One Pot Gnocchi Chicken Pot Pie brings warm, cozy flavors in one pan. This easy dinner uses soft gnocchi instead of a pie crust to make a creamy, hearty meal. You will find tender chicken, bright carrots, mushrooms, celery, and peas in a smooth, savory sauce. Everything cooks in one pot so you save time and wash fewer dishes. The sauce thickens with a little flour and butter, and you can use any milk you prefer. Use gluten-free gnocchi and flour if you need a gluten-free option. This dish works well with leftover cooked chicken or freshly cooked chicken breast. It fits busy weeknights, quiet dinners, or when you want a simple comfort meal. The steps are straightforward and forgiving, so cooks of any skill can make it. You can change vegetables or herbs to match what you have on hand. Pair it with a crisp green salad or simple steamed greens for a full meal. If you enjoy pot pie flavors in a bowl, also check out this chicken pot pie soup for another cozy choice. Leftovers heat up well and make a quick lunch the next day, and kids often like the soft gnocchi, and adults too.
Why You’ll Love This One Pot Gnocchi Chicken Pot Pie
One Pot Gnocchi Chicken Pot Pie blends rich flavor with fast cook time. It uses one pot so you save time and wash fewer dishes. Soft gnocchi soak up the creamy sauce and make each bite tender. The mix of vegetables adds color, texture, and real home flavor. You can use leftover chicken to make this fast or cook chicken ahead to save time. The recipe is easy to change for what you have at home. It works well for a family meal, a warm weeknight dinner, or for meal prep. It warms your belly and fills plates quickly often.
How to Make One Pot Gnocchi Chicken Pot Pie
Ingredients You’ll Need
- 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
- 2 cloves garlic (pressed or minced)
- 1 teaspoon poultry seasoning
- 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, e.g., unsweetened almond milk)
- 12 oz package gluten-free gnocchi
- 1-1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Step-by-Step Directions
Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add carrots, mushrooms, celery, and shallots or onions. Sauté until the mushrooms release their liquid, which should evaporate in about 3-4 minutes. Season with homemade seasoning salt and pepper, and continue to sauté until the vegetables are tender, another 6-7 minutes. Add garlic, poultry seasoning, and dried thyme, and sauté until the garlic is fragrant, about 1-2 minutes. Sprinkle flour over the vegetables, stir to coat, and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps. Then add milk and increase heat to medium-high. Bring the mixture to a simmer, stirring occasionally. Add gnocchi and stir to combine. Lower the heat to medium and simmer, stirring frequently until the gnocchi are tender, about 5-6 minutes. Stir in chicken and peas, then taste and add more seasoned salt and/or pepper if needed. Ladle into bowls and serve warm, garnished with fresh herbs if desired.
How to Serve One Pot Gnocchi Chicken Pot Pie
Serve this dish hot from the pot into shallow bowls. Add a sprinkle of fresh parsley or chives for color. Offer crusty bread or a green salad on the side for a full plate. For a sweeter contrast, roasted root vegetables also pair well. You can also serve it with simple roasted sweet potatoes or bowls that follow similar flavor ideas, like chicken and sweet potato bowls, if you want another warm side.
How to Store One Pot Gnocchi Chicken Pot Pie
Cool the pot slightly before storing. Place leftovers in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often and adding a splash of milk or broth if it seems thick. You can freeze for up to 2 months, but note the gnocchi may change texture after freezing. Thaw in the fridge overnight before reheating.
Tips for the Best One Pot Gnocchi Chicken Pot Pie
- Use day-old or pre-cooked chicken for fast prep.
- Let mushrooms release their liquid and cook off for better flavor.
- Stir the flour into the vegetables and cook one minute to remove raw taste.
- Add broth slowly to avoid lumps. Stir well while pouring.
- If sauce gets too thick, thin with a little milk or broth.
- Taste and adjust salt and pepper at the end.
- Garnish with fresh herbs for brightness.
Recipe Variations (if any)
- Swap vegetables: add green beans or spinach near the end.
- Make it vegetarian: skip chicken and use extra mushrooms and white beans.
- Use different gnocchi: sweet potato gnocchi works well for a new flavor.
- Make it dairy-free: use vegan butter and unsweetened plant milk.
- Add a crunchy topping: sprinkle gluten-free breadcrumbs and broil briefly.
Frequently Asked Questions (FAQs)
Q: Can I use fresh gnocchi instead of packaged?
A: Yes. Fresh gnocchi will cook quickly. Watch the pot and test for tenderness after a few minutes.
Q: Can I make this ahead and reheat?
A: Yes. Store in the fridge and reheat on the stove. Add a splash of milk or broth to loosen the sauce.
Q: Is this recipe gluten-free?
A: It can be. Use gluten-free flour and a gluten-free gnocchi package to keep it gluten-free.
One Pot Gnocchi Chicken Pot Pie
This comforting dish combines soft gnocchi with tender chicken and vegetables in a creamy sauce, all cooked in one pot for a quick and easy meal.
- Total Time: 40 minutes
- Yield: 4 servings
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)
- 2 cups chicken stock or broth
- 1 cup milk (any kind)
- 12 oz package gluten-free gnocchi
- 1-1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add carrots, mushrooms, celery, and shallots/onions. Sauté for 3-4 minutes until mushrooms release their liquid.
- Season with homemade seasoning salt and pepper, and sauté until vegetables are tender, about 6-7 minutes.
- Add garlic, poultry seasoning, and dried thyme; sauté for another 1-2 minutes until fragrant.
- Sprinkle flour over the vegetables, stir to coat, and cook for 1 minute.
- Slowly pour in chicken broth while stirring to avoid lumps, then add milk and bring to a simmer.
- Add gnocchi, stir to combine, and lower heat to medium. Simmer until gnocchi are tender, about 5-6 minutes.
- Stir in chicken and peas, taste, and adjust seasoning as needed.
- Ladle into bowls and serve warm, garnished with fresh herbs if desired.
Notes
Use day-old or pre-cooked chicken for faster prep. Stir the flour into the vegetables and cook it to remove the raw taste. Adjust broth and milk to achieve desired sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: American
- Diet: Gluten-free, Dairy-free options available
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 60mg
