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.
“Make this again and again and again…always delicious and makes my house smell like heaven!”
The chaos of the school year has descended upon us — our calendar is full of appointments and practices, and life won’t be slowing down anytime soon.
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!
Watch How to Make It
Chicken Pot Pie Meets 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!
Recipe Tips for Success
- Prep ahead: This recipe can be prepped ahead of time then cooked in under 30 minutes. Take 20 minutes on the weekend to chop the vegetables, and cook/shred the chicken, then 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
Step 1: Saute the vegetables.
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.
Step 2: Thicken the dish.
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.
Step 3: Add gnocchi then simmer.
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!
Recipe 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.
Step 4: Stir in chicken and peas.
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!
More Easy Cozy Comfort Food
- Ground Beef Stroganoff
- Creamy Ham Peas and Pasta
- Gluten Free Tuna Noodle Casserole
- Skillet Shepherd’s Pie
- Cheesy Gnocchi Florentine
- Homemade Chicken Noodle Soup
- Cheese Enchiladas with Red Sauce
Equipment
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
Directions
- Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Saute until the mushrooms release their liquid and the liquid 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 coat 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 simmer, 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
- I like Delallo Gluten Free Gnocchi.
- 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
In S Fla apparently you cannot get poultry seasoning outside of Thanksgiving! I used stock instead of broth, cut out most of the garlic, another food casualty. Amazing! It reminded me of Campbell’s cream of chicken soup.
Thank you
Oh, darn it, haha!! I’m so glad you enjoyed it regardless! Here is a good recipe for homemade poultry seasoning if you feel like giving it a whirl! :) https://www.spendwithpennies.com/homemade-poultry-seasoning/#wprm-recipe-container-121643
First feast of fall! A keeper!
Fantastic!! I’m so happy you love it, Pam! Thank you so much for your feedback and recipe rating!
This was delicious!! I love finding GF recipes that are easy to follow! I found a GF gnocchi on Amazon that is surprisingly 16 oz. (Gia Russa brand). It was very good and not gluey or mushy for anyone searching for GF gnocchi. Will definitely be making this dish again. Thank you so much!
I really like that brand too when I can find it. I’m SO glad you loved the dish, Kathy!
How much more broth/milk should be added for a 16oz box of gnocchi? Also, should I increase the amount of flour? Making it tonight, can’t wait!
Yay!! I’d start with a slightly heaping 3 Tablespoons flour, and 2-1/2 cups broth, then add more broth if needed. I hope you love it!
Can you freeze the leftovers?
Awesome dish!
That should be fine! I’m so glad you enjoyed it!!
came out delicious! Can I freeze the leftovers?
That should be fine, Randy!
Forgot to leave a rating on my review. Definitely a five star recipe!
Thank you so very much, Holly!
I made this gnocchi chicken pot pie for a dinner for company. It was delicious but even better warmed up the next day!
I’m thrilled to hear this, Holly, and totally agree – leftovers are amazing!!
This was sooo good and made some of the best leftovers! I will definitely be making this again and may even swap the chicken for steak I think it would be amazing twist.
Ooo, yes, love that idea, Terrie! I’m so so glad you loved it – thank you for your feedback and recipe rating!
Came out yummy! A simple chicken pot meal, that seemed complicated until you do it. Both my husband and I liked it.
SO glad you found this to be easy and delicious, Virginia! It looks and tastes impressive but as you said, isn’t complicated!
I made this last night for my family and followed the recipe exactly. My husband and 13 year old who are picky eaters LOVED it! I served this with some French bread and it was deliciously amazing and we’ll have it again. Thank you for sharing!
This sounds so cozy and delicious, Jennifer! I’m thrilled it was a hit with the whole family!!
This is absolutely amazing! I am in heaven. I left out the mushrooms and used tri color carrots. I used cappello’s almond flour gnocchi as well. This will definitely be a favorite in my book!
That sounds incredible, Lori!! I’m so glad this recipe was a hit!
Great dish, I made exact except used canned mushrooms as that was what I had and I wanted to make it. Very good the second day and will definitely will make again. Served it with cole slaw and whole cranberry sauce.
Sounds very holiday-esque – YUM! I’m so glad you were able to make it work using what you had on hand, Linda!
How many will this serve? Thank you!
4!