I stumbled on this recipe during a particularly hectic Tuesday when I’d promised my kids homemade chicken pot pie but realized I’d never manage the crust before bedtime. The solution? Swap traditional pie crust for store-bought gnocchi and create a creamy, dumpling-like filling that satisfies that pot pie craving in half the time. One Pot Gnocchi Chicken Pot Pie combines everything we love about classic chicken pot pie with the ease of pillowy gnocchi, all simmered in one pot for minimal cleanup.
Table of Contents
Ingredients for One Pot Gnocchi Chicken Pot Pie
I always start with quality butter for the base of this dish since it creates that rich, comforting flavor we associate with classic pot pie. The vegetables are key here, and fresh mushrooms work much better than canned for texture and taste. This recipe is also incredibly flexible for dietary needs, working beautifully with gluten-free gnocchi and dairy-free alternatives.
- 4 tablespoons butter (or vegan butter for dairy-free)
- 1 cup carrots (sliced into rounds)
- 4 oz mushrooms (sliced) – Baby bella mushrooms add deeper flavor than white button
- 1 large or 2 small ribs celery (thinly sliced)
- 1 large shallot or small onion (chopped)
- 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 if not GF) – Bob’s Red Mill 1-to-1 is my go-to for consistent results
- 2 cups chicken stock or broth
- 1 cup milk (any kind; I usually use unsweetened almond milk)
- 12 oz package gluten-free gnocchi – DeLallo brand works perfectly and holds its shape
- 1½ cups cooked shredded chicken breast (about ½ lb; rotisserie chicken is a great time-saver)
- ½ cup frozen peas
Step-by-Step Instructions
The key to this recipe is properly sautéing the vegetables until the mushroom liquid evaporates completely. This concentrates the flavors and prevents a watery sauce.
Step 1: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add carrots, mushrooms, celery, and shallots. Sauté until the mushrooms release their liquid and it evaporates completely, about 3-4 minutes. Season with seasoned salt and pepper, then reduce heat slightly and continue cooking until vegetables are tender, another 6-7 minutes.
Step 2: Add garlic, poultry seasoning, and dried thyme to the pot. Sauté until the garlic becomes very fragrant, 1-2 minutes. Don’t skip this step as it builds the foundation of flavor.
Step 3: Sprinkle flour over the vegetables and stir to coat everything evenly. The flour will look a little grainy after stirring and that’s perfectly normal. Cook for 1 minute to eliminate the raw flour taste.
Step 4: Slowly pour in chicken broth while stirring constantly to prevent lumps from forming. Add milk and increase heat to medium-high. Bring the mixture to a simmer, stirring occasionally.
Step 5: Add gnocchi to the simmering liquid and stir to combine. Reduce heat to medium and simmer, stirring frequently to prevent sticking, until gnocchi are tender, about 5-6 minutes. The gnocchi will float when they’re done.
Step 6: Stir in shredded chicken and frozen peas. Taste and adjust seasoning with additional salt and pepper if needed. The peas will warm through in just a minute or two. Ladle into bowls and serve immediately.
Perfect Pairings for One Pot Gnocchi Chicken Pot Pie
This creamy, hearty dish pairs beautifully with lighter sides that add texture contrast and freshness to balance the richness.
Crisp Green Salad: A simple mixed green salad with vinaigrette cuts through the creamy sauce and adds a refreshing crunch that complements the soft gnocchi perfectly.
Garlic Bread Rolls: These buttery, crusty rolls are ideal for soaking up every last drop of that savory pot pie filling, adding a satisfying textural element to the meal.
Sheet Pan Garlic Butter Chicken and Veggies: If you want to bulk up your meal with extra roasted vegetables, this sheet pan side brings colorful veggies with a complementary garlic butter flavor.
Grilled Chicken Broccoli Bowls: The lightly charred broccoli brings a slight bitterness and crispy edges that balance the rich, creamy main dish while adding extra vegetables to the plate.
Soft Dinner Rolls: Perfect for younger kids and provide that classic comfort food experience that pairs naturally with chicken pot pie flavors.
Storage & Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will continue to absorb liquid as it sits, so you may want to add ¼ to ½ cup of milk or broth when reheating.
Reheat on the stovetop over medium-low heat, stirring occasionally and adding extra liquid as needed to restore the creamy consistency. Microwave reheating works in a pinch, but use 50% power and stir frequently to prevent hot spots.
This dish is wonderfully versatile and can be prepped ahead by chopping vegetables and cooking the chicken on Sunday. Store prepped ingredients separately in the fridge, then assemble and cook in 30 minutes on busy weeknights. You can also swap the chicken for turkey or use rotisserie chicken to save even more time.
FAQs
Can I use regular gnocchi instead of gluten-free?
Absolutely! Regular gnocchi works perfectly. Just note that standard packages are often 16 oz instead of 12 oz, so you may need to add an extra ½ cup of broth to accommodate the additional gnocchi.
What’s the best way to make this dairy-free?
Use vegan butter for sautéing and unsweetened almond milk or oat milk in place of regular milk. The recipe works beautifully with these substitutions without sacrificing creaminess.
Can I freeze this dish?
While you can freeze it, gnocchi tends to change texture after freezing and reheating. I recommend making this fresh or storing it in the fridge for up to 3 days for the best results.
One Pot Gnocchi Chicken Pot Pie
Ingredients
Equipment
Method
- Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add carrots, mushrooms, celery, and shallots. Sauté until the mushrooms release their liquid and it evaporates completely, about 3-4 minutes. Season with seasoned salt and pepper, then reduce heat slightly and continue cooking until vegetables are tender, another 6-7 minutes.
- Add garlic, poultry seasoning, and dried thyme to the pot. Sauté until the garlic becomes very fragrant, 1-2 minutes.
- Sprinkle flour over the vegetables and stir to coat everything evenly. Cook for 1 minute to eliminate the raw flour taste.
- Slowly pour in chicken broth while stirring constantly to prevent lumps from forming. Add milk and increase heat to medium-high. Bring the mixture to a simmer, stirring occasionally.
- Add gnocchi to the simmering liquid and stir to combine. Reduce heat to medium and simmer, stirring frequently to prevent sticking, until gnocchi are tender, about 5-6 minutes.
- Stir in shredded chicken and frozen peas. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve immediately.
Notes
