One Pot Gnocchi Chicken Pot Pie

A warm, comforting bowl of creamy goodness evokes memories of cozy nights at home and laughter shared over dinner. This One Pot Gnocchi Chicken Pot Pie is an easy-to-make dish that brings together tender gnocchi, rich chicken, and vibrant vegetables in a delightful, creamy broth. With just one pot and about 30 minutes, it’s an effortless yet satisfying meal that will please the entire family.

This recipe is perfect for weeknight dinners when you’re short on time but still want something wholesome and hearty. You can make it ahead of time and store the leftovers for quick lunches throughout the week.

Why You’ll Love This Recipe

• Enjoy a creamy, rich flavor from the combination of butter and seasoned broth.
• The gnocchi creates a unique, soft texture that pairs beautifully with tender vegetables.
• It’s a one-pot dish, simplifying both cooking and cleanup.
• Ready in just 30 minutes, making it an ideal weeknight dinner.

What You’ll Need

Here’s everything you need to create this delicious meal.

For the Base

• 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
• 2 cloves garlic, pressed or minced

For Seasoning

• Homemade seasoned salt and pepper
• 1 teaspoon poultry seasoning
• Pinch dried thyme

For the Sauce

• 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)

For the Filling

• 12 oz package gluten-free gnocchi
• 1-1/2 cups shredded chicken breast, ~1/2 lb pre-cooked
• 1/2 cup frozen peas

Use vegetable broth for a vegetarian version.

Substitutions & Swaps

• Vegan butter can replace regular butter.
• Gluten-free flour can be swapped with regular AP flour.
• Almond milk can be replaced with any milk of choice.
• Frozen peas can easily be substituted with fresh peas.

How to Make It

Follow these simple steps for a delicious dish.

Melt Butter

Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add the sliced carrots, mushrooms, celery, and shallots/onions. Sauté until the mushrooms release their liquid and the liquid has evaporated, about 3-4 minutes. Season with homemade seasoning salt and pepper, then continue to sauté until vegetables are tender, another 6-7 minutes.

Add Garlic and Spices

Add the pressed garlic, poultry seasoning, and dried thyme, then sauté for another 1-2 minutes until the garlic is very fragrant.

Sprinkle Flour

Sprinkle the flour over the sautéed vegetables, stirring to coat. Cook for 1 minute to remove the raw flour taste.

Pour in Broth and Milk

Slowly pour in the chicken stock while stirring to avoid lumps. Then add the milk and turn the heat up to medium-high. Bring the mixture to a simmer, stirring occasionally.

Add Gnocchi

Add the gnocchi into the simmering mixture and stir to combine. Turn the heat down to medium and let it simmer, stirring frequently until the gnocchi are tender, about 5-6 minutes.

Stir in Chicken and Peas

Stir in the shredded chicken and frozen peas, then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls and serve.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, the texture may change.
Reheat: in a microwave for 1-2 minutes until heated through.

Tips for Best Results

• Ensure the vegetables are finely chopped for even cooking.
• Use fresh herbs for an aromatic enhancement.
• Don’t rush the sautéing process; let the mushrooms get nicely browned.
• Adjust seasoning to personal preference for a unique flavor.

Serving Suggestions

• Serve alongside crusty bread for a complete meal.
• Pair with a simple green salad for a balanced dinner.
• Enjoy with a glass of white wine for an added touch of elegance.