Go Back
A creamy bowl of One Pot Gnocchi Chicken Pot Pie with tender chicken, potato gnocchi, carrots, peas, and mushrooms garnished with fresh thyme.
Daniel

One Pot Gnocchi Chicken Pot Pie

Creamy, cozy comfort food made entirely in one pot - tender chicken, pillowy gnocchi, and vegetables in a rich sauce topped with golden puff pastry.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Pot Pie
  • 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
  • 2 tbsp olive oil divided
  • 1 medium yellow onion diced
  • 2 medium carrots diced (about 1 cup)
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 3 cups chicken broth low sodium
  • 0.5 cup heavy cream
  • 16 oz refrigerated potato gnocchi shelf-stable is fine too
  • 1 cup frozen peas no need to thaw
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 1 sheet frozen puff pastry thawed
  • 1 large egg beaten (for egg wash)
  • salt and black pepper to taste

Equipment

  • Large oven-safe skillet or Dutch oven (12-inch)
  • Wooden Spoon
  • Pastry brush

Method
 

Brown the Chicken
  1. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Season chicken with salt and pepper, then brown in batches for 4-5 minutes until golden. The chicken does not need to be fully cooked through. Transfer to a plate.
Build the Base
  1. Add remaining tablespoon oil to the pan. Saute onion and carrots for 5-6 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  2. Sprinkle flour over vegetables and stir for 1 minute to cook out the raw taste. Slowly whisk in chicken broth, scraping up any browned bits from the bottom. Stir in heavy cream and thyme. Bring to a simmer.
Simmer Everything Together
  1. Return chicken and any juices to the pot. Stir in gnocchi. Simmer uncovered for 8-10 minutes, stirring occasionally, until gnocchi are tender and sauce has thickened. Stir in frozen peas during the last 2 minutes. Taste and adjust seasoning.
Top and Bake
  1. Preheat oven to 400 degrees F. Cut puff pastry to fit your skillet, leaving a slight overhang. Brush with egg wash and cut a few small vents in the center.
  2. Bake for 20-25 minutes until pastry is deep golden brown and puffed. Let rest 5 minutes before serving - the sauce will be very hot.

Notes

Chicken thighs stay more tender than breast meat during simmering, but either works. For a lighter version, swap half and half for the heavy cream, though the sauce will be less rich. The puff pastry can be cut into strips and arranged in a lattice pattern if you prefer more exposed filling.