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.
This is truly SO YUMMY. I’ve come back to this recipe quite a few times. Pulled it up because I’m going to make it within the next couple days!! It isn’t just saved in my thousands of Pinterest pins… it’s made its way into my browser bookmarks!!
You made my day, Jasmin! SO GLAD this is a go to of yours – thank you so much for your feedback and recipe rating!
this is very good great flavor
I’m so glad to hear it, TL! Thank you so much for your feedback and recipe rating!
Hearty and delicious! Healthy comfort food everybody enjoyed.
I’m thrilled you loved this dish so much, DB! Thank you so much for your feedback and recipe rating!
Such a flavorful dish! My whole family enjoyed, especially my 21-month year old daughter. She even started saying, “gnocchi”! Definitely on my meal list. Thank you!
Oh I love that – so cute!! Thrilled you all enjoyed it, Jennifer – thank you so much for your feedback and recipe rating!
This was excellent- my only regret is I didn’t make a double batch to enjoy some leftovers.
I can relate. ;) So glad you enjoyed the dish, Maggie!
This is definitely a family favorite! Love it and my family does too.
And I’m from Jeannette, PA and I agree-Delallo’s GF pasta is truly the best!
I’m thrilled this is a family fave, Carleen! Thank you so much for your feedback and recipe rating!
I cannot say enough good things about this recipe! I doubled the recipe bc I had to use up a whole chicken. I used Italian seasoning, salt, pepper, paprika, sage, and smoked paprika for seasonings in addition to the veggies. I omitted celery and mushrooms bc I don’t like their texture when cooked, and I added corn. I used frozen peas, carrots, and corn. Fresh minced garlic. I used heavy cream instead of milk, and added 1/2x of shredded Italian blend cheese. It is DELICIOUS, and only took about 30 mins for me! Definitely a new safe food! It is extra delicious when made with fresh homemade garlic herb butter and fresh homemade chicken stock (ask me how I know!)
Oh that sounds DELICIOUS, Tana!! I’m so glad you were able to make this recipe your own – thank you so much for your feedback and recipe rating!
This recipe is amazing! pretty easy to make since you can basically prep all of the ingredients the day before. I did a trial run a few weeks ago as I’m going to make it for a bookclub dinner next week.
Fantastic! So thrilled this is a recipe you find delicious enough to share. Thanks so much for your feedback, Denise!
Hi,
This looks like an amazing recipe. Have you ever tried freezing this recipe? If so, how did it turn out?
Hi Donna! I haven’t tried freezing because I think the gnocchi would become soggy after thawing then reheating. That said, it does reheat from the refrigerator very well. Just be sure to heat really well otherwise the centers of the gnocchi can have a chalky texture if they’re still cold.
so tasty and comforting! we loved it!
i am going to make it again and was wondering — have you ever tried freezing this?
Hi Barb, I’m so glad you loved this dish!! I haven’t tried freezing because I think the gnocchi would become soggy after thawing then reheating. That said, it does reheat from the refrigerator very well. Just be sure to heat really well otherwise the centers of the gnocchi can have a chalky texture if they’re still cold.
If you have frozen gnocchi, like cauliflower gnocchi from Trader Joes, do you need to defrost them before adding them or put them in frozen? Thanks.
You can add them frozen!
Love it..
3rd time making this…and first two were awesome!
I want to make for the office and so i am doubling the serving sizes….
If i prep it in the morning and then heat later in a crockpot, will that ruin it?
If not, do you have a suggestion on how long & what temp to do in the crockpot?
JD
So glad this is a favorite of yours, John! I worry about the gnocchi becoming overcooked in the crock pot, though it could work if you reheat on low and watch it closely to ensure the gnocchi don’t become mushy.
Pure comfort in a bowl!! Mine did not come out a golden as yours… could have been the mushrooms I used. i used gourmet mushrooms. i added one tablespoon of better than chicken bouillon, and you see evaporated milk. This came out so incredibly yummy, I know I’ll be making it again and again. Thank you for such a great recipe.
I’m thrilled you loved this recipe, Shiela!! Thank you so much for your feedback and recipe rating!
how much homemade seasoned salt and pepper do you add ?
Hi Brody! “Salty” is extremely subjective so I rarely include exact measurements for salt or seasoned salt in my recipes. I’d start with 1/4 teaspoon then add more if you like!