One Pot Gnocchi Chicken Pot Pie Recipe

Introduction

This One Pot Gnocchi Chicken Pot Pie is a comforting and hearty dish that combines tender chicken, fluffy gnocchi, and savory vegetables in a creamy sauce. Perfect for a cozy weeknight meal, it comes together quickly with minimal cleanup.

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 gluten free)
• 2 cups chicken stock or broth
• 1 cup milk (any kind; unsweetened almond milk recommended)
• 12 oz package gluten free gnocchi
• 1½ 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 the butter, then add sliced carrots, mushrooms, celery, and shallots or onions. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with seasoned salt and pepper, reduce heat slightly, and continue cooking until vegetables are tender, about 6-7 minutes.
2. Step 2: Add the garlic, poultry seasoning, and dried thyme. Sauté until the garlic is very fragrant, about 1-2 minutes.
3. Step 3: Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
4. Step 4: Slowly pour in the chicken stock while stirring continuously to avoid lumps. Add the milk and increase heat to medium-high. Bring the mixture to a simmer, stirring occasionally.
5. Step 5: Add the gnocchi and stir to combine. Reduce heat to medium and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
6. Step 6: Stir in the shredded chicken and frozen peas. Taste and adjust seasoning with more seasoned salt and pepper if needed. Ladle the pot pie into bowls and serve warm.

Tips & Variations

• For a vegetarian version, swap chicken and chicken stock for mushrooms and vegetable broth.
• If you prefer a thicker sauce, use a bit more flour or reduce the liquid slightly.
• Feel free to add other vegetables like green beans or corn for more color and texture.
• Use store-bought cooked chicken to save time or roast your own for extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of milk if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular gnocchi instead of gluten free?

Yes, regular gnocchi works perfectly if gluten is not a concern. Just follow the same cooking instructions.

What can I substitute for poultry seasoning?

If you don’t have poultry seasoning, use a mix of sage, thyme, rosemary, and a pinch of nutmeg to mimic the flavor.

One Pot Gnocchi Chicken Pot Pie Recipe

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★★★★★

4.7 from 88 reviews

This One Pot Gnocchi Chicken Pot Pie is a comforting, creamy dish that combines tender gnocchi, shredded chicken, and a medley of sautéed vegetables in a flavorful, herb-infused sauce. Made entirely on the stovetop, it’s a quick and delicious alternative to traditional pot pie without the fuss of a crust.

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

Ingredients

Scale 1x2x3x

Vegetables

• 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
• 1/2 cup frozen peas

Seasonings and Herbs

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

Liquids and Fats

• 4 Tablespoons butter or vegan butter
• 2 cups chicken stock or broth
• 1 cup milk (any kind, unsweetened almond milk recommended)

Others

• 3 Tablespoons gluten free flour (or all-purpose flour if not gluten free)
• 12 oz package gluten free gnocchi
• 1–1/2 cups shredded chicken breast (~1/2 lb pre-cooked)

Instructions

1. Saute veggies: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan. Add sliced carrots, mushrooms, celery, and chopped shallots or onions. Saute until the mushrooms release their liquid and the liquid evaporates, about 3-4 minutes. Season with homemade seasoning salt and pepper. Reduce heat slightly and continue to sauté until the vegetables are tender, about 6-7 minutes.
2. Add aromatics and herbs: Add the pressed or minced garlic, poultry seasoning, and dried thyme to the vegetables. Saute until the garlic is very fragrant, about 1-2 minutes, stirring frequently to prevent burning.
3. Thicken the sauce: Sprinkle the gluten free flour over the vegetables, stirring to coat everything evenly. Cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring continuously to avoid lumps.
4. Create the creamy base and cook gnocchi: Add the milk and increase heat to medium-high. Bring the mixture to a simmer, stirring occasionally. Add the gnocchi and stir to combine. Reduce heat to medium and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
5. Add chicken and peas, season to taste: Stir in the shredded chicken and frozen peas. Taste and add more seasoned salt and pepper if needed. Continue to heat through so everything is hot and flavors meld together.
6. Serve: Ladle the creamy gnocchi chicken pot pie into bowls and serve immediately for a comforting meal.

Notes

• Use gluten free flour and stock for a gluten free version.
• You can substitute the chicken with cooked turkey to use leftovers.
• For a vegan version, use vegan butter, plant-based milk, and vegetable broth, and substitute chickpea gnocchi or omit chicken.
• Adjust seasoning to your taste preference, adding more herbs or seasoning salt as desired.
• If you prefer a thicker sauce, add an extra tablespoon of flour to the vegetables before adding the broth.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop gently with a splash of milk to loosen the sauce.

Keywords: gnocchi, chicken pot pie, one pot meal, gluten free, comfort food, stovetop, quick dinner