One-Pot Gnocchi Chicken Pot Pie

This one-pot gnocchi chicken pot pie is a quick and comforting dinner made with tender vegetables, creamy broth, shredded chicken, and gluten-free gnocchi. Perfect for weeknight meals, cold-weather cooking, and family-friendly recipes, this simple stovetop dish delivers classic pot pie flavor without a crust. Ideal for easy chicken dinners, one-pot meals, and gluten-free comfort food that comes together fast with minimal cleanup.

Ingredients

• 4 tablespoons butter or vegan butter
• 1 cup sliced carrots
• 4 oz mushrooms, sliced
• 1 large or 2 small celery ribs, thinly sliced
• 1 large shallot or small onion, chopped
• Seasoned salt and pepper
• 2 cloves garlic, minced or pressed
• 1 teaspoon poultry seasoning
• Pinch of dried thyme
• 3 tablespoons gluten-free flour (or all-purpose flour if not gluten-free)
• 2 cups chicken stock or broth
• 1 cup milk (any type; unsweetened almond milk works well)
• 12 oz package gluten-free gnocchi
• 1 1/2 cups cooked, shredded chicken breast (about 1/2 lb)
• 1/2 cup frozen peas

Instructions

1. Heat a Dutch oven or large pot over medium-high heat. Melt the butter, then add the carrots, mushrooms, celery, and shallot or onion. Cook for 3–4 minutes, until the mushrooms release their moisture and it evaporates.
2. Season with seasoned salt and pepper, then continue cooking for 6–7 minutes, adjusting the heat as needed, until the vegetables are tender.
3. Add the garlic, poultry seasoning, and thyme. Cook for 1–2 minutes until fragrant.
4. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.
5. Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk, increase the heat to medium-high, and bring the mixture to a simmer.
6. Add the gnocchi and stir well. Reduce heat to medium and simmer for 5–6 minutes, stirring frequently, until the gnocchi are tender and the sauce has thickened.
7. Stir in the shredded chicken and peas. Taste and adjust seasoning.
8. Ladle into bowls and serve warm.

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Tips

• Stir frequently after adding the gnocchi to prevent sticking and ensure even cooking.
• If the mixture thickens too quickly, add a splash more broth or milk.
• Cut the vegetables into similar sizes for even cooking.
• For a richer flavor, use homemade chicken stock if available.

Variations and Substitutions

• Protein options: Substitute turkey, rotisserie chicken, or leftover roasted chicken.
• Vegetables: Add corn, green beans, or diced potatoes.
• Dairy-free: Use vegan butter and a dairy-free milk alternative.
• Herbs: Fresh thyme or rosemary can be used in place of dried herbs.
• Gnocchi: Regular potato gnocchi works if gluten-free isn’t needed.

FAQs

Can I make this ahead?
Yes. Reheat gently on the stove with a splash of broth or milk to loosen the sauce.

Can I freeze it?
Freezing isn’t recommended because gnocchi can become mushy after thawing.

Why is my sauce too thick?
It thickens as it sits. Add additional broth or milk when reheating.

Can I use shelf-stable gnocchi?
Yes, just check the package instructions to ensure similar cook times.

Serving Suggestions

• Serve with a green salad or steamed vegetables.
• Pair with warm crusty bread or gluten-free rolls.
• Add freshly chopped parsley for a bright finish.

Why You’ll Love This Recipe

• Everything cooks in one pot—easy prep and easy cleanup.
• Comforting pot pie flavors without the need for a crust.
• Ready in under 30 minutes and ideal for weeknight meals.
• Flexible ingredients that work with leftovers and pantry staples.