Easy One Pot Gnocchi Chicken Pot Pie
One pot gnocchi chicken pot pie is the ultimate comfort food, ready in just 30 minutes. After making this many times, I’ve discovered the trick to a perfectly crispy, golden crust. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Blueberry Butter Recipe and Savory Garlic Pork Bites.
Why This Easy One Pot Gnocchi Chicken Pot Pie Is Pure Comfort
- Easy one-pot cleanup
- Creamy chicken and gnocchi in a rich, savory sauce
- Golden, flaky crust for the perfect crunch
What You'll Need for Easy One Pot Gnocchi Chicken Pot Pie
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Gnocchi
- Frozen mixed vegetables
- Cream of chicken soup
- Milk
- Pillsbury refrigerated pie crust
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Italian seasoning
- Parsley
- Optional: Fresh parsley, chopped
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy with one-pot cooking → See on Amazon
- Food processor — Makes quick work of chopping vegetables → See on Amazon
How to Make Easy One Pot Gnocchi Chicken Pot Pie
- Step 1: Season chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Cook in Instant Pot for 5 minutes at high pressure.
- Step 2: Add frozen mixed vegetables, gnocchi, cream of chicken soup, and milk to the Instant Pot. Stir well to combine.
- Step 3: Roll out Pillsbury refrigerated pie crust and place on top of the chicken and vegetable mixture. Make a few slits in the crust for steam to escape.
- Step 4: Cook at high pressure for 10 minutes. Allow the pressure to release naturally. Top with fresh parsley and serve.
Cook's Tips for Perfect Easy One Pot Gnocchi Chicken Pot Pie
- Common mistake and fix: Don't overcook the gnocchi. They can become mushy if cooked too long. Keep an eye on them and adjust cooking time as needed.
- Time-saving tip: Use frozen mixed vegetables to save time and effort.
- Flavor boost: Add a teaspoon of Italian seasoning to the sauce for extra flavor.
Storing & Reheating Easy One Pot Gnocchi Chicken Pot Pie
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: You can make this recipe ahead of time and reheat when ready to serve.
Freezing Easy One Pot Gnocchi Chicken Pot Pie
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: For a richer sauce, you can add a tablespoon of butter before serving.
- Make-ahead: Prepare the chicken and vegetable mixture ahead of time and refrigerate. When ready to serve, top with pie crust and cook as directed.
- Troubleshooting: If the crust is browning too quickly, cover the edges with aluminum foil.
Want to level up this recipe?
Instant Pot — Saves time and energy with one-pot cooking → Check price on Amazon
Easy One Pot Gnocchi Chicken Pot Pie
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Gnocchi
- Frozen mixed vegetables
- Cream of chicken soup
- Milk
- Pillsbury refrigerated pie crust
Seasonings
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Italian seasoning
- Parsley
Optional Toppings
- Fresh parsley, chopped
Instructions
- Step 1: Season chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Cook in Instant Pot for 5 minutes at high pressure.
- Step 2: Add frozen mixed vegetables, gnocchi, cream of chicken soup, and milk to the Instant Pot. Stir well to combine.
- Step 3: Roll out Pillsbury refrigerated pie crust and place on top of the chicken and vegetable mixture. Make a few slits in the crust for steam to escape.
- Step 4: Cook at high pressure for 10 minutes. Allow the pressure to release naturally. Top with fresh parsley and serve.
Notes
- Chef tip: For a richer sauce, you can add a tablespoon of butter before serving.
- Make-ahead: Prepare the chicken and vegetable mixture ahead of time and refrigerate. When ready to serve, top with pie crust and cook as directed.
- Troubleshooting: If the crust is browning too quickly, cover the edges with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: You can make this recipe ahead of time and reheat when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 15g
- Carbs: 55g
- Fiber: 4g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy One Pot Gnocchi Chicken Pot Pie FAQs
Yes, you can prepare the chicken and vegetable mixture ahead of time and refrigerate. When ready to serve, top with pie crust and cook as directed.
This could be due to overcooking the gnocchi. Keep an eye on them and adjust cooking time as needed.
Yes, you can bake this dish in a 9×13 inch baking dish at 375°F (190°C) for 25-30 minutes.
You can substitute an equal amount of cream of mushroom soup or make your own cream of chicken soup using chicken broth, flour, and butter.
Yes, you can cook this dish in the slow cooker on low for 6-8 hours. Add the pie crust during the last 20 minutes of cooking.
A Warm Final Note
I can’t wait for you to try Easy One Pot Gnocchi Chicken Pot Pie and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
