One Pot Gnocchi Chicken Pot Pie

Comforting, creamy, and ready in one pot, this One Pot Gnocchi Chicken Pot Pie turns weeknight dinner into something cozy and a little bit indulgent. Gnocchi cooks right in the sauce so you skip boiling and extra pans, and shredded chicken makes this a satisfying meal any night of the week. If you love simple one pot dinners, try it alongside a cheesy one pot chicken rice for a whole week of easy cooking. This version uses basic pantry staples and a few fresh vegetables to build deep flavor without fuss.

Why This Recipe Is a Great Choice

This recipe is perfect when you want comfort food but not a lot of cleanup. Everything cooks in a Dutch oven so flavors concentrate and the gnocchi soaks up that silky chicken gravy. It is flexible enough to use leftover roasted chicken or a quick rotisserie breast and swaps easily for dairy free milk and vegan butter if needed. The quick sauté of mushrooms, carrots, celery, and shallot gives vegetables a caramelized edge that contrasts nicely with pillowy gnocchi. For a different twist, serve it next to BBQ chicken stuffed sweet potatoes to balance the meal with a sweet and smoky note.

Flavor and Texture

This dish balances creamy sauce, tender shredded chicken, and delicate gnocchi for a luxurious mouthfeel. The poultry seasoning and dried thyme add warm, savory aromatics while garlic lifts the whole pot with bright fragrance. Mushrooms bring an almost meaty chew and carrots and celery provide a light crunch when not overcooked. As the sauce simmers the gnocchi becomes pillowy and soaks up savory broth, making each spoonful rich without being heavy. A burst of frozen peas at the end adds color and a fresh pop.

Ingredients

* 4 Tablespoons butter or vegan butter
* 1 cup sliced carrots
* 4 oz mushrooms (sliced)
* 1 large or 2 small ribs celery (thinly sliced)
* 1 large shallot or small onion (chopped)
* homemade seasoned salt and pepper
* 2 cloves garlic (pressed or minced)
* 1 teaspoon poultry seasoning
* pinch dried thyme
* 3 Tablespoons gluten free flour (or AP flour if not GF)
* 2 cups chicken stock or broth
* 1 cup milk (any kind, I use unsweetened almond milk)
* 12 oz package gluten free gnocchi
* 1-1/2 cups shredded chicken breast (~1/2lb pre-cooked)
* 1/2 cup frozen peas

Step by Step Instructions

1. Heat a Dutch oven or large soup pot over medium-high heat and melt the butter.
2. Add carrots, mushrooms, celery, and shallots or onions to the pot.
3. Sauté until the mushrooms release their liquid and the liquid has evaporated, about 3 to 4 minutes.
4. Season with homemade seasoned salt and pepper and continue to sauté until vegetables are tender, about 6 to 7 more minutes, reducing heat slightly if needed.
5. Add garlic, poultry seasoning, and dried thyme and sauté until the garlic is very fragrant, about 1 to 2 minutes.
6. Sprinkle the flour over the vegetables, stir to coat, and cook for 1 minute.
7. Slowly pour in the chicken stock while stirring to avoid lumps, then add the milk and turn heat up to medium-high.
8. Bring the mixture to a simmer, stirring occasionally, then add the gnocchi and stir to combine.
9. Turn heat down to medium and simmer, stirring frequently, until the gnocchi are tender, about 5 to 6 minutes.
10. Stir in the shredded chicken and frozen peas, taste, and add seasoned salt and pepper if necessary.
11. Ladle into bowls and serve hot.

Tips for Best Results

Use a heavy Dutch oven for even heat and to prevent scorching as the sauce thickens. Slice vegetables evenly so they cook at the same rate and don’t overcrowd the pan when sautéing or they will steam instead of caramelize. When sprinkling flour, make sure it’s well distributed so there are no floury clumps in the sauce. Stir the gnocchi frequently while simmering to keep it from sticking to the bottom of the pot. If the sauce gets too thick, add a splash more stock or milk to reach your desired consistency.

Storage and Make Ahead

This pot pie keeps well in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat with a splash of milk or stock to loosen the sauce and revive the gnocchi. It can also be frozen, but texture may change slightly after thawing; defrost in the refrigerator overnight before reheating. For make ahead convenience, cook everything except the peas and gnocchi, then add them at reheating time to preserve texture.

Final Thought

One Pot Gnocchi Chicken Pot Pie is a weeknight hero that feels like a treat. It’s quick, forgiving, and deeply satisfying in both flavor and texture. Keep the ingredient list handy and this will fast become a go to cozy dinner.

Conclusion

For the inspiration behind this cozy one pot classic and original measurements, see the recipe on One Pot Gnocchi Chicken Pot Pie on Iowa Girl Eats.

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