One Pot Gnocchi Chicken Pot Pie Recipe

Introduction

This One Pot Gnocchi Chicken Pot Pie is a comforting, easy weeknight meal that combines tender vegetables, shredded chicken, and pillowy gnocchi in a creamy, savory sauce. Ready in just one pot, it’s perfect for those who want hearty flavors without the fuss of a traditional pot pie crust.

Ingredients

• 4 tablespoons butter or vegan butter
• 1 cup sliced carrots
• 4 oz mushrooms, sliced
• 1 large or 2 small ribs celery, thinly sliced
• 1 large shallot or small onion, chopped
• Homemade seasoned salt and pepper, to taste
• 2 cloves garlic, pressed or minced
• 1 teaspoon poultry seasoning
• Pinch dried thyme
• 3 tablespoons gluten free flour, or all-purpose flour if not GF
• 2 cups chicken stock or broth
• 1 cup milk, any kind (unsweetened almond milk recommended)
• 12 oz package gluten free gnocchi
• 1 ½ cups shredded chicken breast (~½ lb pre-cooked)
• ½ cup frozen peas

Instructions

1. Step 1: Heat a Dutch oven or large soup pot over medium-high heat. Melt butter, then add carrots, mushrooms, celery, and shallots/onions. Sauté until mushrooms release their liquid and it evaporates, about 3–4 minutes. Season with salt and pepper, then continue sautéing until vegetables are tender, about 6–7 more minutes. Lower heat if needed.
2. Step 2: Add garlic, poultry seasoning, and dried thyme. Sauté until garlic is fragrant, 1–2 minutes.
3. Step 3: Sprinkle flour over the vegetables, stirring to coat and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps. Add milk and increase heat to medium-high. Bring to a simmer, stirring occasionally.
4. Step 4: Add gnocchi and stir to combine. Reduce heat to medium and simmer, stirring frequently, until gnocchi are tender, about 5–6 minutes.
5. Step 5: Stir in shredded chicken and frozen peas. Taste and adjust seasoning with additional seasoned salt and pepper as needed. Serve warm.

Tips & Variations

• For a dairy-free version, use vegan butter and a plant-based milk like almond or oat milk.
• If using a 16 oz package of gnocchi instead of 12 oz, increase the broth and milk slightly to maintain the right consistency.
• Add a handful of fresh herbs such as parsley or chives at the end for a fresh flavor boost.
• Use leftover rotisserie chicken for convenience and extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium heat, stirring occasionally, or microwave until heated through. Add a splash of broth or milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought gnocchi that isn’t gluten free?

Yes, you can use regular gnocchi. Just be mindful that some packages are larger (16 oz instead of 12 oz), so you may need to add more liquid to keep the dish creamy and ensure the gnocchi cook properly.

Can I make this recipe vegetarian?

To make it vegetarian, substitute the chicken with extra mushrooms, tofu, or a plant-based protein, and use vegetable broth instead of chicken stock. Adjust seasonings to taste to enhance the flavor.

One Pot Gnocchi Chicken Pot Pie Recipe

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★★★★★

4.5 from 122 reviews

This One Pot Gnocchi Chicken Pot Pie delivers all the comforting flavors of a traditional pot pie but with a quicker, easier method. Tender gnocchi simmers in a creamy, savory chicken and vegetable broth infused with poultry seasoning and thyme. The dish combines sautéed carrots, mushrooms, celery, and shallots with shredded chicken and peas for a hearty, satisfying meal all made in one pot.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 cup sliced carrots
• 4 oz mushrooms, sliced
• 1 large or 2 small ribs celery, thinly sliced
• 1 large shallot or small onion, chopped
• 2 cloves garlic, pressed or minced

Seasonings & Spices

• Homemade seasoned salt and pepper
• 1 teaspoon poultry seasoning
• Pinch dried thyme

Dairy & Fats

• 4 Tablespoons butter or vegan butter
• 1 cup milk, any kind (unsweetened almond milk recommended)

Flour & Broth

• 3 Tablespoons gluten free flour or all-purpose flour
• 2 cups chicken stock or broth

Main Ingredients

• 12 oz package gluten free gnocchi
• 1–1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
• 1/2 cup frozen peas

Instructions

1. Sauté Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add the carrots, mushrooms, celery, and shallots or onions. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoned salt and pepper, then reduce heat slightly and continue cooking until vegetables are tender, about 6-7 minutes.
2. Add Aromatics and Spices: Stir in the pressed garlic, poultry seasoning, and dried thyme. Sauté until the garlic is very fragrant, approximately 1-2 minutes, taking care not to burn the garlic.
3. Create the Base: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste. Gradually pour in the chicken broth while continuously stirring to avoid lumps. Add the milk and increase the heat to medium-high, bringing the mixture to a gentle simmer.
4. Cook Gnocchi: Add the gnocchi to the simmering mixture and stir to combine. Turn the heat down to medium and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
5. Add Chicken and Peas: Stir in the shredded chicken and frozen peas. Taste and adjust with additional seasoned salt and pepper if needed. Heat through until the peas are warmed.
6. Serve: Ladle the creamy gnocchi chicken pot pie into bowls and serve immediately for a comforting one-pot meal.

Notes

• For gluten-free option, use gluten free flour and gluten free gnocchi.
• Some gnocchi brands are sold in 16 oz packages instead of 12 oz. If using a larger package, increase the amount of broth and/or milk accordingly to maintain the desired consistency.
• Unsweetened almond milk is suggested for a dairy-free alternative, but any milk variety can be used.
• This recipe works well with pre-cooked rotisserie chicken for convenience.

Keywords: one pot meal, gnocchi recipe, chicken pot pie, gluten free, quick dinner, stovetop, creamy gnocchi, easy dinner