dinner even when my refrigerator looks a little sad.

Step 4 – Blend the Creamy Sauce

While the vegetables are heating, I add the cottage cheese, milk, cornstarch, and chicken bouillon paste to a blender. I blend until the mixture is smooth and creamy.

This was one of the parts I was a little unsure about the first time I made it. Cottage cheese straight into a creamy dinner doesn’t sound particularly exciting to me either, but blending it changes the texture completely. Once it’s mixed in, I don’t get big pieces of cottage cheese in the finished dish.

Step 5 – Add the Chicken and Gnocchi

Once the vegetables have had a little time in the broth, I add the shredded rotisserie chicken and potato gnocchi to the pan.

Then I pour the blended cottage cheese mixture right over everything. I stir gently but well, making sure the sauce starts coating the chicken, vegetables, and gnocchi.

Step 6 – Bring Everything to a Boil

I turn the heat to medium-high and let the mixture come to a boil for about 1 to 2 minutes. I give it a stir while it heats so nothing settles too much on the bottom.

At this point, the sauce starts looking thicker and the whole thing smells like a very cozy chicken dinner. This is usually when I start getting impatient and want to eat it immediately.

Step 7 – Simmer Until the Gnocchi Is Tender

Once it has boiled briefly, I reduce the heat to low and let everything simmer for about 7 minutes. I stir occasionally while it cooks.

The gnocchi should become tender as it cooks in the creamy sauce, and the mixture should thicken into something that feels much more like a pot pie filling than a soup.

Step 8 – Take It Off the Heat and Serve

After about 7 minutes, I remove the pan from the stove. I like to give it one last gentle stir and let it sit for a minute before serving.

That little pause helps the sauce settle, and I find the texture gets even better after it has had a moment off the heat. Then I spoon it into bowls and serve it while it’s warm and creamy.

A Few Things I Learned the First Time I Made It

One thing I had to learn was not to rush the simmering part. I used to think more heat would make dinner finish faster, but with a creamy gnocchi dish, that isn’t really the goal. I’d rather keep the heat low enough that I can stir occasionally and let everything come together.

I also learned that the pan matters. A cramped skillet makes stirring annoying, especially once I add the gnocchi and chicken. A wider non-stick pan gives me room to move everything around without spilling half the dinner over the edge.

And I definitely don’t skip the herbs anymore. The thyme, rosemary, and sage might look like small amounts on the ingredient list, but they give this dish much more of that familiar chicken pot pie flavor.

For the vegetables, I don’t feel tied to one exact combination. Peas, corn, and green beans are my usual choice, but I’ve used whatever mixed vegetables I have available. That flexibility is part of what makes this recipe work so well for my weeknight cooking.

Tips

• Use a large pan: I find a wide non-stick pan much easier to work with once the chicken and gnocchi are added.
• Don’t skip the blender: I blend the cottage cheese, milk, cornstarch, and bouillon until smooth so the sauce has a creamy texture.
• Keep stirring occasionally: I give the pan a gentle stir during the simmer so the gnocchi cooks evenly and the sauce doesn’t sit in one spot.
• Use rotisserie chicken when I’m short on time: It saves me from cooking and shredding chicken before I even start the recipe.
• Switch up the vegetables: I can use different frozen mixed vegetables depending on what I have in the freezer.
• Try cauliflower gnocchi: I can substitute cauliflower gnocchi for potato gnocchi if that’s what I prefer.
• Use shredded chicken breast: If I already have cooked chicken breast, I can use it instead of rotisserie chicken.
• Make it vegetarian: I can leave out the chicken and make the dish more vegetable-focused.
• Don’t overcook the leftovers: When I reheat leftovers, I warm them gently rather than cooking them hard, since the gnocchi can get softer after sitting in the sauce.
• Store leftovers properly: I put any leftovers into a sealed container and keep them in the refrigerator for an easy next-day lunch or dinner.

When I Want the Coziest Weeknight Dinner

This is one of those meals I reach for when I want something warm and satisfying but don’t have the energy for a complicated recipe. I get the familiar comfort of chicken pot pie without making dough, rolling pastry, or turning on the oven.

The gnocchi is probably my favorite part. It becomes tender and soft while soaking up the creamy chicken sauce, and I love how the vegetables and shredded chicken make every spoonful feel substantial.

I also appreciate that I can make changes without completely changing the recipe. I can use cauliflower gnocchi, swap the vegetables, use chicken breast, or leave out the chicken altogether. It gives me room to work with what I already have instead of making a special grocery trip.

And when dinner is finished, I only have one pan to deal with. That alone makes this recipe feel like a win to me. It’s cozy, creamy, filling, and practical, which is pretty much everything I want from a weeknight dinner.

Print Recipe

One Pan Chicken Pot Pie Gnocchi Recipe

Author: Kelsey Perez Cooking Method: Stovetop Cooking Cuisine: American Courses: Dinner, Lunch

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 26 hrs

Servings: 6 Estimated Cost: $ 15 Calories: 380 kcal

Best Season: Fall, Winter, Spring, Year-round

Description

I get all the cozy flavor of chicken pot pie with tender gnocchi, chicken, vegetables, and a creamy herb sauce. I love that I can make the whole dinner in one pan without making a crust or turning on the oven.

ingredients

Servings

• 2 cups shredded rotisserie chicken (About 10-12 ounces cooked chicken)
• 1 cup yellow onion (Diced)
• 3 cloves garlic (Minced)
• 2 cups frozen mixed vegetables (Peas, corn, and green beans work well)
• 16 ounces potato gnocchi (1 package)
• ¹⁄₂ cup celery (Diced)
• 2 tablespoons butter
• ¹⁄₂ cup chicken broth
• ¹⁄₂ cup milk
• 1 ¹⁄₂ cups cottage cheese
• 1 ¹⁄₂ tablespoons chicken bouillon paste
• 1 tablespoon cornstarch
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon salt
• ¹⁄₂ teaspoon black pepper

Instructions

1. Saute the onion and celery

   I melt the butter in a large non-stick pan over medium heat. I add the diced onion and celery and saute for 2 to 3 minutes, just until they begin to soften.
   I use a wide pan so there is plenty of room for the gnocchi, chicken, vegetables, and sauce later.

2. Add the garlic and herbs

   I add the minced garlic, thyme, rosemary, sage, salt, and black pepper. I stir and cook briefly until the garlic becomes fragrant.
   I keep an eye on the garlic because it can burn quickly.

3. Add the broth and vegetables

   I pour in the chicken broth and add the frozen mixed vegetables. I increase the heat to medium-high and let the vegetables warm through in the broth.
   I can add the vegetables straight from the freezer without thawing them first.

4. Blend the creamy sauce

   I add the cottage cheese, milk, cornstarch, and chicken bouillon paste to a blender. I blend until the mixture is smooth and creamy.
   Blending the cottage cheese gives the sauce a smooth texture without noticeable curds.

5. Add the chicken and gnocchi

   I add the shredded rotisserie chicken and potato gnocchi to the pan. I pour the blended creamy mixture over everything and gently stir until the sauce coats the ingredients.
   I stir gently so the gnocchi stays intact.

6. Bring the mixture to a boil

   I turn the heat to medium-high and bring everything to a boil for about 1 to 2 minutes, stirring occasionally.
   The sauce should begin to thicken as it heats.

7. Simmer until the gnocchi is tender

   I reduce the heat to low and simmer for about 7 minutes, stirring occasionally, until the gnocchi is tender and the sauce has thickened into a creamy pot pie filling.
   I avoid rushing this step with high heat because gentle simmering helps the sauce and gnocchi come together properly.

8. Rest and serve

   I remove the pan from the heat, give everything one final gentle stir, and let it sit for about 1 minute. I spoon the warm, creamy chicken pot pie gnocchi into bowls and serve.
   The short rest lets the sauce settle and thicken slightly more.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 15 gg24%

Saturated Fat 7 gg35%

Trans Fat 0.3 gg

Cholesterol 75 mgmg25%

Sodium 1050 mgmg44%

Potassium 500 mgmg15%

Total Carbohydrate 43 gg15%

Dietary Fiber 4 gg16%

Sugars 7 gg

Protein 24 gg48%

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Calcium 190 mg mg

Iron 3 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I use a large, wide non-stick pan so the ingredients are easier to stir once the gnocchi and chicken are added. I blend the cottage cheese, milk, cornstarch, and bouillon until completely smooth for the creamiest sauce. I can substitute cauliflower gnocchi, cooked shredded chicken breast, or different frozen vegetables. To make the dish vegetarian, I can leave out the chicken and use a vegetarian broth and bouillon. I store leftovers in a sealed container in the refrigerator and reheat them gently because the gnocchi can become softer after sitting in the sauce. Nutrition information is an estimate and can vary depending on the rotisserie chicken, gnocchi, cottage cheese, milk, broth, and bouillon brands used.

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