Name: One Pot Gnocchi Chicken Pot Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
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; 2 cloves garlic, pressed or minced; 1 teaspoon poultry seasoning; Pinch dried thyme; 3 tablespoons gluten-free flour; 2 cups chicken stock or broth; 1 cup milk (any kind, unsweetened almond milk works well); 12 oz package gluten-free gnocchi; 1½ cups shredded chicken breast (approximately ½ lb pre-cooked); ½ cup frozen peas

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This One Pot Gnocchi Chicken Pot Pie combines all the comforting, creamy goodness of a classic chicken pot pie with the hearty, pillowy texture of gnocchi. It's all made in a single pot, making it a perfect weeknight meal with easy cleanup. The combination of tender vegetables, shredded chicken, and gluten-free gnocchi in a rich, flavorful broth will quickly become a family favorite!

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

2 cloves garlic, pressed or minced

1 teaspoon poultry seasoning

Pinch dried thyme

3 tablespoons gluten-free flour

2 cups chicken stock or broth

1 cup milk (any kind, unsweetened almond milk works well)

12 oz package gluten-free gnocchi

1½ cups shredded chicken breast (approximately ½ lb pre-cooked)

½ cup frozen peas

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add carrots, mushrooms, celery, and shallots/onions. Stir to coat the vegetables in butter and sauté until the mushrooms release their liquid and it has evaporated, about 3-4 minutes. Season with seasoned salt and pepper, then continue to sauté, turning the heat down slightly if necessary, until the vegetables are tender, another 6-7 minutes.

Add garlic, poultry seasoning, and dried thyme, then sauté until garlic is fragrant, about 1-2 minutes.

Sprinkle the flour over the vegetables, then stir to combine and cook for 1 minute. Slowly pour in the chicken broth while stirring to avoid lumps, then add milk and increase the heat to medium-high. Bring the mixture to a simmer, stirring occasionally.

Add gnocchi and stir to combine. Turn the heat down to medium, and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.

Stir in the shredded chicken and peas, then taste and adjust seasoning with more seasoned salt and/or pepper if necessary.

Ladle the creamy gnocchi and chicken mixture into bowls and serve.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Servings: 4 servings

Variations

Vegetarian Version: Skip the chicken and use more vegetables, such as sweet potatoes, green beans, or corn. You could also add some plant-based protein, like chickpeas or tofu, for extra texture.

Dairy-Free: Use vegan butter and plant-based milk, such as almond milk or oat milk, to make this dish completely dairy-free. For extra creaminess, you can add a spoonful of vegan cream cheese or coconut cream.

Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce to give the dish a little kick.

Gluten-Free: This recipe is already gluten-free, but make sure to use certified gluten-free gnocchi, as some brands may contain gluten.

Storage/Reheating

To store any leftovers, simply place them in an airtight container in the fridge. This dish will keep for 2-3 days. When reheating, you can warm it on the stove over low heat, adding a splash of milk or broth if the sauce has thickened too much. You can also reheat it in the microwave in short bursts, stirring in between.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works perfectly in this recipe. There's no need to thaw them—just add them straight to the pot as directed, and they will cook up nicely.

Can I substitute the chicken with something else?

Absolutely! If you prefer a vegetarian option, you can replace the chicken with additional vegetables, such as roasted cauliflower or sweet potatoes. Alternatively, you can try chickpeas or tofu for a plant-based protein option.

How can I make this recipe ahead of time?

You can prepare most of this dish ahead of time. Cook the base, including the vegetables and sauce, and store it in the fridge for up to two days. When ready to serve, reheat it, add the gnocchi and chicken, and finish cooking the dish as directed.

What if I don't have a Dutch oven?

No worries! If you don’t have a Dutch oven, any large soup pot will work just as well for this recipe. Just make sure it’s big enough to hold all the ingredients.

Can I freeze the leftovers?

This dish is best eaten fresh, but you can freeze the leftovers. Let the dish cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 2 months. To reheat, let it thaw in the fridge overnight, then warm it on the stove.

Conclusion

One Pot Gnocchi Chicken Pot Pie is the ultimate comfort food, combining all the flavors I love in one easy-to-make dish. The creamy broth, tender vegetables, and satisfying gnocchi create a filling and flavorful meal that's perfect for busy weeknights. Whether I'm looking for something comforting or just need an easy cleanup, this recipe always hits the spot.

Recipe:

One Pot Gnocchi Chicken Pot Pie

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This One Pot Gnocchi Chicken Pot Pie combines all the comforting, creamy goodness of a classic chicken pot pie with the hearty, pillowy texture of gnocchi. It's made in a single pot, perfect for easy cleanup and a family-favorite meal.

Instructions

Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add carrots, mushrooms, celery, and shallots/onions. Stir to coat the vegetables in butter and sauté until the mushrooms release their liquid and it has evaporated, about 3-4 minutes.
Season with seasoned salt and pepper, then continue to sauté, turning the heat down slightly if necessary, until the vegetables are tender, another 6-7 minutes.
Add garlic, poultry seasoning, and dried thyme, then sauté until garlic is fragrant, about 1-2 minutes.
Sprinkle the flour over the vegetables, then stir to combine and cook for 1 minute.
Slowly pour in the chicken broth while stirring to avoid lumps, then add milk and increase the heat to medium-high. Bring the mixture to a simmer, stirring occasionally.
Add gnocchi and stir to combine. Turn the heat down to medium, and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
Stir in the shredded chicken and peas, then taste and adjust seasoning with more seasoned salt and/or pepper if necessary.
Ladle the creamy gnocchi and chicken mixture into bowls and serve.

Notes

Vegetarian Version: Skip the chicken and use more vegetables like sweet potatoes, green beans, or corn. Add plant-based protein like chickpeas or tofu for extra texture.

Dairy-Free: Use vegan butter and plant-based milk (like almond or oat milk). Add vegan cream cheese or coconut cream for extra creaminess.

Spicy Twist: Add red pepper flakes or hot sauce for a little kick.

Gluten-Free: Ensure the gnocchi is certified gluten-free, as some brands may contain gluten.

Storage/Reheating: Store in an airtight container in the fridge for 2-3 days. Reheat on the stove with a splash of milk or broth, or microwave in short bursts.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American