One pot gnocchi chicken pot pie

Why you’ll love this recipe

I enjoy how everything comes together in a single pot, which makes cooking and cleanup so much easier. The gnocchi replaces the traditional crust, giving the dish a soft and pillowy texture that soaks up the creamy sauce beautifully. I also like how flexible the recipe is, allowing me to adjust ingredients based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 tablespoons butter or vegan butter
• 1 cup sliced carrots
• 4 oz mushrooms, sliced
• 1 large or 2 small stalks celery, thinly sliced
• 1 large shallot or small onion, chopped
• salt and pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon poultry seasoning
• pinch dried thyme
• 3 tablespoons gluten-free flour
• 2 cups chicken stock or broth
• 1 cup milk
• 12 oz gluten-free gnocchi
• 1 to 1 1/2 cups shredded chicken breast
• 1/2 cup frozen peas

Directions

1. I start by melting the butter in a large pot over medium-high heat. I add the carrots, mushrooms, celery, and shallots or onions, then sauté until the vegetables are tender and the mushrooms release their moisture.
2. I season with salt and pepper, then stir in the garlic, poultry seasoning, and thyme. I cook everything for another 1 to 2 minutes until fragrant.
3. I sprinkle the flour over the vegetables and stir well, letting it cook for about a minute.
4. I slowly pour in the chicken broth while stirring to avoid lumps, then add the milk and bring the mixture to a gentle bubble.
5. I stir in the gnocchi and reduce the heat to medium. I let it simmer, stirring frequently, until the gnocchi are tender, about 5 to 6 minutes.
6. I add the shredded chicken and frozen peas, stirring everything together until heated through.
7. I taste and adjust seasoning, then serve the dish hot straight from the pot.

Servings and timing

I get about 4 servings from this recipe. The preparation and cooking take around 30 to 35 minutes in total, making it a great option for a quick and hearty dinner.

Variations

I like to switch things up by using turkey instead of chicken or adding extra vegetables like spinach or green beans. Sometimes I make it dairy-free by using plant-based milk and vegan butter. I also enjoy adding a bit of grated Parmesan on top for extra richness.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, I use the stovetop or microwave and add a splash of broth or milk to loosen the sauce since the gnocchi tends to absorb liquid. If I freeze it, I portion it into containers and thaw it overnight in the refrigerator before reheating.

FAQs

Can i use regular gnocchi instead of gluten-free?

I can use regular gnocchi without any issues, and it works just as well in this recipe.

Can i make this vegetarian?

I can skip the chicken and use vegetable broth along with extra vegetables for a vegetarian version.

Why is my sauce too thick?

I add a bit more broth or milk while reheating or cooking to reach the consistency I prefer.

Can i freeze this dish?

I can freeze it, but I notice the texture is best when enjoyed fresh. If frozen, I thaw it before reheating.

What can i serve with this?

I like serving it with crusty bread or a simple green salad to balance the richness.

Conclusion

I find this one pot gnocchi chicken pot pie to be a comforting and practical meal that delivers big flavor with minimal effort. It is creamy, hearty, and perfect for cozy dinners, making it a recipe I keep coming back to whenever I want something warm and satisfying.

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