Main MealsOne Pot Recipes10.05.2026

Chicken Pot Pie Gnocchi

Name: Chicken Pot Pie Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cup shredded rotisserie chicken; 1 tbsp avocado oil; 1/2 large yellow onion, finely diced; 2 celery stalks, finely diced; 2 medium carrots, peeled & finely diced; 3 clove large garlic, minced; 1 1/2 tsp poultry seasoning; 1 tsp dried rosemary; 3 tbsp AP flour; 1 1/2 cup chicken bone broth; 2 cup milk, 2% or whole; 1 package potato gnocchi, 400g; 3/4 cup frozen corn; 3/4 cup frozen peas; 1 tsp apple cider vinegar; 2 slice stale sourdough bread, cubed; 1/2 tbsp italian seasoning; kosher salt & black pepper, to taste

Prep Time: 15 min

Total Time: 45 min

Serves 5

All the cozy comfort of classic chicken pot pie turned into a creamy one-pot gnocchi dinner, finished with crunchy herbed sourdough crumbs.

Nutrition Facts

Per serving · 1 serving (of 5)

Calories 460 kcal
Fat 11.6g
Protein 35g
Carbs 63g
Fiber 6.5g
Sugar 12g
Sodium 840mg

Ingredients

3 cup shredded rotisserie chicken
1 tbsp avocado oil
½ large yellow onion (finely diced)
2 celery stalks (finely diced)
2 medium carrots (peeled & finely diced)
3 clove large garlic (minced)
1 1/2 tsp poultry seasoning
1 tsp dried rosemary
3 tbsp AP flour
1 1/2 cup chicken bone broth
2 cup milk (2% or whole)
1 package potato gnocchi (400g)
¾ cup frozen corn
¾ cup frozen peas
1 tsp apple cider vinegar
2 slice stale sourdough bread (cubed)
½ tbsp italian seasoning
kosher salt & black pepper (to taste)

Instructions

Preheat the oven to 300°F. Spread the stale sourdough cubes out on a baking sheet and bake for 15-30 minutes or until golden brown and crunchy. Remove from the oven and allow to cool.

Process the cooled bread in a blender or food processor until fine crumbs form. Stir in 1/2 tbsp italian seasoning and set aside.

Bring a large, deep pan up to medium heat and add oil. Add diced onion, celery and carrots and season with salt. Sauté, stirring occasionally, for 8-10 minutes until softened.

Stir in the garlic and poultry seasoning and cook for another 30 seconds until fragrant.

Add in the flour and stir until everything is coated. Allow the flour to cook off for 1 minute. Gradually add in the broth, stirring well after each addition. Repeat with the milk. Season with salt & pepper to taste, then bring up to a gentle boil.

Stir in the shredded chicken, gnocchi, frozen corn and peas. Reduce heat to medium-low and let cook for 4-5 minutes, stirring occasionally, until gnocchi is tender and veggies are warm.

Stir in the apple cider vinegar and taste and adjust the amount of kosher salt & black pepper.

Serve topped with the italian-seasoned sourdough breadcrumbs.

Chicken Pot Pie Gnocchi

Nutrition Facts

Ingredients

Instructions

Reviews