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.
I wish you had a photo attached to the recipe. It always helps me when I can see the pic. It looks delish.
Hi Bobi! There should be one there. I just made a slight adjustment – let me know if you see it on your print out now. Thanks!!
If I put this in the crockpot, will it come out the same?
Hi Casey! I haven’t tested this recipe in the crock pot so I can’t say for sure how it would turn out!
Made this and it turned out amazing. I followed the recipe very closely. My package was 16 Oz so I did add more chicken stock and milk (I used half and half for richness) and regular flour. I also threw in a bay leaf while it cooked. Overall great recipe.
SO glad you loved it and were able to make it work with a larger pack of gnocchi! Thank you so much for your feedback and recipe rating!
When making your homemade season salt, what type of salt? Kosher, table etc?
Hi Amy! I use regular table salt!
This is my new favorite pot pie recipe! I’ve made it twice now and am replacing my old standby with this. The first time I made it with gnocchi, the second time with potatoes and corn instead. I do feel like texturally it needs a crust or some other crispy element, otherwise it really does just feel like you’re eating a bowl of pot pie filling, which was a little weird to me. I ended up making a pack of crescent rolls I had in the fridge to accompany it. But that aside, this recipe is absolutely delicious – amazing rich flavor! (I should also note I used chicken stock and 2% milk in mine)
I’m so so glad you enjoyed this dish, Lacey! Thank you so much for your feedback and recipe rating!
What a perfect recipe for fall!
It is perfect cozy comfort food!
Made this for my family on Monday and they devoured it. My husband and my oldest son did not know it was gluten-free. I will be definitely be making this again.
Oh that’s awesome!! So glad it was a hit with the family. :) Thank you so much for your feedback and recipe rating!
Do you have nutritional information for your recipes like this dish ( One Pot Gnocci Chicken Pot Pie)? I love reading your recipes and wondered if there was any nutritional information rather than me trying to figure it out. Thanks!
Hi Brenda! I’m so glad the recipes look appealing!! I don’t currently use a recipe nutrition calculator plugin on my site because I can’t verify them to be 100% accurate and would hate to steer someone wrong who is eating with a restricted diet or medical issue in mind (diabetes, for example). I have seen results vary widely depending on which nutritional calculator is use.
I’m sorry I can’t be of more help in this area, again, just coming from a place of not wanting to provide inaccurate information to my readers.
Hello I’m making this tonight could it be made in the slow cooker? How would I do it?
Hi Meghan! I haven’t tested this recipe using a crock pot so unfortunately I can’t say for sure.
This was so delicious, easy, and extremely comforting on a cool, rainy day! My spouse and I are vegetarians/not gluten free so I made my own “chicken” stock with Better Than Bouillon no chicken base, subbed out the chicken for a can of chickpeas, and used regular flour/gnocchi. I doubled the recipe and am very happy about it! Thanks for a great recipe. This will become a staple for us in the fall/winter.
I’m so glad to hear you were able to make this recipe fit your needs, Sadie! Thank you so much for your feedback and recipe rating!
Love this recipe! It would even be great without the chicken for my veg-only days. I added a big splash of Marsala (or dry Sherry would work) at the end and oh-la-la! Definitely a keeper. Thank you for yet another yummy recipe!
Oh for sure!! You could even add a bit more gnocchi to pump it up, or more vegetables. So glad you loved it!!
Delicious!! Followed the recipe except didn’t have GF gnocchi or flour so used regular on both. My husband loved it so much he’s asking it to be in the rotation at least every other week. Thank you for a great recipe!
Thrilled to hear that, Lara!! Thank you so much for your feedback and recipe rating!
This was my first time making Gnocchi and my family loved it. My daughter is allergic to
Dairy so I used creamy oat milk. I will definitely make this again.
So glad you enjoyed, Esther!! We make this with almond milk too and it comes out nice and creamy as well!