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.
So good! Definitely a keeper recipe!
I’m thrilled to hear that, Abbie!
An instant hit with the hubby. Thank you for shating
Wohoo!! So happy to hear that, Wendy!
Loved this dish. Actually didn’t expect it to be this good.
My GF grandchild will love this, as always testing recipes for her. But we may make this together next time.
I’d like to know if this freezes well?
Hi Ellen! I’m so glad the dish was a hit. :) I don’t recommend freezing pre-cooked gnocchi, as it can become mushy when reheating.
Can this be frozen after its cooked?
Hi Lindsey! It can, though I worry the gnocchi will become overcooked and gummy once thawed and reheated. Let us know if you give it a try though!
This was SO GOOD. I meal prep over the weekend for all my weekday lunches, and I really looked forward to eating this every day! Could I use olive oil instead of butter to make this a bit healthier?
I’m so glad you loved this recipe, Melanie!! You can use extra virgin olive oil in place of butter – I’d start with 2 Tablespoons then add more if needed. :)
Everyone in my family loved it and asked to put it in the rotation ???????? love that it’s easy to adjust to taste/use what’s on hand. This allowed me to avoid another trip to the store. Thanks for an easy and delicious meal!
LOVE to hear this, Lauren!! So glad this turned out to be a fridge and pantry-staple supper for you!
Easy, tasty recipe. I added a chopped leek and used less celery. I also added fresh thyme when cooking the veggies (then removed it later) because I had it on hand. I always appreciate one-pot meals. Thank you!
Sounds fantastic, Wims – I’m so glad you were able to make this recipe your own! Thank you so much for your feedback and recipe rating!
Made this tonight for supper. I had a bag of fresh spinach that needed using so I chopped it up and added it last minute instead of the peas. It was just like having thick chicken gnocchi soup from Olive Garden, only better! I’ll do peas next time, I just needed to use up the spinach. Excellent recipe, thank you!
Oh I love the addition of spinach here, Debi! Thank you so much for your feedback and recipe rating!
soooo so good!! made it gf/df and was so pleasantly surprised. followed the recipe exactly!
Excellent and easy for a cool evening meal!
Super easy, super good! I added some dry sherry along with the broth. Great warming, healthy dish!
Love that addition, Patricia! So glad this dish was a hit for you. :) Thank you so much for your feedback and recipe rating!
Really tasty recipe and quick to make, it has quickly become a firm family favourite. I don’t add the celery as the rest of the family don’t like it but use more of the other veggies instead and it works just as well.
I’m so glad your family loves this dish, Deb!! Thank you so much for your feedback and recipe rating!
I absolutely love this One Pot Gnocchi Chicken Pot Pie Recipe, it’s so delicious and makes me happy.
I made this and my family loved it! I made the chicken in my crockpot ahead of time and that made it super easy. Great way to eat gnocchi!