One Pot Gnocchi Chicken Pot Pie

One Pot Gnocchi Chicken Pot Pie is a comforting dish perfect for busy weeknights. This recipe brings together tender gnocchi, juicy chicken, and delicious vegetables all in one pot without the stress of multiple dishes. The creamy sauce works great to blend the flavors while keeping the dish simple. Plus, it’s easy to make, and cleanup is a breeze due to using just one pot. You can have a hearty meal ready in no time that the whole family will enjoy. Whether it’s a chilly evening or you just want something warm and filling, this dish will satisfy your cravings.

Why You’ll Love This One Pot Gnocchi Chicken Pot Pie

This dish is not just easy to make, it’s also packed with flavor and nutrition. The creamy base combined with tender gnocchi and vegetables makes for a meal that is both hearty and delicious. The addition of chicken adds protein, making it filling enough for a main course. Plus, it’s customizable, so you can add your favorite veggies or adjust the spices to suit your taste. Whether you’re cooking for yourself or your family, this recipe will surely become a favorite in your home.

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, I use 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, slightly lowering the heat if needed, 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.

How to Serve One Pot Gnocchi Chicken Pot Pie

Serve warm in bowls, garnished with fresh herbs if desired. It pairs well with crusty bread or a simple green salad for a complete meal.

How to Store One Pot Gnocchi Chicken Pot Pie

Allow any leftovers to cool before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a splash of broth or milk to restore creaminess.

Tips for the Best One Pot Gnocchi Chicken Pot Pie

For the best flavor, use high-quality chicken stock and fresh vegetables. Sauté until the vegetables are nicely caramelized for richer taste. If you prefer more crunch, consider adding some fresh spinach or kale right at the end.

Recipe Variations

Feel free to swap out the chicken for turkey or use a vegetarian option like tofu. You can also experiment with different vegetables based on what you have on hand, such as peas, corn, or green beans.

Frequently Asked Questions (FAQs)

Can I use frozen gnocchi?
Yes, you can use frozen gnocchi. Just add them to the pot without thawing them first; they will cook well in the broth.

How can I make it dairy-free?
Use vegan butter and a dairy-free milk alternative like almond or oat milk.

Can I prepare this in advance?
Yes, you can prepare the ingredients ahead of time, but it’s best to cook just before serving to maintain the gnocchi’s texture.

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