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One Pot Gnocchi Chicken Pot Pie Recipe

One Pot Gnocchi Chicken Pot Pie Recipe

5.2 from 22 reviews

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.

Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Keywords: one pot gnocchi, chicken pot pie, gluten free pot pie, easy chicken dinner, creamy chicken stew, weeknight dinner, one pot meal