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.
My two GF teenagers loved this so much they ate the entire recipe in one sitting. I will have to double next time. Thanks for the great recipe!
Loved the chicken pot pie with gnocchi recipe. It was easy to put together after work. I used frozen cauliflower gnocchi and it worked great. We sometimes do Whole 30 and this recipe would easily convert for that. Thanks!!
Sounds delicious, Betty! So glad this dish can work for you in a variety of ways!
Made this last night! I used extra chicken stock and corn as I have pea haters in the house! Major hit! Going to bring some to my best friend as she is sick! Perfect comfort food for the cold
SO glad it was a hit, Ashley!! (I have a pea hater in my house too. ;) ) Thank you so much for your feedback and recipe rating!
So good my hubby suggested we make this for a group of 8, all of whom are gluten eaters. They won’t be disappointed. I really appreciate your recipes. Although I cannot make all of them due to dietary restrictions, I have found so many that we love and make over and over.
I’m so happy to hear this was good enough to serve for company! I hope it’s a hit with everyone!!
This recipe was easy and amazingly delicious. It gets even better as leftovers. I will definitely be making this again soon. I am always so impressed with the recipes from Iowa Girl Eats! Thank you!
Thank you so much, Christa! I so appreciate it!
I just made this for dinner and it is AMAZING. I doubled the mushrooms and chicken just because I wanted to use all that I had. I also used slightly less chicken stock because I didn’t want to open 2 cans. Other than that – followed the recipe. It was easy, fast and exactly what I wanted it to be. Love it and I will make this again many times. THANKS
Fabulous!! So glad you were able to make it work with what you had on hand! Thank you so much for your feedback and recipe rating, Vicki!
Hubby and I are both feeling under the weather today and this was the perfect comfort meal! Like a huge hug in a bowl ???? Thanks for a delicious hit!!
I hope you both are feeling better! So glad you were able to make and enjoy this recipe!
Delicious!!!! We will definitely make this again. For our family we added extra carrots in lieu of mushrooms and used Ripple milk and cauliflower gnocchi and it was delicious and easy!
Love it, Lauren!! I need to try this with cauli gnocchi – it sounds so, so good. Thank you so much for your feedback and recipe rating!
Followed recipe precisely and it turned out delicious. My only complaint was my chicken was a little rubbery, but that was my fault. Next time, I think I’ll try to adapt the recipe to a slow cooker so I can slow cook the chicken.
This looks fantastic. I’m gonna try but I only have pasta on hand. I’m wondering if I should reduce the liquid because gnocchi probably soaks up more than pasta?
Hi Kelly! I would probably do the same!
We made this tonight exactly as written. We both loved it! No leftovers and boyfriend said it was a winner! Delicious, and perfect for a cool night.
So glad you loved it, Kristal! Thank you so much for your feedback and recipe rating!
Out fo curiosity… what what the calories be per serving?
My husband LOVED this, and I did, too. It was easy and not a lot of mess. He even had a guy at work try to trade him for a burger and fries from the local diner
Oh my gosh, I LOVE that!! Thanks so much for the great feedback, Ann – I’m so glad this dish was a hit!