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This delightful One Pot Gnocchi Chicken Pot Pie combines everything you adore about chicken pot pie with the soft comfort of gnocchi, all in a single pot. It's rich and super comforting yet quick enough for a weeknight dinner, giving you that homemade taste without any hassle.
There are nights I whip this up when only something warm and comforting can wrap up a tough day, and it never lets me down.
Ingredients
- Butter or vegan butter: forms a rich base and carrots can caramelize well – pick high quality for the best flavor
- Carrots: choose fresh and sweet ones for vibrant color and nice texture, picking firm, unblemished varieties
- Mushrooms: provide earthy richness - opt for creminis for a bolder taste or button mushrooms for gentleness
- Celery: adds a nice crunch and brightness - skip limp sticks
- Shallot or onion: a key aromatic base – choose heavy onions or firm shiny shallots
- Homemade seasoned salt and pepper: gives crucial flavor; mix in your favorite blend with a hint of dried herbs
- Garlic: pressed or minced for warmth and depth – fresh garlic is best
- Poultry seasoning: adds that classic chicken pot pie flavor – opt for a good blend for aroma and lift
- Dried thyme: a tiny pinch unifies the dish – fresh dried thyme offers more fragrance
- Gluten-free or all-purpose flour: thickens to give that signature creamy texture – avoid old flour as it may taste stale
- Chicken broth or stock: provides savory depth – select low sodium and good quality
- Milk: your choice for creaminess – unsweetened almond milk works if avoiding dairy or stick with whole milk for richness
- Gluten-free gnocchi: a soft, chewy alternative to dumplings or crust – look for gnocchi with potato as the first ingredient for the best texture
- Shredded chicken: pre-cooked and tender for easy prep - rotisserie or leftover baked chicken breast works great
- Frozen peas: adds a pop of color and sweetness – pick petite peas for extra tenderness
Instructions
- Prep the Veggies:
- Chop the carrots, mushrooms, celery, and shallots or onions into uniform pieces to encourage even cooking and deliver perfect bites in every spoonful
- Sauté the Base:
- In a Dutch oven, melt butter over medium-high heat until it just begins to foam. Toss in your chopped vegetables and sauté until the mushrooms release their moisture and the pan dries out, usually around three to four minutes. Generously season with homemade salt and pepper, then keep sautéing until the veggies soften and caramelize, about six to seven minutes, adjusting heat as necessary.
- Infuse with Flavor:
- Add the pressed garlic, poultry seasoning, and a dash of dried thyme into the pot. Stir and cook until the garlic becomes beautifully fragrant, about one to two minutes. This step is key for a deeply savory foundation.
- Make it Creamy:
- Sprinkle flour over your sautéed veggies, stirring continuously to coat evenly. Cook for a full minute to eliminate any raw flour taste. Gradually pour in the chicken broth while stirring to prevent lumps. Add in the milk and mix everything together, then raise the heat to medium-high and bring to a gentle simmer.
- Cook the Gnocchi:
- Stir the gnocchi into your simmering sauce, making sure they don’t clump together. Lower the heat to medium and simmer, stirring occasionally until the gnocchi are tender and the sauce thickens, which usually takes about five to six minutes.
- Finish and Serve:
- Switch the heat to low and stir in the shredded chicken and frozen peas. Allow everything to warm up for two more minutes, then taste and adjust the seasoning with salt or pepper. Ladle into bowls and serve hot.
It always amazes me how the gnocchi get that perfect fluffy yet rich texture in the sauce. The peas add a sweet burst and color that brighten the entire dish. My kids love grabbing them first.
Storage Tips
This dish will keep in the fridge for up to three days. Make sure to use an airtight container. To maintain texture, reheat slowly over medium-low heat with a splash of milk or broth to loosen things up. If freezing, let it cool completely, then store in a freezer-safe bag or container. Thaw in the fridge overnight and warm it gently before serving.
Ingredient Substitutions
No gnocchi? Small diced potatoes will do or egg noodles if you’re not worried about gluten. Use rotisserie chicken or any cooked chicken you have. Store-bought chicken or vegetable broth is totally fine. You can skip mushrooms or swap peas for corn if you prefer.
Serving Suggestions
Serve hot in shallow bowls, topped with chopped fresh parsley. Pair it with a crusty gluten-free roll or a side salad for a complete meal. For added comfort, throw in a dash of hot sauce or some shredded cheese in each bowl.
Cultural and Historical Context
This dish pulls from classic chicken pot pie and chicken and dumplings, two all-time favorites. I created this mix to save time and dishes while keeping that nostalgic comfort food feel. It’s also inspired by Italian dumplings, gnocchi, which always bring warmth to my table.
Seasonal Adaptations
In fall or winter, swap the carrots for parsnips or butternut squash. In spring and summer, add asparagus tips or fresh corn. Toss in a generous handful of chopped spinach or kale for an extra green boost.
Success Stories
A friend made this with leftover turkey after a holiday feast and her picky eaters couldn’t get enough. I once brought it to a neighbor recovering from surgery, and she immediately asked for the recipe. It’s honestly become a go-to potluck dish among my friends.
Freezer Meal Conversion
This works great for freezing. Follow the cooking instructions then let it cool fully before putting it in a freezer bag or airtight container. Squeeze out extra air, label with the date, and you can heat it directly from frozen in a covered pot, adding a splash of broth if it seems too thick.
Dig into this dish hot and fresh from the pot. With just a few easy swaps, it can cater to everyone at the table.
Common Recipe Questions
- → Can I use regular or gluten free gnocchi?
Yes, both types work. Just tweak the liquid if you’re switching from a 12oz to a 16oz package, since some brands vary.
- → What kind of chicken is best?
Go for pre-cooked shredded chicken breast for the fastest prep. Rotisserie chicken is a great option too.
- → How do I make this dairy free?
Replace the butter and milk with plant-based alternatives like vegan butter and unsweetened almond milk.
- → Can I add other vegetables?
Definitely! Other veggies like corn, spinach, or green beans can be mixed in for extra flavor and crunch.
- → How do I store and reheat leftovers?
Keep it covered in the fridge for up to 3 days. Heat gently in a pot with a bit of broth or milk to loosen the sauce.