Although we’ve got a few weeks of sweet summer left, the chaos of the school year has descended upon us. My calendar is full of appointments and orientations, and I know things won’t be slowing down anytime soon. Gwen will be starting dance in a few weeks (her little ballet shoes? I literally cannot!) Cam will be trying his hand, or rather foot, at soccer this fall, and I’m on the hunt for an archery class for Mr Lincoln.
May the odds be ever in our favor!
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 + 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!
Couple of Recipe Notes
- Prep ahead: This recipe can be prepped ahead of time then cooked in under 30 minutes. Take 20 minutes on Sunday to chop the vegetables, cook/shred the chicken, and 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
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.
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.
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!
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.
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
- Skillet Shepherd’s Pie
- One Pot Chicken and Rice
- Cheesy Gnocchi Florentine
- Stove Top Beef Stew
- Homemade Chicken Noodle Soup
- Cheese Enchiladas with Red Sauce
- Baked Chicken Thighs
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One Pot Gnocchi Chicken Pot Pie
Description
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.
Ingredients
- 4 Tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4oz mushrooms, sliced
- 1 large or 2 small stalks 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 (I use Bob's Red Mill 1-to-1 Baking Flour)
- 2 cups chicken stock or broth
- 1 cup milk (any kind, I use unsweetened almond milk)
- 12oz 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 over medium-high heat. Once hot, melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Stir to coat the vegetables in butter then saute until the mushrooms release their liquid and it 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 combine 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 bubble, 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.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
Notes
- Click here for my Homemade Seasoned Salt recipe >
- I like Delallo Gluten Free Gnocchi >
- NOTE: 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Sharon 10.28.2023
Made this soup yesterday. My only problem with this recipe is it only makes a small amount. ????. Making a double batch this morning, it’s the best soup I’ve made so far and I make a lot of soup. Absolutely love this soup!! ????????????????????????????????????????????????????????????????????????????????????
Kristin 10.31.2023
I’m so glad you love this recipe, Sharon!! Thank you so much for your feedback and recipe rating!
Barbara 10.26.2023
Is this recipe heart healthy. I’m on a low cholesterol diet. But this looks so good
Kristin 10.31.2023
Hi Barbara! Unfortunately I can’t say for sure if this recipe is appropriate for a low cholesterol diet. I might recommend using MyFitnessPal.com to calculate nutritional information if you need it!
Karina 10.24.2023
Love everything about this recipe. Made it 2 weeks ago and I doubled the recipe tonight because everyone wants left overs. I did not change anything in the recipe. It’s amazing as is!!!
Kristin 10.26.2023
Ahh, I’m so thrilled to hear that, Karina!! Thank you so much for your feedback and recipe rating!
Lauren 10.23.2023
Delicious! Made in instantpot instead and turned out amazing
Kristin 10.26.2023
I’m so thrilled to hear it, Lauren! Thank you so much for your feedback and recipe rating!
Jean M 10.23.2023
This was so tasty. We used more vegetable broth so it was more of a soup or chicken and dumplings then gravy. Also substitute some green beans that needed eating instead of the peas. I couldn’t find peas or peas and carrots anywhere! Not even in cans! Weird.
Kristin 10.26.2023
I am still seeing really strange supply chain / product availability issues too, but I’m so glad you were able to make this work with what you had on hand. Love the idea of turning it into more of a soup!
Andrea 10.21.2023
Made this tonight and it was so good. Warm and cozy! I used a 17oz package of gnocchi, so I increased the broth to 2.75 cups and milk to 1.5 cups, and added 4 tbsp of flour and increased each of the veggies. I also thickened at the end with a little corn starch. I’ll definitely make again. It’s not hard to make, but it does require “attentive kitchen time” throughout the cooking, so may not be an “any weekday” dinner.
Kristin 10.23.2023
I’m so glad this was a hit, Andrea, and that you used your intuition to account for the extra gnocchi – I truly love to hear it!!
Adam 10.21.2023
How much seasoned salt – 1 tbs or tsp or pinch? Recipe just says 1. Thanks!
Kristin 10.23.2023
Hey Adam! Can you tell me where in the recipe it just says “1” so I can fix it? Thanks!!
Diana 10.15.2023
Yummy
Ally 10.12.2023
I got half way through the recipe before realizing my chicken stock was expired. I subbed it with cream of chicken soup and a cup of water, it came out great still!!
Kristin 10.13.2023
Ahh, love the hack – so glad to hear you still got to enjoy this dish, Ally!
Sherry 10.08.2023
Can you use heavy cream?
Kristin 10.09.2023
Absolutely! We have before – I’ve even used plant based “heavy cream” since my daughter has dairy allergies, and that’s terrific too.
Barbara Gould 10.07.2023
In S Fla apparently you cannot get poultry seasoning outside of Thanksgiving! I used stock instead of broth, cut out most of the garlic, another food casualty. Amazing! It reminded me of Campbell’s cream of chicken soup.
Thank you
Kristin 10.09.2023
Oh, darn it, haha!! I’m so glad you enjoyed it regardless! Here is a good recipe for homemade poultry seasoning if you feel like giving it a whirl! :) https://www.spendwithpennies.com/homemade-poultry-seasoning/#wprm-recipe-container-121643
Pam 10.06.2023
First feast of fall! A keeper!
Kristin 10.09.2023
Fantastic!! I’m so happy you love it, Pam! Thank you so much for your feedback and recipe rating!
Kathy 09.29.2023
This was delicious!! I love finding GF recipes that are easy to follow! I found a GF gnocchi on Amazon that is surprisingly 16 oz. (Gia Russa brand). It was very good and not gluey or mushy for anyone searching for GF gnocchi. Will definitely be making this dish again. Thank you so much!
Kristin 10.01.2023
I really like that brand too when I can find it. I’m SO glad you loved the dish, Kathy!
DeAnna 09.27.2023
How much more broth/milk should be added for a 16oz box of gnocchi? Also, should I increase the amount of flour? Making it tonight, can’t wait!
Kristin 09.27.2023
Yay!! I’d start with a slightly heaping 3 Tablespoons flour, and 2-1/2 cups broth, then add more broth if needed. I hope you love it!
Mdillen 09.24.2023
Can you freeze the leftovers?
Awesome dish!
Kristin 09.25.2023
That should be fine! I’m so glad you enjoyed it!!
Randy Levy 09.23.2023
came out delicious! Can I freeze the leftovers?
Kristin 09.25.2023
That should be fine, Randy!
Holly K 09.21.2023
Forgot to leave a rating on my review. Definitely a five star recipe!
Kristin 09.21.2023
Thank you so very much, Holly!
Holly K 09.21.2023
I made this gnocchi chicken pot pie for a dinner for company. It was delicious but even better warmed up the next day!
Kristin 09.21.2023
I’m thrilled to hear this, Holly, and totally agree – leftovers are amazing!!
Terrie 09.15.2023
This was sooo good and made some of the best leftovers! I will definitely be making this again and may even swap the chicken for steak I think it would be amazing twist.
Kristin 09.15.2023
Ooo, yes, love that idea, Terrie! I’m so so glad you loved it – thank you for your feedback and recipe rating!
Virginia 09.14.2023
Came out yummy! A simple chicken pot meal, that seemed complicated until you do it. Both my husband and I liked it.
Kristin 09.15.2023
SO glad you found this to be easy and delicious, Virginia! It looks and tastes impressive but as you said, isn’t complicated!