Divine One Pot Gnocchi Chicken Pot Pie Skillet in 40 Min

Name: Divine One Pot Gnocchi Chicken Pot Pie Skillet in 40 Min
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound boneless skinless chicken breast cut into 1 inch pieces; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup diced yellow onion; 1 cup sliced carrots; 1 cup sliced celery; 1 cup sliced mushrooms; 2 cloves garlic minced; 1 teaspoon poultry seasoning; 1/2 teaspoon dried thyme; 3 tablespoons all purpose flour; 2 cups low sodium chicken broth; 1 cup whole milk; 12 ounces shelf stable potato gnocchi; 3/4 cup frozen green peas

By anna Boncoeur On January 12, 2026

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If your weeknights feel like a frantic race against the clock, I have something that will change everything: the One Pot Gnocchi Chicken Pot Pie Skillet. Seriously, this dish delivers all that cozy, creamy comfort you crave from a classic chicken pot pie, but we skip the fussy crust and the oven entirely! I’m Anna, and I absolutely live for finding ways to make everyday cooking simpler and way more joyful, especially when it involves chicken.

My mission is to get delicious, hearty food on your table fast, using fewer dishes! This skillet recipe is the perfect example of what I mean—it’s rich, flavorful, and ready in under 40 minutes. Forget takeout; we’re making magic happen right on the stovetop tonight!

Table Of content

Why You Need This One Pot Gnocchi Chicken Pot Pie Skillet

I know you’re busy. Who has time for making dough, waiting for an oven to preheat, and then scrubbing three different casserole dishes? That’s why I developed this absolute winner. The One Pot Gnocchi Chicken Pot Pie Skillet is my answer to those chaotic evenings when you need something deeply satisfying but have zero patience for long prep.

This recipe is built around making your life easier without sacrificing flavor. It’s the ultimate weeknight win, trust me on this one!

Speed and Simplicity

The best part? The total time commitment is under 40 minutes, start to finish. Because everything cooks right in that one big skillet, cleanup is shockingly fast. You just need that skillet and maybe a cutting board. Seriously, I timed it—you can have this amazing meal ready before the kids finish their homework!

Comfort Food Without the Fuss

We capture that classic chicken pot pie essence—the creamy sauce, the tender chicken, the familiar veggies—but we swap the pastry for pillowy potato gnocchi. Those little dumplings soak up the rich sauce and give you that wonderful texture. It’s pure, warm comfort food achieved entirely on the stovetop. It tastes like it cooked all day, but it’s ready in a flash!

Essential Equipment for Your One Pot Gnocchi Chicken Pot Pie Skillet

You don’t need a whole drawer full of specialized gadgets for this recipe to shine. Honestly, keeping the tools minimal is part of the appeal of the One Pot Gnocchi Chicken Pot Pie Skillet! You’ll want a good sharp knife and a cutting board for getting those veggies ready, but the real star of the show is your pot.

Choosing the Right Skillet

You absolutely need a large, deep skillet or, even better, a Dutch oven. When you start adding the broth, the milk, the gnocchi, and all those veggies, things get crowded fast. Make sure whatever you pick has high enough sides so you aren’t splashing creamy sauce all over your stovetop while stirring. And if you ever decide to pop it under the broiler for a quick minute—though we aren’t doing that today—it needs to be oven-safe!

Gathering Ingredients for One Pot Gnocchi Chicken Pot Pie Skillet

Getting organized before you start cooking is my number one tip for keeping things relaxed! When you have everything prepped, this One Pot Gnocchi Chicken Pot Pie Skillet comes together so smoothly you’ll barely believe it. We’re using simple pantry staples combined with fresh veggies for that classic pot pie flavor profile. Don’t stress about having every single herb known to man; the poultry seasoning and thyme really carry the day here.

Ingredient Clarity and Preparation Notes

For the chicken, make sure you dice it into roughly one-inch pieces. This helps it cook evenly and quickly in the first step. When prepping your veggies—the onion, carrots, and celery—aim for uniform slices so they all soften around the same time. Remember that garlic? Mince it up fine so it releases all its wonderful aroma when we toss it in.

When it comes to the flour, measure it out carefully! Flour compacts easily in the cup, so spoon it lightly into your measuring cup and level it off. This little bit of flour is crucial because it thickens our sauce beautifully without needing heavy cream. Also, since we are using low-sodium broth, we always salt the chicken first, but we always taste at the end. That’s the secret to not over-salting!

Ingredient Table

Ingredient	Quantity
Olive Oil	1 tablespoon
Boneless Skinless Chicken Breast	1 pound (cut into 1-inch pieces)
Salt and Black Pepper	1 teaspoon salt, 1/2 teaspoon pepper (plus more to taste)
Yellow Onion	1 cup (diced)
Carrots	1 cup (sliced)
Celery	1 cup (sliced)
Mushrooms	1 cup (sliced)
Garlic	2 cloves (minced)
Poultry Seasoning	1 teaspoon
Dried Thyme	1/2 teaspoon
All Purpose Flour	3 tablespoons
Low Sodium Chicken Broth	2 cups
Whole Milk	1 cup
Potato Gnocchi (Shelf Stable)	12 ounces
Frozen Green Peas	3/4 cup

Step-by-Step Instructions for the One Pot Gnocchi Chicken Pot Pie Skillet

Okay, let’s get cooking! Since this is a one-pot meal, efficiency is our friend. I want you to have everything ready to go—chicken cut, veggies chopped—before you even turn on the heat. That way, when things start sizzling in the One Pot Gnocchi Chicken Pot Pie Skillet, you can move straight through the steps without panic.

Cooking the Chicken Safely

First things first: we need to brown that chicken and make sure it’s safe to eat. Heat a large, deep skillet or your Dutch oven over medium heat and pour in that tablespoon of olive oil. Once it shimmers a bit, toss in your one-inch chicken pieces along with the teaspoon of salt and the half-teaspoon of pepper. Don’t crowd the pan; if you have to do this in two batches, please do! Overcrowding steams the chicken instead of browning it, and we want color here.

Cook the chicken for about six to seven minutes total, stirring every so often until it looks lightly golden on the outside. Now, this is crucial for safety, especially with chicken pieces: you must check the internal temperature with a thermometer. Every piece needs to hit 165°F (that’s 74°C). Once it’s cooked through, pull that chicken out onto a clean plate and set it aside. Don’t wipe out the pan—all those little browned bits are flavor gold!

Building the Vegetable Base

Keep that same skillet over medium heat. Toss in your onion, carrots, and celery, followed by the mushrooms. We’re sautéing these for six to eight minutes. We aren’t just softening them; we need to cook off some of that water content they release. If the liquid sits too long, it waters down our final sauce, and we want creamy, not soupy!

Once the vegetables look tender, make a little space in the center of the pan. Add your minced garlic, the teaspoon of poultry seasoning, and the half-teaspoon of dried thyme. Stir those aromatics in constantly for just 30 seconds until you can really smell them—don’t let the garlic burn, or everything tastes bitter!

Creating the Creamy Sauce

This step is how we build body into the sauce without using heavy cream! Sprinkle the three tablespoons of flour right over the cooked vegetables and stir it all around until everything is coated. You need to cook this mixture—what we call a roux—for a full minute. This gets rid of that raw, pasty flour taste. Trust me, that minute makes a huge difference!

Next, start pouring in the two cups of chicken broth slowly, stirring constantly so the flour dissolves smoothly. Once that’s incorporated, pour in the cup of whole milk. Keep stirring gently until the sauce comes to a gentle simmer. It should thicken up nicely in about two minutes. It won’t be super thick yet, but it should coat the back of a spoon.

Finishing the One Pot Gnocchi Chicken Pot Pie Skillet

Now for the fun part! Add the twelve ounces of potato gnocchi right into that simmering sauce. Then, return all that cooked chicken back into the skillet. Stir everything gently so the gnocchi are submerged. We need to simmer this uncovered for about four to five minutes, stirring frequently. You’ll know the gnocchi are ready when they are tender and plump, and the sauce has thickened up to that perfect, creamy consistency. Remember, gnocchi cooks fast!

Finally, stir in the three-quarters cup of frozen peas just to heat them through—about one minute is plenty. Turn off the heat. Taste the whole thing now and adjust the salt and pepper as needed. Serve this magnificent One Pot Gnocchi Chicken Pot Pie Skillet hot right out of the pan!

Tips for Success with Your One Pot Gnocchi Chicken Pot Pie Skillet

Even though this is a simple stovetop meal, sometimes things don’t go exactly to plan, especially with simmering starches like gnocchi. Don’t panic if your sauce looks a little off during that last simmer! These little adjustments will save your One Pot Gnocchi Chicken Pot Pie Skillet every time.

Sauce Consistency Management

Gnocchi loves to soak up liquid, sometimes faster than you expect! If your sauce starts getting too thick while the gnocchi are cooking—almost paste-like—just splash in a tablespoon or two of extra chicken broth or even water. Stir it in over low heat until it loosens up again. On the flip side, if you simmered too long and it’s too thin, just let it bubble gently for another minute or two uncovered; those starches will thicken it right up!

Flavor Adjustments

This is the most important part of any recipe, especially when you’re building flavor in one pan. You seasoned the chicken early on, but now that the starch, broth, and milk are all combined, the salt level changes completely. Before you serve, taste a spoonful! If it tastes flat, add a tiny pinch more salt. If it needs brightness, a fresh crack of pepper does wonders. Never skip that final taste test!

Serving Suggestions for This Stovetop Dinner

Since the One Pot Gnocchi Chicken Pot Pie Skillet is already a very hearty, complete meal—it has protein, veggies, and starch all in one go—you don’t need much on the side. If you want something fresh to cut through that creamy richness, I usually grab a simple green salad tossed with a bright vinaigrette. A little crunch is always nice! If you are looking for more inspiration on quick dinners, check out my Pinterest board for more ideas.

If you’re feeling extra, a side of crusty bread is perfect for soaking up any leftover sauce from the bottom of your bowl. Seriously, don’t let that sauce go to waste!

Storing and Reheating Leftovers

The great news is that this creamy chicken dinner keeps beautifully! If you have any of that wonderful One Pot Gnocchi Chicken Pot Pie Skillet left over, pop it into an airtight container as soon as it cools down. It stays great in the fridge for up to three days. Just remember, the sauce will thicken up a lot as it chills, which is totally normal because of the starch from the gnocchi.

When you reheat it, you’ll definitely need to splash in some extra liquid—I usually start with a tablespoon of milk or broth per serving to get that creamy texture back. A quick warm-up on the stovetop over low heat is the best method. For other easy weeknight chicken ideas, consider trying this One Skillet Fiesta Chicken and Rice.

Storage Detail	Guidance
Refrigeration Time	Up to 3 days
Container Type	Airtight container
Reheating Tip	Add liquid (milk or broth) to restore creaminess

Frequently Asked Questions About This Recipe

I get so many questions about tweaking my favorite recipes, and that’s great! It means you’re getting creative in the kitchen. Here are a few things I hear most often about making the One Pot Gnocchi Chicken Pot Pie Skillet.

Can I Use Pre-Cooked Chicken?

Absolutely! If you have leftover rotisserie chicken or some baked chicken breasts handy, you can totally use those. If you use pre-cooked chicken, just skip step one entirely! Add your seasonings with the vegetables instead, and then toss the shredded or cubed chicken back in during step seven when you add the gnocchi. This keeps your meal quick and ensures you still get that rich, creamy chicken flavor profile. If you prefer baking chicken separately, check out these tips for oven baked boneless skinless chicken.

What If I Do Not Have Gnocchi?

If you can’t find the shelf-stable gnocchi, don’t worry about abandoning this amazing comfort food! The best substitution that keeps that hearty texture is using medium egg noodles or even dried wide egg noodles. If you use noodles, you might need to increase the broth by about a half-cup, and they will need a few extra minutes to cook until tender. They soak up that sauce just as beautifully!

Is This Recipe Freezer Friendly?

This is a tough one, and I usually advise against freezing it, honestly. Because this dish relies on milk and flour to create that beautiful, creamy texture, the dairy tends to separate or get grainy after thawing. While you can store leftovers beautifully in the fridge for a few days, I wouldn’t recommend freezing this specific One Pot Gnocchi Chicken Pot Pie Skillet for long-term storage.

Recipe Analysis and Estimated Nutrition

Now, I always tell folks not to stress too much about the numbers when you’re making something truly comforting, but I know some of you like to keep track! Based on the ingredients used to make four generous servings of this One Pot Gnocchi Chicken Pot Pie Skillet, here is a rough estimate of what you’re looking at. Remember, this is just an idea—your exact measurements and brands might change the final count!

This is definitely a hearty meal, packing a good balance of protein and carbs to keep you full until breakfast.