One Pot Gnocchi Chicken Pot Pie

A warm, easy one-pot meal that tastes like chicken pot pie but comes together fast.

introduction

This One Pot Gnocchi Chicken Pot Pie is creamy, filling, and quick to make. It uses gnocchi instead of a crust for a simple, comforting dinner. If you like classic pot pie, try a similar dish with a different finish by checking this chicken pot pie casserole recipe for more ideas.

why make this recipe

• It cooks in one pot, so you use fewer dishes.
• It heats up fast and fills the house with a warm smell.
• It works with leftover chicken or quick-roasted chicken.
• It is easy to change for what you have on hand.

how to make One Pot Gnocchi Chicken Pot Pie

Follow these simple steps and keep the heat near medium so nothing burns.

1. Heat a Dutch oven or large soup pot over medium-high heat.
2. Melt the butter, then add carrots, mushrooms, celery, and shallot or onion.
3. Saute until mushrooms release their liquid and that liquid evaporates, about 3–4 minutes.
4. Season with homemade seasoned salt and pepper. Turn the heat down slightly if needed and continue to saute until the vegetables are tender, about 6–7 more minutes.
5. Add the garlic, poultry seasoning, and dried thyme. Saute until the garlic is very fragrant, 1–2 minutes.
6. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
7. Slowly pour in the chicken stock while stirring to avoid lumps. Add the milk and turn the heat up to medium-high.
8. Bring the mixture to a simmer, stirring occasionally. Add the gnocchi and stir to combine.
9. Turn the heat down to medium and simmer, stirring frequently, until the gnocchi are tender, 5–6 minutes.
10. Stir in the shredded chicken and frozen peas. Taste and add more seasoned salt or pepper if needed.
11. Ladle into bowls and serve hot.

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 (or AP flour if not GF)
• 2 cups chicken stock or broth
• 1 cup milk (any kind, I use unsweetened almond milk)
• 12 oz package gluten free gnocchi
• 1-1/2 cups shredded chicken breast (~1/2lb pre-cooked)
• 1/2 cup frozen peas

Directions :

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

how to serve One Pot Gnocchi Chicken Pot Pie

• Serve hot in bowls with a sprinkle of fresh parsley if you like.
• Add a simple side salad or buttered bread for a fuller meal.
• Let it cool a minute so it is not too hot on the spoon.

how to store One Pot Gnocchi Chicken Pot Pie

• Cool to room temperature, then put in an airtight container.
• Keep in the fridge for up to 3 days.
• Reheat on the stove over low heat, stirring often, or microwave in short bursts.

tips to make One Pot Gnocchi Chicken Pot Pie

• Use pre-cooked or leftover chicken to save time.
• If the sauce gets too thick, add a splash more milk or stock.
• Stir often after adding gnocchi so they cook evenly.
• For a vegan version, use vegan butter, vegetable stock, and a plant-based chicken substitute.

variation (if any)

• Add cooked bacon or pancetta for extra flavor.
• Swap peas for green beans or mixed vegetables.
• Use spinach or kale stirred in at the end for more greens.
• Try different herbs like rosemary or sage instead of thyme.

FAQs

Q: Can I use store-bought gnocchi?
A: Yes. Store-bought gnocchi works well and cooks fast in the simmering liquid.

Q: Can I make this gluten free?
A: Use gluten free flour and a gluten free gnocchi package to keep it gluten free.

Q: Can I freeze this dish?
A: Gnocchi can change texture after freezing. You can freeze the cooked mixture, but thaw and reheat gently. Texture may be a bit softer after freezing.

Q: How long does it take to make?
A: About 25–30 minutes from start to finish if the chicken is already cooked.

Q: Can I use whole milk or cream?
A: Yes. Whole milk or a little cream will make the sauce richer. Adjust the amount to keep the sauce from being too thin.

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