One Pot Gnocchi Chicken Pot Pie

One Pot Gnocchi Chicken Pot Pie is pure comfort in a bowl—warm, hearty, and SO easy! With tender pillowy gnocchi, shredded chicken, colorful vegetables, and a creamy pot pie sauce, this simple one-pot wonder delivers all the cozy flavors of traditional chicken pot pie without the fuss of making a crust. Just grab one pot, some pantry staples, and you’ve got dinner on the table in under an hour!

Love More One Pot Meals? Try My Creamy Gnocchi with Spinach and Feta or this One Pot Cheeseburger Macaron next.

Why You’ll Love This Recipe

Creamy, hearty, and full of comforting flavor, this One Pot Gnocchi Chicken Pot Pie is a cozy twist on a classic. Soft potato gnocchi replaces traditional crust, simmering in a rich, creamy sauce with tender chicken and vegetables. Easy to make and incredibly satisfying, it’s pure comfort in every bite.

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Ingredient List

Main Ingredients:

• 4 tablespoons butter or vegan butter
• 1 cup sliced carrots
• 4 ounces mushrooms, sliced
• 1 large or 2 small ribs celery, thinly sliced
• 1 large shallot or small onion, chopped
• Homemade seasoned salt and pepper (to taste)
• 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; unsweetened almond milk works beautifully)
• 12 ounce package gluten-free gnocchi
• 1½ cups shredded chicken breast (~½ lb pre-cooked)
• ½ cup frozen peas

Substitution Notes:

• For extra creaminess: Swap the milk for heavy cream
• Dairy-free option: Use Earth Balance Soy Free Vegan Butter and unsweetened almond milk
• Not gluten-free? Regular all-purpose flour and traditional gnocchi work perfectly
• Add more veggies: Toss in some corn alongside or instead of the peas
• Cheese lovers: Stir in ½ cup shredded Italian blend cheese at the end
• Flavor boost: Try Italian seasoning, sage, or smoked paprika for extra depth

Why These Ingredients Work

The butter is non-negotiable. That’s what makes this taste like pot pie instead of just chicken soup with gnocchi floating in it. I tried using olive oil once to be healthy and it was sad and disappointing.

Carrots, celery, and mushrooms go in because that’s what was in every pot pie my mom ever made. The mushrooms make it taste meatier and more filling, carrots bring sweetness, and celery adds crunch so everything isn’t the same mushy texture.

I use shallots instead of regular onions now because my friend Sarah told me to try it and she was right. They’re sweeter and less aggressive. Regular onions work fine but sometimes they take over the whole pot and then it tastes more like onion stew.

The poultry seasoning and thyme are what trick your brain into thinking this is actually pot pie. I forgot them once and it tasted like nothing. With them, it tastes like comfort food your grandma made.

Bob’s Red Mill gluten-free flour is what I use because it acts exactly like regular flour and nobody knows I’ve swapped it. That flour is what turns the liquid into actual gravy instead of just brothy liquid.

Chicken broth and milk together make it creamy but not gross. I made this with all heavy cream one time because I thought it would be better and we all felt sick after. This combination is way lighter but still feels indulgent.

Gnocchi is the whole reason this works. Those little potato pillows soak up all the sauce and give you something to actually eat. I buy Delallo gluten-free ones because they don’t fall apart and get mushy like some brands do.

Rotisserie chicken from the grocery store because I’m not cooking raw chicken on a Wednesday night. It’s already cooked, already has flavor, and takes two minutes to shred.

Frozen peas because pot pie has peas. Also they make it look less beige and depressing.

Essential Tools and Equipment

You don’t need much:

• Dutch oven or large soup pot – Has to be big enough that you’re not overflowing when you stir
• Wooden spoon or silicone spatula – You’ll be stirring constantly
• Sharp knife and cutting board – For vegetables
• Measuring cups and spoons – The flour amount actually matters
• Garlic press – Not required but makes your life easier

How To Make One Pot Gnocchi Chicken Pot Pie

Step 1: Sauté the Vegetables

Get your pot on the stove over medium-high heat and melt your butter. Dump in the carrots, mushrooms, celery, and shallots. Let them sizzle and cook until the mushrooms let out all their water and it evaporates—takes maybe 3-4 minutes. Throw in some seasoned salt and pepper. I do ¼ teaspoon to start because you can add more but you can’t fix it if you oversalt. Keep cooking, turn the heat down if stuff starts burning, until everything’s soft. Takes another 6-7 minutes usually. Don’t skip ahead here because this is where you get all your flavor.

Step 2: Add the Aromatics

Throw in your garlic, poultry seasoning, and thyme. Stir it around until it smells so good you want to just eat it straight from the pot—maybe 1-2 minutes. This is when my kids wander into the kitchen asking what’s for dinner.

Step 3: Make the Roux

Dump the flour over everything and stir it together. Let it cook for a minute while you keep stirring. It looks weird and grainy on the vegetables and that’s fine. That’s what it’s supposed to do.

Step 4: Add the Liquids

Pour your chicken broth in slowly while stirring. Don’t just dump it or you’ll get lumps everywhere and they’re a pain. Add the milk, crank the heat back to medium-high, and get everything to a simmer. Stir it every so often while it heats.

Step 5: Cook the Gnocchi

Add your gnocchi and mix everything together. Turn the heat to medium and let it simmer. Stir this pretty often because gnocchi sticks like crazy if you walk away. After 5-6 minutes they’ll be soft and ready.

Step 6: Finish and Serve

Stir in the chicken and peas. Let it all warm up for a minute. Taste it and add more salt or pepper if it needs it. Scoop it into bowls and eat it while it’s hot.

You Must Know

Check your gnocchi package size. This needs a 12-ounce package. I grabbed a 16-ounce one by accident last month and my sauce was way too thick because I didn’t add extra liquid. Different brands package them different sizes so actually look at the weight.

Personal Secret: Every Sunday I take twenty minutes and chop all my vegetables and shred a rotisserie chicken. Everything goes in containers in my fridge.

Pro Tips & Cooking Hacks

• Don’t rush the part where you cook the vegetables. That’s where you build flavor and if you skip ahead it’ll taste bland.
• Stir the gnocchi a lot once it goes in. They stick to the bottom so bad and then you’re scraping burnt gnocchi off your pot.
• Use cold milk from the fridge. I don’t know the science but it helps prevent lumps.
• Just buy rotisserie chicken. Stop trying to cook raw chicken when you don’t have to.
• That weird grainy look when you add the flour goes away in like thirty seconds once you add liquid. Don’t panic.
• Go light on the salt at first. Your broth has salt already and seasoned salt is strong.

Flavor Variations & Suggestions

• Chop fresh parsley or chives and sprinkle them on top
• Mix in shredded cheese at the end if you want it cheesy
• Add smoked paprika for more flavor
• Throw corn or green beans in with the other vegetables
• Add red pepper flakes if you like spicy food
• Squeeze lemon juice over it at the end
• Put bacon on top because bacon makes everything better

Make-Ahead Options

I meal prep with this all the time:

Sunday prep: Chop everything, shred your chicken, put it all in containers in the fridge. When you cook during the week you’re done in under thirty minutes.

Same-day prep: Cook the vegetables and make the sauce in the morning, stick it in the fridge. At dinner reheat it, add the gnocchi and chicken and peas, done.

Don’t make it all ahead: I tried making the whole thing and reheating it and the gnocchi got gross and mushy. Make it fresh.

Recipe Notes & Baker’s Tips

• The grainy flour thing is normal and temporary.
• Different gnocchi brands cook at different speeds. Just cook until they’re soft.
• Too thick? Add more liquid.
• Too thin? Let it simmer longer. The gnocchi puts out starch that thickens it.
• I make my own seasoned salt but buy whatever you want. Just don’t go crazy with it.
• This gets thicker sitting in the fridge. Leftovers need extra broth when you reheat.

Serving Suggestions

It’s pretty much a meal by itself but here’s what goes with it:

• Green salad to balance out the heavy creamy stuff
• Crusty bread for dipping in the sauce
• Roasted green beans or asparagus
• Garlic bread if you want carbs on carbs
• Fresh herbs on top look pretty
• White wine if you want to feel fancy

How to Store Your One Pot Gnocchi Chicken Pot Pie

Refrigerator: Leftovers go in a container in the fridge for 3-4 days. The gnocchi soaks up sauce while it sits so you’ll need to add liquid when you reheat.

Reheating: Reheat on the stove over medium-low, stir a lot, add extra broth or milk to make it saucy again. You can microwave it but heat it all the way through—cold gnocchi in the middle has this chalky gross texture. Stir it halfway through.

Freezing: Don’t freeze this. It gets disgusting. The texture goes weird and grainy and the gnocchi turn to mush.

Allergy Information

Contains: Dairy (butter, milk), gluten (if using regular flour/gnocchi), garlic, celery

Gluten-Free Option: Use gluten-free flour like Bob’s Red Mill 1-to-1 and gluten-free gnocchi. Delallo makes good ones.

Dairy-Free Option: Use vegan butter—Earth Balance Soy Free is good—and almond milk or oat milk.

Vegetarian Option: Use beans instead of chicken and vegetable broth.

Nut Allergy: Use oat milk or soy milk instead of almond milk.

Questions I Get Asked A Lot

Can I use raw chicken instead of pre-cooked?

You can but cook it first. Cut it up, season it, cook it in the pot, take it out, then do everything else and add it back at the end. But rotisserie chicken is easier and this is supposed to be easy.

Why does my sauce look lumpy?

You poured the broth too fast or didn’t stir enough. Pour slow and stir constantly. If you get lumps use a whisk. Sometimes they go away on their own.

My leftovers are really thick—is that normal?

Yeah. Gnocchi keeps soaking up liquid after you turn the stove off. Add broth or milk when you reheat and stir it in.

💬 Tried this recipe? Leave a comment and rating below! Tell me how it went! Did you change anything? Did your family eat it? Leave a comment.