Although we’ve got a few weeks of sweet summer left, the chaos of the school year has descended upon us. My calendar is full of appointments and orientations, and I know things won’t be slowing down anytime soon. Gwen will be starting dance in a few weeks (her little ballet shoes? I literally cannot!) Cam will be trying his hand, or rather foot, at soccer this fall, and I’m on the hunt for an archery class for Mr Lincoln.
May the odds be ever in our favor!
That said, I’m stockpiling easy, family friendly recipes that can be made in a jif, and One Pot Gnocchi Chicken Pot Pie totally fits the bill. This ultra cozy, gluten free dinner recipe cooks in under 30 minutes, and in one pan, making it perfect for this busy time of year!
Chicken Pot Pie + Chicken & Dumplings
One Pot Gnocchi Chicken Pot Pie is like the love child between Chicken & Dumplings and Chicken Pot Pie. We’re pairing thick and creamy Chicken Pot Pie filling with the craveable, chewy texture of Chicken & Dumplings by adding tender, gluten free gnocchi into the mix.
All the coziness of each, yet no crusts nor dumplings to make. This remix is a total upgrade!
Couple of Recipe Notes
- Prep ahead: This recipe can be prepped ahead of time then cooked in under 30 minutes. Take 20 minutes on Sunday to chop the vegetables, cook/shred the chicken, and you’ll be off to the races on any busy weeknight.
- Gluten free gnocchi: I’m sharing the brand of GF gnocchi I love below, but if you’re using a different brand, or non GF gnocchi, pay attention to the size of the box which can differ by brand/type. You’ll need a 12oz box for this recipe.
- Dairy free: This recipe can be easily made dairy free by using non dairy butter to saute the vegetables, and a milk alternative to create the creamy pot pie filling. I like Earth Balance Soy Free Vegan Butter and unsweetened almond milk, respectively.
Grab your goggles and let’s dive into this pot of complete and total lusciousness!
How to Make This Recipe
Start by sauting carrots, celery, mushrooms, and shallots or onion in a little butter or vegan butter in a Dutch Oven over medium-high heat. Season with homemade seasoned salt and pepper then cook until the vegetables are tender, 8-10 minutes.
Add minced garlic, poultry seasoning, plus a pinch of dried thyme then saute until the garlic is very fragrant, another minute or two.
Sprinkle 3 Tablespoons gluten free flour over the vegetables then stir to combine and cook for 1 minute. The flour will look a little “gravely” – that’s ok!
I use Bob’s Red Mill 1-to-1 gluten free baking flour, though any “measure for measure” type gluten free flour should work. If you don’t need to eat gluten free, you can use regular flour.
Next, slowly pour in chicken stock while stirring to avoid lumps, plus milk and then stir until smooth. You can use any kind of milk you like – I use unsweetened almond milk. Once bubbling, add a 12oz package gluten free gnocchi then simmer, stirring frequently, until the gnocchi are tender and plump, 5-6 minutes.
I have tried several brands of gluten free gnocchi, and always come back to Delallo brand – it’s great!
NOTE: Different brands – especially non gluten free brands – sell different weighted packages of gnocchi, so be sure to purchase a 12oz box, or be prepared to add more broth/milk if using a larger package.
Last step is to stir in cooked shredded chicken and frozen peas then taste and add more seasoned salt and/or pepper if you need it.
Luscious and cozy like traditional Chicken Pot Pie, yet simpler and requires less than 30 minutes of cooking time. Such a great way to savor a moment of comfort and contentment during a busy week. Enjoy!
Similar Recipes
- Gluten Free Homestyle Chicken and Noodles
- One Pot Chicken and Rice
- Cheesy Gnocchi Florentine
- One Pot Mac and Cheese
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One Pot Gnocchi Chicken Pot Pie
Description
Chicken Pot Pie filling meets Chicken & Dumplings in One Pot Gnocchi Chicken Pot Pie! This ultra comforting recipe cooks in one pot in under 30 minutes.
Ingredients
- 4 Tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4oz mushrooms, sliced
- 1 large or 2 small stalks 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 (I use Bob's Red Mill 1-to-1 Baking Flour)
- 2 cups chicken stock or broth
- 1 cup milk (any kind, I use unsweetened almond milk)
- 12oz package gluten free gnocchi
- 1-1/2 cups shredded chicken breast (~1/2lb pre-cooked)
- 1/2 cup frozen peas
Directions
- Heat a Dutch Oven over medium-high heat. Once hot, melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Stir to coat the vegetables in butter then saute until the mushrooms release their liquid and it has evaporated, 3-4 minutes. Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.
- Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes.
- Sprinkle flour over vegetables then stir to combine and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high. Bring mixture to a bubble, stirring occasionally, then add gnocchi and stir combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes. Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls then serve.
Notes
- Click here for my Homemade Seasoned Salt recipe >
- I like Delallo Gluten Free Gnocchi >
- NOTE: Some brands of gnocchi — especially if they're not gluten free — are sold in 16oz packages, versus the 12oz called for in this recipe. Increase the amount of broth and/or milk if using a 16oz box of gnocchi.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
This was a very versatile recipe and super yummy! I was worried that using normal 2% milk wouldn’t thicken so I added a splash of half and half and it thickened wonderfully. We used 3 chicken breast and chopped them instead of shredding. I think I would have preferred shredding but my family requested otherwise. After adding the chicken and peas I tasted it and added a teaspoon of loose chicken bouillon (not cubed). It was super tasty and my husband went back for seconds and he has enough left over for lunch tomorrow. Thank you for sharing!
This recipe gives huge comfort food flavor payoff without extensive kitchen prep! Because I used Delallo’s 16oz package, I added an extra 4oz of chicken broth and it still thickened up nicely with my oat milk. My favorite part of this recipe is how easy it is to double some of the ingredients, like the shredded chicken, mushrooms, and peas, and still have incredible results.
SO glad you loved it Rebecca, and you’re right – it’s super flexible. So glad you enjoyed!!
Oh my goodness, this is so delicious! Only changes I made, I cooked my chicken in the pot first, then pulled out and started the veggies, and I also doubled the mushrooms bc I love them! Thank you for sharing!
Fabulous – so glad you were able to give this dish your own spin, Katie! Thank you so much for your feedback and recipe rating!
So excited to make this, can I use Potato Starch to thicken and Trader Joe’s Frozen Gnocchi in this recipe?
Definitely yes to the cauliflower gnocchi! I’d start with just a little of the potato starch since it can turn gummy (in my experience!)
If I don’t have a dutch oven can I use something else?
You can use a soup pot instead. :)