Crustless Chicken Pot Pie with Gnocchi is a quick, tasty meal with all the classic comfort food flavor and none of the hassle of a crust. This chicken pot pie recipe is topped with gnocchi for a creamy, savory twist!

Gnocchi-Topped Chicken Pot Pie on a table

Nothing screams comfort food like a big bowl of chicken pot pie. Am I right?

I would not kick a bowl of this classic dish out of bed, but when it comes to making it, I want the path of least resistance. Specifically when it comes to the crust. UGH. Baking and me are not the best of friends and yes, I know that store-bought crust is always an option.

However, why does chicken pot pie need a crust-crust? Truth: the star of the show is the innards. That doesn’t sound right, but you get the point. 

Crustless Chicken Pot Pie with Gnocchi

Chicken pot pie can technically be “topped” with anything. I’ve seen chicken pot pie variations topped with mashed potatoes, biscuits, rice, and even noodles. 

So, why not Gnocchi Chicken Pot Pie? It’s a stroke of genius if you ask me!

Gnocchi-topped crustless chicken pot pie in a skillet.

This cast iron chicken pot pie has all the usual suspects of a classic chicken pot pie plus a few additional ingredients. You’ll need:

  • Shredded Chicken
  • Peas
  • Carrots
  • Celery
  • Onion
  • Butter
  • Flour
  • Chicken Stock
  • Cream
  • Thyme
  • Gnocchi
  • Mozzarella cheese 
carrots and celery cooking a skillet with butter

It’s also pretty easy to make, as chicken pot pie recipes go. You’ll cook your gnocchi to a bit under al dente – no one wants mushy gnocchi with chicken pot pie. Then add your veggies to a 10-inch cast-iron skillet with melted butter over medium-high heat and cook until tender. 

Next, whisk in the flour, thyme, parsely, chicken broth and heavy cream until smooth and no lumps are visible. Let the mixture simmer over medium-low heat for about 10 minutes or until the sauce has thickened.

chicken pot pie mixture in skillet

Stir in the chicken and peas, then top with gnocchi and mozzarella. Transfer to a preheated 400 degree oven and cook for 15 to 20 minutes or until the cheese is melted and golden.

Crustless chicken pot pie on a table with two glasses of wine.

Tips for Making Gnocchi Chicken Pot Pie

Gnocchi: There are a lot of gnocchi options out there. Personally, I use Dellalo gnocchi because it always holds up and is never gummy. It cooks quickly and tastes amazing. 

As mentioned above, be sure to slightly undercook the gnocchi before adding it to the top of the chicken pot pie mixture. This will help keep it nice and fluffy while it finishes cooking in the oven. You don’t want to overcook the gnocchi! 

Gnocchi and chicken go great together, but you can certainly add a pie crust on top for the old school version. If you need to save time make sure to grab some store-bought pie crust. 

Spoonful of crustless chicken pot pie topped with gnocchi.

Chicken: If you need chicken quickly, definitely reach for the store-bought rotisserie. Otherwise, just cook some chicken breasts or thighs in the oven before adding them to the pot pie.

Want to add more veggies? Please do! Corn, spinach, kale, or any leafy green would be a wonderful addition. 

Can you freeze crustless chicken pot pie? Yes! The unbaked OR baked filling of the chicken pot pie freezes well for up to 2 to 3 months. Thaw overnight in the refrigerator and bake to warm through. But always make the gnocchi on the day you will be serving the pot pie.  

More Classic Dinner Dishes to Enjoy: 

Crustless Chicken Pot Pie with Gnocchi

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Crustless Chicken Pot Pie with Gnocchi has all the classic comfort food flavor and is topped with gnocchi for a creamy, savory twist!
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Ingredients

  • 2 12oz packages gnocchi
  • 1/4 cup unsalted butter
  • 1/3 cup yellow onion, diced
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 tsp dried thyme
  • 1 Tbsp chopped fresh parsley
  • 1 3/4 cups chicken stock
  • 1/2 cup heavy whipping cream
  • 3 cups shredded chicken
  • 1 cup frozen or fresh peas
  • 1 cup shredded mozzarella
  • salt and pepper to taste

Instructions 

  • Preheat an oven to 400 degrees. Fill a large pot with water and bring to a boil. Add the gnocchi and cook according to package instructions, but slightly undercooked. Remove gnocchi from the pot and set aside.
  • In a 10-inch cast-iron skillet, melt the butter over medium-high heat. Add the onions, carrots, celery, garlic, salt, and pepper. Cook the veggies until tender.
  • Whisk in the flour, thyme, parsely, chicken broth and heavy cream. Whisk until no lumps can be seen. Let the mixture simmer over medium-low heat for about 10 minutes or until the sauce has thickened.
  • Stir in the chicken and peas. Remove the skillet from the heat and top the mixture with gnocchi followed by mozzarella.
  • Put the skillet in the oven and cook for about 15 minutes or until the cheese is golden and brown.
Author: Lauren Grier
Course: Main Course
Cuisine: American
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CRUSTLESS CHICKEN POT PIE WITH GNOCCHI www.thecuriousplate.com