When you want the cozy flavor of chicken pot pie without rolling out a pie crust, this creamy Gnocchi Chicken Pot Pie Casserole is such an easy answer. Tender chicken, carrots, celery, peas, and a rich homemade cream sauce bake beneath a golden layer of soft potato gnocchi for a comforting dinner everyone will want again. If your family loves creamy chicken dinners, add my Monterey Spaghetti Bake with Rotisserie Chicken , Buffalo Chicken Pasta, and Chicken Sausage and Apple Stuffing to your meal plan too.
More Comforting Chicken Dinners You’ll Love
Why You’ll Love This Gnocchi Chicken Pot Pie
- All the classic chicken pot pie flavor with no pie dough to roll out.
- Creamy chicken-and-vegetable filling made from simple ingredients.
- Golden, tender gnocchi makes an easy and delicious topping.
- A great way to use rotisserie chicken or leftover cooked chicken.
- Cozy enough for fall and winter, but easy enough to keep in your regular dinner rotation.
Ingredients You’ll Need
- Unsalted butter
- Yellow onion
- Carrots
- Celery
- Garlic
- All-purpose flour
- Chicken broth
- Half-and-half or heavy cream
- Cooked shredded chicken
- Frozen peas
- Italian seasoning
- Dried thyme
- Salt and black pepper
- Refrigerated potato gnocchi
- Olive oil
- Parmesan cheese
- Fresh thyme or chopped parsley, for serving
How to Make Gnocchi Chicken Pot Pie Casserole
Preheat your oven to 400°F. Grease a 9×13-inch baking dish with butter or cooking spray.
Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 30 seconds.
Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.
Slowly whisk in the chicken broth, followed by the half-and-half. Stir in the Italian seasoning, thyme, salt, and pepper. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, until thickened and creamy.
Stir in the shredded chicken and frozen peas. Taste and add more salt and pepper if needed. Pour the creamy chicken pot pie filling into the prepared baking dish.
In a medium bowl, toss the gnocchi with olive oil, Parmesan cheese, and a pinch of black pepper. Scatter it evenly over the chicken filling.
Bake uncovered for 25 to 30 minutes, until the filling is bubbling and the gnocchi is golden and lightly crisp on top. For extra color, broil for 1 to 2 minutes at the end—watching closely.
Let the casserole rest for 5 to 10 minutes before serving. Finish with fresh thyme or parsley and extra Parmesan if you’d like.
Tips for the Best Chicken Pot Pie Gnocchi Casserole
Use rotisserie chicken. It keeps this dinner quick and gives the filling plenty of savory flavor.
Do not thaw the peas. Add them straight from the freezer so they stay bright green and do not turn mushy.
Use refrigerated gnocchi. The soft, shelf-stable kind can work, but refrigerated potato gnocchi gives you the best tender center and golden top.
Give it a few minutes to rest. The creamy filling thickens slightly as it cools, making it easier to scoop and serve.
Easy Variations
Add mushrooms: Sauté 8 ounces of sliced mushrooms along with the onion, carrots, and celery.
Make it extra cheesy: Stir 1 cup shredded white cheddar into the filling before transferring it to the casserole dish.
Use turkey: This is a perfect leftover Thanksgiving turkey recipe. Swap the chicken for cooked chopped turkey and serve it after the holidays alongside my Thanksgiving recipe collection.
Add a little heat: Stir in a pinch of crushed red pepper flakes or a few dashes of hot sauce.
What to Serve with Chicken Pot Pie Casserole
This hearty casserole is a complete meal on its own, but I love serving it with a simple vegetable side. Try roasted broccoli, green beans, a crisp Caesar salad, or easy glazed carrots. For an extra-cozy dinner, add warm bread and a simple fall salad.
Creamy Gnocchi Chicken Pot Pie Casserole
Creamy chicken pot pie filling with tender chicken, carrots, celery, peas, and a golden potato gnocchi topping. This cozy, family-friendly casserole is an easy comfort-food dinner with no pie crust needed.
- Prep Time: 15 minutes
- Cook Time: 35 MINUTES
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: BAKED
- Cuisine: American
Ingredients
3 tablespoons unsalted butter
1 small yellow onion, diced
2 medium carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 cups cooked shredded chicken
1 cup frozen peas
1 (16-ounce) package refrigerated potato gnocchi
1 tablespoon olive oil
1/3 cup finely grated Parmesan cheese
Fresh thyme or chopped parsley, for serving
Instructions
- Preheat the oven to 425°F. Grease a 9×13-inch white baking dish.
- Melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook for 7 to 8 minutes, until softened. Stir in garlic and cook for 30 seconds.
- Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in chicken broth and half-and-half until smooth.
- Stir in Italian seasoning, thyme, salt, and pepper. Simmer for 3 to 5 minutes, stirring often, until the sauce thickens.
- Stir in shredded chicken and frozen peas. Pour the creamy chicken pot pie filling into the prepared baking dish.
- Toss gnocchi with olive oil and Parmesan. Scatter evenly over the filling.
- Bake uncovered for 25 to 30 minutes, until bubbling and the gnocchi is golden. Broil for 1 to 2 minutes, if desired, for extra browning.
- Rest for 5 minutes, then garnish with fresh thyme or parsley and serve.
Notes
Make-Ahead and Storage Instructions
To make ahead, prepare the creamy chicken filling and refrigerate it in the casserole dish for up to 24 hours. Keep the gnocchi topping separate, then add it just before baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or warm the casserole covered in a 350°F oven until hot.
Gnocchi Chicken Pot Pie Casserole FAQ
Can I use frozen gnocchi?
Yes. Use frozen gnocchi directly from the freezer and add a few extra minutes to the bake time if needed.
Can I use canned cream of chicken soup?
You can, but the homemade creamy sauce gives this casserole a fresher, richer chicken pot pie flavor and lets you control the seasoning.
Can I freeze this casserole?
The filling freezes well, but gnocchi is best added fresh before baking. Freeze the cooked chicken filling in a freezer-safe container for up to 2 months. Thaw overnight, transfer to a baking dish, top with fresh gnocchi, and bake.
Is this like chicken and dumplings?
It has a similar cozy, creamy chicken-and-vegetable flavor, but the golden potato gnocchi makes it more like a chicken pot pie casserole than traditional chicken and dumplings.
Final Thoughts
This Gnocchi Chicken Pot Pie Casserole is the kind of creamy, comforting dinner that makes everyone want seconds. With tender chicken, vegetables, savory sauce, and a golden gnocchi topping, it is an easy twist on chicken pot pie that feels homemade and special without adding extra work to your evening.
