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.
Love this recipe! But just fyi, the advertisements make it unbelievably impossible to read through the instructions. They interrupt my process and the page won’t still still long enough for me to ready through properly. I had to go as far as screenshot everything so that I could follow the instructions. Great recipe ❤️ just maybe ease off a little on the advertisements.
This was the perfect soup for a fall winter day! So delicious. Thank you for the recipe!
I’m so glad you loved it! Thank you so much for your feedback and recipe rating!
I’m crying reading this recipe! I just recently found out I have to be gluten and dairy free and pot pies are my favorite! I can’t wait to make this! Ordered the gnocchi and the flour from your links! Thank you for those!
Oh I’m so glad you found your way to this recipe then, Audrey!! I truly hope it hits the spot!!
Made this soup yesterday. My only problem with this recipe is it only makes a small amount. ????. Making a double batch this morning, it’s the best soup I’ve made so far and I make a lot of soup. Absolutely love this soup!! ????????????????????????????????????????????????????????????????????????????????????
I’m so glad you love this recipe, Sharon!! Thank you so much for your feedback and recipe rating!
Is this recipe heart healthy. I’m on a low cholesterol diet. But this looks so good
Hi Barbara! Unfortunately I can’t say for sure if this recipe is appropriate for a low cholesterol diet. I might recommend using MyFitnessPal.com to calculate nutritional information if you need it!
Love everything about this recipe. Made it 2 weeks ago and I doubled the recipe tonight because everyone wants left overs. I did not change anything in the recipe. It’s amazing as is!!!
Ahh, I’m so thrilled to hear that, Karina!! Thank you so much for your feedback and recipe rating!
Delicious! Made in instantpot instead and turned out amazing
I’m so thrilled to hear it, Lauren! Thank you so much for your feedback and recipe rating!
This was so tasty. We used more vegetable broth so it was more of a soup or chicken and dumplings then gravy. Also substitute some green beans that needed eating instead of the peas. I couldn’t find peas or peas and carrots anywhere! Not even in cans! Weird.
I am still seeing really strange supply chain / product availability issues too, but I’m so glad you were able to make this work with what you had on hand. Love the idea of turning it into more of a soup!
Made this tonight and it was so good. Warm and cozy! I used a 17oz package of gnocchi, so I increased the broth to 2.75 cups and milk to 1.5 cups, and added 4 tbsp of flour and increased each of the veggies. I also thickened at the end with a little corn starch. I’ll definitely make again. It’s not hard to make, but it does require “attentive kitchen time” throughout the cooking, so may not be an “any weekday” dinner.
I’m so glad this was a hit, Andrea, and that you used your intuition to account for the extra gnocchi – I truly love to hear it!!
How much seasoned salt – 1 tbs or tsp or pinch? Recipe just says 1. Thanks!
Hey Adam! Can you tell me where in the recipe it just says “1” so I can fix it? Thanks!!
Yummy
I got half way through the recipe before realizing my chicken stock was expired. I subbed it with cream of chicken soup and a cup of water, it came out great still!!
Ahh, love the hack – so glad to hear you still got to enjoy this dish, Ally!
Can you use heavy cream?
Absolutely! We have before – I’ve even used plant based “heavy cream” since my daughter has dairy allergies, and that’s terrific too.