Craving the warm, cozy flavors of a traditional chicken pot pie but want to skip the hassle of making a pie crust? This One Pot Gnocchi Chicken Pot Pie is the answer! It’s a comforting, creamy dish packed with tender gnocchi, savory chicken, and vegetables, all cooked in one pot for easy cleanup. Perfect for weeknight dinners or when you need a cozy meal without the fuss.
Chicken pot pie has always been one of my favorite comfort foods, but when time is short, making pie crust from scratch isn’t always practical. This gnocchi version was born out of a need for that same cozy, hearty meal with less effort. The tender pillows of gnocchi perfectly soak up the creamy sauce, giving you all the satisfaction of a pot pie, minus the baking! My family loves it, and I think yours will too.
Why You’ll Love This One Pot Gnocchi Chicken Pot Pie:
- One Pot Wonder: Minimal dishes and maximum flavor – everything cooks in just one pot!
- Quick & Easy: Perfect for a busy weeknight, this dish is ready in about 30 minutes.
- Hearty & Comforting: Gnocchi replaces the traditional pie crust, offering a new texture and flavor while still maintaining that comforting, homey feel.
- Customizable: Use your favorite vegetables or swap out the chicken for a vegetarian option.
- Gluten-Free Option: Easily adaptable with gluten-free ingredients, so everyone can enjoy this meal.
Ingredients:
Serves 4
- 4 Tablespoons butter (or vegan butter)
- 1 cup (120 g) sliced carrots
- 4 ounces (115 g) mushrooms, sliced
- 1 large or 2 small stalks celery, thinly sliced
- 1 large shallot (or small onion), chopped
- Salt and pepper (to taste, homemade seasoned salt if preferred)
- 2 cloves garlic, minced
- 1 teaspoon poultry seasoning (or a blend of sage, rosemary, and thyme)
- Pinch dried thyme
- 3 Tablespoons gluten-free flour (such as Bob’s Red Mill 1-to-1 Baking Flour)
- 2 cups (480 ml) chicken stock or broth
- 1 cup (240 ml) milk (any type, unsweetened almond milk works well)
- 12-ounce (340 g) package gluten-free gnocchi
- 1 1/2 cups (225 g) shredded chicken breast (about 1/2 lb pre-cooked)
- 1/2 cup (70 g) frozen peas
Directions:
- Sauté the Vegetables:
Heat a large Dutch oven over medium-high heat. Once hot, melt the butter, then add the carrots, mushrooms, celery, and chopped shallots or onions. Stir the vegetables to coat them evenly with butter, then sauté for 3-4 minutes until the mushrooms release their liquid and it evaporates. Season with salt and pepper, then continue to cook for another 6-7 minutes until the vegetables are tender, adjusting the heat if necessary. - Add Garlic and Seasonings:
Add the minced garlic, poultry seasoning, and a pinch of dried thyme to the pan. Sauté for 1-2 minutes until the garlic is fragrant. - Create the Creamy Sauce:
Sprinkle the gluten-free flour over the vegetables, stirring to combine, and cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring continuously to avoid lumps. Add the milk, increase the heat to medium-high, and bring the mixture to a gentle bubble. - Cook the Gnocchi:
Once the sauce starts to bubble, stir in the gluten-free gnocchi. Turn the heat down to medium, and let the mixture simmer for 5-6 minutes, stirring frequently, until the gnocchi are tender. - Finish with Chicken and Peas:
Stir in the shredded chicken and frozen peas, allowing them to heat through. Taste the dish and adjust the seasoning with additional salt and pepper if necessary. - Serve:
Ladle the gnocchi pot pie into bowls and enjoy immediately. The creamy sauce and tender gnocchi make for the ultimate comforting meal.
Notes:
- Gluten-Free Option: Make sure to use certified gluten-free gnocchi and flour for those with gluten sensitivities.
- Vegan Adaptation: For a vegan version, substitute the chicken with cooked chickpeas or tofu, use vegan butter, and swap the chicken broth with vegetable broth.
- Storage: This dish can be stored in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth to loosen the sauce if needed.
