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One pot gnocchi chicken pot pie served in white bowl with creamy sauce and vegetables

One Pot Gnocchi Chicken Pot Pie

Chicken Pot Pie filling meets Chicken & Dumplings in One Pot Gnocchi Chicken Pot Pie! This ultra comforting recipe cooks in one pot in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons butter or vegan butter
  • 1 cup carrots sliced into rounds
  • 4 oz mushrooms sliced
  • 1 large celery rib or 2 small ribs, 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
  • 1 pinch dried thyme
  • 3 tablespoons gluten-free flour or all-purpose flour if not GF
  • 2 cups chicken stock or broth
  • 1 cup milk any kind, unsweetened almond milk recommended
  • 12 oz gluten-free gnocchi 1 package, DeLallo brand recommended
  • 1½ cups cooked shredded chicken breast about ½ lb
  • ½ cup frozen peas

Equipment

  • Dutch oven or large soup pot
  • Wooden spoon or spatula

Method
 

  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.
  2. Add garlic, poultry seasoning, and dried thyme to the pot. Sauté until the garlic becomes very fragrant, 1-2 minutes.
  3. Sprinkle flour over the vegetables and stir to coat everything evenly. Cook for 1 minute to eliminate the raw flour taste.
  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.
  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.
  6. 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

Prep ahead: This recipe can be prepped ahead of time by chopping vegetables and cooking/shredding the chicken. Store prepped ingredients separately in the fridge, then cook in 30 minutes on busy weeknights. For 16 oz packages of gnocchi, increase broth and/or milk by ½ cup. Dairy-free options work well using vegan butter and unsweetened almond milk.