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.
So good. Everyone loved it!
This was absolutely delicious! I made it as written and for the chicken, I gently boiled a large breast before shredding which made it tender. This was seasoned perfectly and you really don’t miss the crust of a traditional pot pie with the gnocchi. An added plus is it’s one pot. I reviewed this on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews. I highly recommend making this, you won’t be disappointed!
Oh I’m SO glad you loved it, Daryl, and thank you so much for featuring it on your YT channel — I appreciate it so much!
Thank you for sharing this! It is absolutely delicious! Do you think leftovers could be frozen?
I’m so glad you loved it, Christina! I do think leftovers could be frozen — just be sure to reheat thoroughly before eating as shelf-stable gnocchi can be chalky and hard in the centers if not reheated completely all the way through.
I shredded a rotisserie chicken, then made a stock from the bones and used that for the broth. I used a bag of frozen mixed veggies, which is what I had on hand, and it turned out great. Absolute loved this.
Oh that sounds *delightful*, Jenn! Thank you so much for your feedback and recipe rating!
OH MY GOSH! This is beyond delicious! We absolutely loved it. Thank you for sharing with us!
I’m thrilled it was a hit, Mary!! Thank you so much for your feedback and recipe rating!
This is absolutely delicious!!! We all loved it! I wanted to keep going back for more. Thanks so much for the recipe. It’s a keeper.
I’m so glad to hear that, Marcia! Thank you so much for your feedback and recipe rating!
I had made this a couple years ago for myself and I really enjoyed it, made it again tonight for my partner and I and it was just as fabulous as it was the previous time! I need to make it more often haha.
Fantastic!! This one always hits the spot – thank you so much for your feedback and recipe rating, Hannah!
Do you have a printable version? When I click print it wants to print the whole webpage!
Hi Jess! Are you clicking on the “print” button or link within the post, or using your browser’s print option? Also are you using a table, by chance?
Oh my gosh this was spectacular! I had to share it on Reddits gluten-free sub! Beyond tasty and very easy to make!! This will definitely stay in our rotation. 🌻
Ooo, fantastic!! Thank you so very much for sharing, Yasmin, I really appreciate that!
Delicious! Thanks for making tonight’s dinner easy and yum.
Oh I’m so glad to hear it, Amy! Thank you so much for your feedback and recipe rating!
This is so good!! Thanks for sharing
I’m thrilled to hear that, Debbie!
Loved this! Made it on a dreary Sunday and it was the perfect comfort food for Spring, Not too heavy! I used cauliflower gnocchi, unsalted butter and added a few other spices that I like. Thanks for the recipe, it’s keeper!
Perfecto, Mo! So glad it hit the spot — thank you so much for your feedback and recipe rating!
This was so easy and delicious! I’ll definitely be making this again!
I’m thrilled to hear that, Tina! Thank you so much for your feedback and recipe rating!