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 was a hearty meal! Very flavorful, but incredibly easy to make. I had a busy week and made it even easier by using rotisserie chicken. I also had some fresh thyme, so I used it instead of dried. Definitely adding this recipe to the rotation!
Love the rotisserie chicken addition – makes it even more quick and easy! Thank you so much for your feedback and recipe rating!
This was delicious and easy! I poached chicken thighs in the soup, pulled them out when they were done and shredded them and added them back in with the gnocchi. I used a package of gnocchi from Trader Joe’s and added an extra cup of broth. The perfect fall meal!
Perfect!! So glad you loved it, Chelsea! Thank you so much for your feedback and recipe rating!
This is delicious! Made it for dinner following the directions exactly except we left out mushrooms and peas. I will definitely be making this often. So yummy!
So glad to hear it, Darlene! Thank you so much for your feedback and recipe rating!
This is seriously comfort in a bowl! My whole family loves this meal, particularly my toddler! I swap the green peas for greenbeans, as we’re not the biggest fans of peas over here, and I also add some frozen riced broccoli and cauliflower to the veggies as they’re sautéing to sneak in more veggies. And this is super delicious reheated!
Fabulous!! So glad this recipe is a hit for you all, Alison!
This was amazing! I used homemade chicken stock and no fat milk. Otherwise followed to a T. My kids said it’s one of the best meals I’ve made them lol. THANK YOU! And I always love finding ways for them to eat and enjoy veggies!
Aww, I’m so glad to hear this, Brooke!! Thank you so much for your feedback and recipe rating!
Gluten free or not this is delicious and fun to make.
Dutch oven on the stove top or in the Crock Pot it’s well
worth a try. Yummm!
So glad you enjoyed it, Robert!!
What brand of gluten free gnocchi do you use?
I like Delallo and Alessi brands best!
This recipe was great! So easy and quick to make, and was nice and hearty. I left out the mushrooms and used frozen mixed vegetables. I no longer follow a GF diet so made this using regular flour and gnocchi, but I imagine it would taste just as good if GF! Thank you for another meal to add in my rotation!
Love that you were able to make it your own, Whit! Thank you so much for your feedback and recipe rating, too!
Looks amazing! I buy a favorite frozen gnocchi. Does this change the cooking time? Should I boil them off before adding to the mixture??
You can add them in frozen! :)
Wow! Great comfort food recipe. It was perfect. My whole family loved this!
Wohoo!! So glad it was a hit, Lynn! Thank you so much for your feedback and recipe rating!
I’m so happy I came across you again and this recipe. I have not made it yet, but I have gnocchi in my fridge and I’ve never cooked with it before. I will post again once I made it. Your Chicken & Wild Rice Soup is one of my ABSOLUTELY favorite recipes to date!! Thanks!
Ahh – it was fate!! I hope it’s a hit, Michelle, and welcome back! :)
Hi!
Made this for supper tonight. It was sooooo good! I made buttermilk biscuits to go with it and I think I ate way too much. I just can’t put that spoon down sometimes. Thank you so much for all of your recipes. More of your soups are on my list!
That sounds divine, Becky!! Thank you so much for your feedback and recipe rating!
How do you prepare the chicken for this recipe?
I usually use rotisserie chicken, or poach then shred chicken breasts. I hope that helps!