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.
Can you reheat this recipe?
You bet! You can microwave leftovers or reheat in a saucepan with a splash of milk or water. Just make sure to reheat the gnocchi fully otherwise they can be chalky if cold in the center.
I have made this a few times now and it is one of my family’s favorites. I don’t like pie crust so this gives me the love of pot pie without the crust. I also don’t love peas so I switch out corn for peas. Thank you so much for this recipe.
I’m so glad this is a family fave, Amy, and you’ve found ways to make it really work for your crew!
I made this tonight and my hubby, who doesn’t like chicken pot pie, said he really liked it! That’s a major compliment! I loved it! I had a 16-Oz package of gnocchi so added 1 cup more of chicken broth, a little more chicken, and an extra tablespoon of flour. It came out wonderfully. I wish I could add a picture. Thank you for your delicious recipe.
I’m so, so glad this recipe was a hit, Sue!! And glad you were able to make it work with a larger package of gnocchi. Thank you so much for the feedback!
I love this recipe. Any tips for reheating from overnight in the refrigerator? Want to make a batch for a friend recovering from surgery and I’m sure she won’t eat it right away. Thank you.
She can scoop into a bowl, cover with a paper towel, then microwave until hot. It’s important that the gnocchi are reheated all the way through, otherwise the cold centers can be chalky in texture.
Made this last night and it was delicious! I added a little frozen corn because I love corn! Will definitely make it again!
Ooo, love that addition, Cindy! So glad you loved the recipe!
My family loves this. We’ve made it with leftover turkey and that was great too! We left the mushrooms out due to an allergy and it was still so good.
Perfect use for leftover turkey! Thank you so much for your feedback and recipe rating, Helena!
I have a 16oz package of gnocchi, how much should I increase the broth or milk to?
I will make this again. My family loved it.
I’m thrilled to hear that, Julie! Thank you so much for your feedback and recipe rating!
Simply outstanding
I’m thrilled you loved it, David! :)
This was just ABSOLUTELY stunning! I did tweak it and used a teaspoon of truffle Dijon and oddly enough I only had beef stock on hand and it gave the soup/pot pie so much depth! Thank you so much for this recipe, I’ll be making it for years to come! Happy Holidays to you!
Ooo that truffle dijon sounds *delightful*! I am a sucker for truffle anything!
So delicious! Thos Lolli is making this RIGHT NOW for the grandsons. I can’t wait to hear all the “mmmmms and aaahhhhhs” when they dig in!
Fantastic!! I hope it’s a hit, Ellen!
I’ve made this a few times and the family always loves it! This time I used truffle butter instead of regular butter. It was such a nice addition!
Oh that sounds fantastic! I am sucker for anything truffle-flavored.
Can this recipe be done in a crockpot/slow cooker? If so, how would you recommend doing it? Thank you.
Hi Whitney! I haven’t tried cooking this recipe in a crock pot so I can’t say for sure.
This was delicious, but I also had a terrible time reading it because of all the adds and I was unable to print it.
I also meant to say the “Jump to Recipe “ button doesn’t work. I had the same problem trying to use another one of your recipes and just had to give up in frustration. I think your website probably needs a little tweaking, so we can get to your excellent recipes.
Thank you so much for your feedback, Shannon! We are indeed working on a back end relaunch in 2024 to hopefully take care of these issues – thank you SO much for your patience! In regards to the ads, are you viewing the website on a mobile device, or a desktop?
For those that we’re having a hard time with the recipe because of the ads I just screenshot it all and then read it in my photos