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.
Made tonight for dinner and added sweetcorn and extra fresh herbs and heavy whipping cream. Perfecto ! Thankyou
That sounds so delicious, Tanya! Thank you so much for your feedback and recipe rating!
I love this recipe. I make it vegetarian by using vegetable broth and a can of cannellini beans. To save time on prep, I buy the frozen bag of onions, carrots, and celery. I also use half the amount better.
Love these smart swaps, Megan! Thank you so much for your feedback and recipe rating!
I’ve made this many times…love it. I was thinking of putting it in individual bowls and covering with a layer of puff pastry and then bake off. Has anyone tried this?? I want it to work!! looking for ideas and suggestions.
Amazing recipe but for a gal who tracks macros, what is the serving size for the macros listed?
Great recipe! I cooked chicken thighs in my instant pot first with broth and seasonings. I didn’t add mushrooms (personal preference) or peas (didn’t have them), but it was still delicious! The whole family like it.
I’m so glad you were able to modify this recipe to fit your family’s tastes, Christa! Thank you so much for your feedback and recipe rating!
Made this for my family and we generally loved it and definitely want to make it again. The only thing we didn’t really like was the nutmeg in the poultry seasoning. Is there a good poultry seasoning substitute?
Hey JLT! What brand of poultry seasoning did you use? I use Tones and can’t say I’ve ever picked up on a nutmeg flavor. That said, you can always make your own — here’s a blend to try: 4 teaspoons ground sage, 3 teaspoons ground thyme, 2 teaspoons ground rosemary, 1 teaspoon ground marjoram, 1 teaspoon white pepper from https://spendwithpennies.com
Excellent recipe! I had to substitute cream with lactose free half and half but that worked out well too
So happy to hear that, Judy! Thank you so much for your feedback and recipe rating!
DeeeeeLish!
I cooked my chicken while sauteing the veggies. had cheese Gnocchi, added some additional seasonings, used half and half instead of milk. sometimes you got to use what you have on hand. in any case it was delish. can’t wait to make it again
Oh yeah — so glad you were able to make this work with what you had on hand, Angie!
2 cups of broth only? very confused. that makes basically one serving of soup
Bobbie, this is not a soup recipe. 2 cups of broth is correct and will produce the results shown in the video and photos here.
Is this something that works as a make ahead? Is it good the next day?
Hi Jen! This dish reheats very well — just make sure the gluten free gnocchi are fully reheated before heating, as the centers can be hard and dry if they’re still cold.
This was delicious. I air fried chicken thighs instead of the shredded chicken breast, but recipe is great. Thank you! I will definitely be adding this to the rotation.
I’m so very glad you enjoyed it, Susan! Thank you so much for your feedback and recipe rating!
Soooo delicious! We will definitely be having this again.
I’mm so happy to hear that, Saqa! Thank you so much for your feedback and recipe rating!
My family loves this!!
I’m thrilled to hear that, Christa!! Thank you so much for your feedback and recipe rating!
The whole family loved it!
Awesome!! Thrilled to hear that, Gina! Thank you so much for your feedback and recipe rating!