If you’ve ever dreamed of a meal that’s cozy, comforting, and oh-so-easy to pull together, then you’re going to adore this One Pot Gnocchi Chicken Pot Pie. This dish takes all the cozy vibes of a classic chicken pot pie and infuses them with pillowy gnocchi, tender shredded chicken, and a creamy, herb-infused sauce that’s bursting with flavor. The magic is that everything cooks together in a single pot, making weeknight dinners a cinch and cleanup practically nonexistent. Dive into this one-pot wonder, perfect for those nights when you want something warm and hearty without the fuss.

One Pot Gnocchi Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

Getting ready to make your One Pot Gnocchi Chicken Pot Pie? The ingredients are simple but mighty, each bringing its own layer of flavor, texture, and color to the final dish. From fresh veggies that add sweetness and earthiness to the creamy base that binds it all together, every item plays a starring role in crafting that irresistible pot pie magic.

Butter or vegan butter: This adds richness and helps sauté the vegetables to tender perfection.
Carrots: Sweet and brightly colored, they give the dish a lovely crunch and vibrant visual appeal.
Mushrooms: Their earthiness deepens the savory flavor profile of the pot pie.
Celery: Adds a fresh, crisp bite and balances out the creaminess.
Shallot or small onion: Brings a subtle sweetness and aromatic depth to the base.
Seasoned salt and pepper: Essential for seasoning and elevating all the flavors.
Garlic: The fragrant punch that wakes up the whole dish.
Poultry seasoning: A classic blend that delivers those cozy pot pie notes.
Dried thyme: Herbs add complexity and a touch of earthiness.
Gluten free flour (or all-purpose): This thickens the sauce into a luscious, gravy-like consistency.
Chicken stock or broth: The savory liquid base that makes everything meld beautifully.
Milk (any kind): Adds creaminess and smooths the sauce without overpowering the other flavors.
Gluten free gnocchi: The star carb that makes this pot pie different – soft, pillowy, and perfect for soaking up sauce.
Shredded chicken breast: Protein-packed and tender, it’s the heart of the dish.
Frozen peas: A pop of sweetness and color to round out the veggie mix.

How to Make One Pot Gnocchi Chicken Pot Pie

Step 1: Sauté Your Veggies to Start

Start by heating your butter in a Dutch oven or large soup pot over medium-high heat. Toss in your sliced carrots, mushrooms, celery, and chopped shallots or onions. Sauté them until the mushrooms release their natural juices and that moisture evaporates, about 3 to 4 minutes. Season with your homemade seasoning salt and freshly ground pepper, then lower the heat slightly and cook the veggies until they’re tender and fragrant. This step builds the flavorful foundation for your pot pie and fills your kitchen with the best aromas.

Step 2: Build the Flavor Base

Next, add the minced or pressed garlic, poultry seasoning, and a pinch of dried thyme right into the pot. Give everything a good stir and let the garlic release its fragrant warmth for a minute or two. These spices and herbs are what will give your One Pot Gnocchi Chicken Pot Pie that classic pot pie essence in every spoonful.

Step 3: Thicken the Filling

Sprinkle your gluten free flour evenly over the sautéed vegetables and stir to coat. Cook the flour for about one minute – this helps cook out any raw flour taste and prepares the mixture to thicken beautifully. Slowly pour in your chicken broth while stirring constantly to avoid lumps, then add the milk of your choice. Turn the heat back up to medium-high and bring the mixture to a gentle simmer. This is where your filling starts to take on that creamy, thick texture that makes pot pie irresistible.

Step 4: Add Gnocchi and Simmer

Once the mixture is simmering, stir in your package of gluten free gnocchi. Turn the heat down to medium and let everything cook together, stirring frequently, until the gnocchi are tender – usually about 5 to 6 minutes. The gnocchi soak up the luscious sauce while staying soft and pillowy, giving the dish wonderful body and texture.

Step 5: Final Touches and Combine

Now it’s time to fold in the shredded chicken breast and frozen peas. Stir them gently until everything is combined and heated through. Taste your pot pie filling and add extra seasoning salt or pepper if needed to balance out the flavors. Then, ladle generous portions into bowls and prepare to enjoy that beautiful, comforting meal you’ve just whipped up in one pot.

How to Serve One Pot Gnocchi Chicken Pot Pie

Garnishes

A sprinkle of fresh herbs like parsley or thyme on top adds a fresh, bright contrast to the creamy pot pie. You can also add a dash of cracked black pepper or a tiny drizzle of olive oil to elevate each bowl. These simple touches make your One Pot Gnocchi Chicken Pot Pie feel extra special and inviting.

Side Dishes

This dish is incredibly filling on its own, but if you want to round out the meal, a crisp green salad with a light vinaigrette adds a refreshing crunch. Roasted Brussels sprouts or garlic sautéed green beans also pair beautifully, creating a lovely balance of textures on your plate.

Creative Ways to Present

For a fun twist, serve your pot pie scoop inside hollowed-out bread bowls or even in mini ramekins for individual portions at dinner parties. You can also layer the filling in a casserole dish, top with a thin biscuit or puff pastry crust, and pop it under the broiler for a golden, crispy finish that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

One Pot Gnocchi Chicken Pot Pie stores beautifully in airtight containers in the fridge for up to 3 days. The flavors even deepen overnight, making it a fantastic make-ahead option for busy weeknights or leftovers that still taste like you just cooked them.

Freezing

If you want to freeze the pot pie, it’s best to do so before adding the gnocchi, as they tend to change texture after freezing. Store the sauce and shredded chicken mixture separately in freezer-safe containers for up to 2 months. When ready, thaw overnight and then cook the gnocchi fresh before combining everything.

Reheating

Reheat leftovers gently on the stove over medium-low heat, stirring frequently to prevent sticking, and add a splash of broth or milk if it seems too thick. You can also microwave individual portions covered for a few minutes, stirring halfway through, to get that creamy comfort back in no time.

FAQs

Can I use frozen vegetables in this One Pot Gnocchi Chicken Pot Pie?

Absolutely! Frozen carrots, peas, or even a mixed veggie blend can work well if you’re pressed for time. Just add them according to their cooking times – frozen peas can be stirred in towards the end, while carrots might need a bit longer to soften.

What can I substitute for the chicken in this recipe?

If you want to keep it vegetarian, try swapping the chicken for shredded cooked jackfruit, seasoned mushrooms, or chickpeas. Just be sure to adjust seasoning and cooking times accordingly for the best flavor.

Is this recipe suitable for gluten-free diets?

Yes! By choosing gluten free flour and gluten free gnocchi, this One Pot Gnocchi Chicken Pot Pie is perfect for gluten-sensitive eaters. Just double-check all your packaged ingredients to be sure.

Can I make this dairy-free?

You sure can. Use vegan butter and almond or other plant-based milk for a creamy dairy-free version that still delivers all the cozy, rich flavors.

How do I know when the gnocchi are done?

The gnocchi should be soft and tender but still hold their shape without falling apart. Usually, cooking for 5 to 6 minutes in the simmering sauce hits the sweet spot. Taste a piece to be sure.

Final Thoughts

There’s something truly special about a meal that feels like a warm hug, and that’s exactly what you get with this One Pot Gnocchi Chicken Pot Pie. It’s comfort food reinvented for busy days and those times when you just want a delicious, homemade meal without all the fuss. I can’t wait for you to try this recipe and make it one of your go-to dinners that’s both satisfying and downright delightful with every bite.

One Pot Gnocchi Chicken Pot Pie Recipe

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★★★★★

5.2 from 23 reviews

This One Pot Gnocchi Chicken Pot Pie is a comforting and hearty skillet meal that combines tender gnocchi, shredded chicken, and a medley of sautéed vegetables in a creamy, flavorful sauce. Perfect for an easy weeknight dinner, this gluten-free recipe uses simple ingredients and cooks entirely in one pot, making cleanup a breeze while delivering the classic cozy flavors of a chicken pot pie without the crust.

Author: Marco
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: One Pot Cooking, Sautéing, Simmering
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables and Flavorings

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
1 teaspoon poultry seasoning
Pinch dried thyme
Homemade seasoned salt and pepper, to taste

Fats and Liquids

4 Tablespoons butter or vegan butter
2 cups chicken stock or broth
1 cup milk (any kind, unsweetened almond milk recommended)

Main Ingredients

3 Tablespoons gluten free flour (or all-purpose flour if not gluten free)
12 oz package gluten free gnocchi
1 1/2 cups shredded cooked chicken breast (about 1/2 lb pre-cooked)
1/2 cup frozen peas

Instructions

Sauté the vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add sliced carrots, mushrooms, celery, and chopped shallot or onion. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoning salt and pepper. Continue sautéing, lowering heat if necessary, until vegetables are tender, about 6-7 more minutes.
Add garlic and spices: Stir in the pressed garlic, poultry seasoning, and dried thyme. Cook until the garlic is very fragrant, about 1-2 minutes, stirring frequently to prevent burning.
Thicken the sauce: Sprinkle the gluten free flour evenly over the vegetables and stir well to coat. Cook for one minute to remove the raw flour taste.
Add liquids: Slowly pour in the chicken stock while stirring constantly to avoid lumps. Add the milk and increase the heat to medium-high. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
Cook the gnocchi: Add the gnocchi to the simmering sauce and stir to combine. Reduce the heat to medium and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
Finish the dish: Stir in the shredded cooked chicken and frozen peas. Taste and adjust seasoning with more seasoned salt and pepper if needed. Once heated through, ladle the pot pie mixture into bowls and serve immediately.

Notes

For a vegan version, use vegan butter, vegetable broth, plant-based milk, and omit or substitute the chicken with a plant-based protein.
If gluten free flour is unavailable, all-purpose flour can be used but this recipe will not be gluten free.
The gnocchi can be substituted with small pasta shapes or dumplings if preferred.
Seasoning salt can be substituted with a mix of salt, onion powder, and garlic powder.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.