One Pot Gnocchi Chicken Pot Pie Recipe
This comforting One Pot Gnocchi Chicken Pot Pie combines tender gnocchi, shredded chicken, and garden vegetables in a creamy, savory sauce. Made in a single pot, this easy and hearty meal is perfect for weeknight dinners. The dish uses gluten free gnocchi and can be made with dairy-free milk for a versatile, cozy option.
- Author: Elena
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: American
- Diet: Gluten Free
Vegetables and Aromatics
- 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
Seasonings
- Homemade seasoned salt and pepper, to taste
- 1 teaspoon poultry seasoning
- Pinch dried thyme
Fats and Flour
- 4 tablespoons butter or vegan butter
- 3 tablespoons gluten free flour (or all-purpose flour if not gluten free)
Liquids
- 2 cups chicken stock or broth
- 1 cup milk (any kind, unsweetened almond milk recommended for dairy-free)
Main Ingredients
- 12 oz package gluten free gnocchi
- 1 1/2 cups shredded chicken breast (about 1/2 lb pre-cooked)
- 1/2 cup frozen peas
- Saute Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add carrots, mushrooms, celery, and shallots or onions. Sauté until mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoned salt and pepper, then continue sautéing until vegetables are tender, about 6-7 more minutes, adjusting the heat if necessary.
- Add Aromatics and Seasonings: Add the garlic, poultry seasoning, and dried thyme to the vegetables. Sauté for 1-2 minutes until the garlic is very fragrant.
- Thicken the Sauce: Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
- Add Liquids and Simmer: Slowly pour in the chicken broth while stirring continuously to prevent lumps. Then add the milk and increase the heat to medium-high. Bring the mixture to a simmer.
- Cook Gnocchi: Add the gnocchi to the simmering mixture and stir to combine. Reduce heat to medium and simmer, stirring frequently, until gnocchi are tender, about 5-6 minutes.
- Finish the Dish: Stir in the shredded chicken and frozen peas. Taste and adjust seasoning with additional seasoned salt and pepper if desired. Ladle into bowls and serve hot.
Notes
- Use gluten free flour and gnocchi to keep the recipe gluten free.
- To make dairy-free, use vegan butter and unsweetened almond milk or another plant-based milk.
- Homemade seasoned salt typically blends salt with herbs like rosemary, thyme, and garlic powder, but store-bought seasoning salt can be substituted.
- Shredded chicken can be made ahead or use leftover rotisserie chicken for convenience.
- This recipe can be easily doubled to serve more people.
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
Keywords: one pot gnocchi, chicken pot pie, gluten free pot pie, easy chicken dinner, creamy chicken stew, weeknight dinner, one pot meal