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 this recipe be frozen
Hi Sommer! I worry about the gluten free gnocchi getting gummy once thawed and reheated.
Made this tonight and it turned out great! I had a hard time seeing and following the recipe while cooking because of the crazy amount of ads though! I’ll be sure to print it for next time :)
I’m sorry to hear that, Emily! Can you tell me what device you were using to cook from (iPad, laptop, iPhone, etc)?
Made this tonight- awesome. I used canned chicken and twice as much poultry seasoning and thyme- very good
I’m so glad you loved it, Le Ann! Thank you so much for your feedback and recipe rating!
This recipe is delicious! Tastes like a chicken pot pie in a bowl. I made this with my Instant Pot in Sauté mode, came out fantastic! I was worried it would be thin since the recipe calls for flour and not corn starch, but it was nice and thick like a stew. Would make again!
So glad you enjoyed it, Anne! Thank you so much for your feedback and recipe rating!
So good, thanks for the wonderful recipe that combines 2 of my favorite foods! I used a 16 oz. pkg of regular gnocchi and increased the chicken broth to 2 1/2 cups and the milk to 1 1/4 cups. Perfect!
Fabulous!! So glad you were able to make it work for you – sounds delicious!!
Divided the ingredients by 4 and made a delicious meal for 1. Needed a little extra stock
Perfect!! I’m glad you were able to make it work for you, Vereker!
The recipe sounds easy and delicious. I like it and am looking forward to cook it. But are you sure that this all will serve 4?
From my experience you need at least 18 oz Gnocchi to feed two adults, even with all the meat and vegetables it seems to me to be a bit skimpy to feed four adult persons. ;) I just want to be sure and ensure be cooking to less from your delicous recipe.
I meant of course: “… NOT be cooking to less…” ????
Hi JaBB! You can definitely double it if you’ve got big appetites! :)
This was a very versatile recipe and super yummy! I was worried that using normal 2% milk wouldn’t thicken so I added a splash of half and half and it thickened wonderfully. We used 3 chicken breast and chopped them instead of shredding. I think I would have preferred shredding but my family requested otherwise. After adding the chicken and peas I tasted it and added a teaspoon of loose chicken bouillon (not cubed). It was super tasty and my husband went back for seconds and he has enough left over for lunch tomorrow. Thank you for sharing!
YUM, Michelle!! So glad you enjoyed it – thank you so much for your feedback and recipe rating!
This recipe gives huge comfort food flavor payoff without extensive kitchen prep! Because I used Delallo’s 16oz package, I added an extra 4oz of chicken broth and it still thickened up nicely with my oat milk. My favorite part of this recipe is how easy it is to double some of the ingredients, like the shredded chicken, mushrooms, and peas, and still have incredible results.
SO glad you loved it Rebecca, and you’re right – it’s super flexible. So glad you enjoyed!!
Oh my goodness, this is so delicious! Only changes I made, I cooked my chicken in the pot first, then pulled out and started the veggies, and I also doubled the mushrooms bc I love them! Thank you for sharing!
Fabulous – so glad you were able to give this dish your own spin, Katie! Thank you so much for your feedback and recipe rating!
So excited to make this, can I use Potato Starch to thicken and Trader Joe’s Frozen Gnocchi in this recipe?
Definitely yes to the cauliflower gnocchi! I’d start with just a little of the potato starch since it can turn gummy (in my experience!)
If I don’t have a dutch oven can I use something else?
You can use a soup pot instead. :)
Can this be frozen??