There’s cozy, and then there’s this—a gnocchi chicken pot pie that might genuinely be the most comforting thing I’ve eaten all year. It has all the classic pot pie flavours you love, but instead of fussing with a crust, you get soft, pillowy gnocchi baked right on top so they get golden, a little toasty, and perfect for soaking up that creamy filling.

The base comes together simply with softened veggies, some classic, herby seasonings, and a rotisserie chicken shortcut. As it cooks, it turns into a creamy, savoury mixture that hits all the right notes. It’s the kind of filling that tastes good on its own, but becomes next-level once it’s baked with the gnocchi and a generous amount of freshly grated parmesan.

It’s simple, it’s nostalgic, and it’s one of those dinners that feels way more special than the amount of effort it takes. I truly hope you love it as much as I do.

Why You’ll Love this Recipe:

• Gnocchi instead of pie crust: Soft, pillowy gnocchi bake up golden on top, meaning no rolling pin is required.
• Classic pot pie flavours: All the cozy, savoury notes you expect, just in a simpler, weeknight-friendly format.
• Rotisserie chicken shortcut: Cuts down the prep while still giving you a rich, hearty filling.
• Easy to assemble: A quick stovetop base, a layer of gnocchi, a sprinkle of parmesan, and straight into the oven.

Prep for Gnocchi Chicken Pot Pie:

A few quick steps to knock out ahead of time and make cooking + assembly a breeze:

• Chop the celery, carrot, and onion.
• Mince the garlic.
• Shred up the rotisserie chicken (you’ll want about 1 cup).
• If using fresh rosemary, strip the leaves from the stem and roughly chop so they’re a bit smaller.
• Measure out your spices/seasonings into a small bowl.
• Boil the gnocchi ahead of time if you’d like—just toss them with a bit of olive oil to prevent sticking and store in the fridge until you’re ready to assemble.
• Finely grate the parmesan cheese (I like using a microplane grater for the fluffiest texture).

How to Make Gnocchi Chicken Pot Pie:

Step One:

Preheat the oven to 350°F.

Step Two:

Melt the butter in a large pot over medium heat. Add the chopped onion, celery, and carrot and sauté for about 5 minutes, until softened.

Step Three:

Add the minced garlic and cook for another minute.

Step Four:

Sprinkle the flour over the vegetables and stir, cooking for 1 minute. Add the celery salt, onion powder, garlic powder, and rosemary; stir to combine.

Step Five:

Slowly pour in the chicken stock and milk while stirring, letting the mixture gradually thicken over a few minutes.

Step Six:

Stir in the heavy cream, peas, shredded chicken, and whole grain mustard. Turn off the heat.

Step Seven:

While the filling sits, boil the gnocchi until they float to the top of the pot, or according to package instructions. Drain well, making sure there’s no excess water.

Step Eight:

Assemble the pot pie in a small baking dish (mine is 8.5 x 6.5 inches): spoon the filling into the dish first, then scatter the cooked gnocchi over top. Drizzle lightly with olive oil and finish with the grated parmesan.

Step Nine:

Bake for 25 minutes, then broil for 1–2 minutes if you’d like the top extra golden.

Substitutions for Gnocchi Chicken Pot Pie:

Mirepoix: Feel free to adjust the carrot/celery/onion blend based on what you have. A minced shallot can replace the onion, and parsnip works well in place of carrot. No celery or not a fan? Use an extra carrot instead.

Spices: Customize to your preferences! Regular sea salt/kosher salt will definitely work if you don’t have celery salt on hand, and thyme is a great swap for rosemary.

Chicken broth: Veggie broth, turkey broth, or bone broth will work here too.

Milk: I recommend sticking with whole or 2%, but 1% or skim milk will also work in a pinch (the texture just won’t be quite as creamy).

Frozen peas: Fresh peas will also work here, I just love the convenience of frozen. You could even use some mixed veggies or green beans if that’s what you have in the freezer.

Chicken: I used rotisserie, but any shredded chicken works! This would also be great with shredded turkey (perfect for Thanksgiving leftovers).

Gnocchi: I used pumpkin gnocchi, but any kind (potato, cauliflower, shelf-stable, fresh) will work here!

Heavy cream: Use half & half or a bit of extra milk for a lighter version.

Mustard: I love the texture of whole grain here, but Dijon would be tasty too. Skip the mustard if it’s not your thing.

Parmesan: Swap for Pecorino Romano if that’s what you have on hand. Pre-grated works in a pinch, but I love grating my own for the fluffy texture.

How to store Gnocchi Chicken Pot Pie:

Fridge:
Store leftovers in an airtight container for 3–4 days. The gnocchi will continue to soak up some of the sauce as it sits, so add a splash of broth or milk when reheating if you want it a bit looser.

Reheat:
Warm in the microwave or in a covered baking dish at 350°F until heated through. A drizzle of olive oil or an extra sprinkle of parmesan on top is always nice.

Freezer:
I don’t recommend freezing this one—the creamy base and gnocchi can both change texture after thawing. It’s best enjoyed fresh or as leftovers within a few days.

I seriously don’t know how I didn’t think of this recipe sooner! If you try it out, tag me on social—@britacooks! xx