Description
This One Pot Gnocchi Chicken Pot Pie is the ultimate comfort food made easy! Tender gnocchi, shredded chicken, and colorful vegetables simmer in a creamy, savory sauce that tastes just like traditional chicken pot pie—minus the fuss of making a crust. Naturally gluten-free and dairy-free adaptable, this simple one-pot dinner comes together in under an hour and is perfect for busy weeknights when you need maximum comfort with minimum effort.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
Notes
- Don’t rush the vegetable sauté – Taking the time to properly cook them down builds incredible flavor
- Stir frequently once the gnocchi goes in – They can stick to the bottom if you’re not paying attention
- Cold milk works best – It helps prevent lumps when you’re making the sauce
- Rotisserie chicken is your friend – It’s already seasoned and saves you SO much time
- The roux might look weird – That gravelly flour texture is temporary! It’ll smooth out once you add the liquids
- Start with less salt – Remember, your broth likely has salt, and seasoned salt is potent. You can always add more but you can’t take it away!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: One Pot Meal
- Method: Stovetop
- Cuisine: American