When the school year hits full speed and your evenings feel like a whirlwind of practices, lessons, and last-minute errands, having a comforting dinner on the table in under 30 minutes feels like winning the lottery. That’s where this One Pot Gnocchi Chicken Pot Pie comes in.
This dish takes everything you love about classic Chicken Pot Pie—the creamy filling, tender chicken, and hearty vegetables—and gives it a fun twist by swapping crusts and dumplings for chewy, pillowy gnocchi. It’s rich, satisfying, and ready faster than takeout, all while using just one pot for easy cleanup.
Why You’ll Love This Recipe
- Ultra comforting – Creamy, hearty, and loaded with familiar flavors.
- Quick & easy – Dinner is ready in under 30 minutes!
- One-pot magic – Minimal cleanup for busy nights.
- Family-friendly – Even picky eaters love the gnocchi twist.
- Gluten-free & dairy-free options – Flexible for different dietary needs.
Ingredients You’ll Need
- Butter or vegan butter (4 Tbsp) – Adds richness and helps sauté the veggies.
- Carrots (1 cup, sliced) – Sweet and colorful.
- Mushrooms (4 oz, sliced) – Adds savory depth.
- Celery (1 rib, thinly sliced) – For that classic pot pie flavor.
- Shallot or small onion (1, chopped) – Aromatic base for the sauce.
- Garlic (2 cloves, minced) – Because every cozy meal needs garlic.
- Seasoned salt & black pepper – Essential for flavor.
- Poultry seasoning (1 tsp) + pinch of dried thyme – Brings that homestyle, herby aroma.
- Gluten-free flour (3 Tbsp) – Thickens the sauce; regular flour works if not GF.
- Chicken stock (2 cups) – Builds the creamy, savory sauce.
- Milk (1 cup, any kind) – For luscious creaminess; almond milk works for dairy-free.
- Gluten-free gnocchi (12 oz) – Tender, chewy, and the star of this dish.
- Cooked shredded chicken (1 ½ cups) – A great use for rotisserie or leftover chicken.
- Frozen peas (½ cup) – Classic pot pie veggies with a pop of color.
Step-by-Step Instructions
1. Sauté the Veggies
In a large Dutch oven, melt the butter over medium-high heat. Add carrots, mushrooms, celery, and onion/shallot. Season with a sprinkle of seasoned salt and black pepper. Cook for 8–10 minutes until the veggies are tender and the mushrooms have released their liquid.
2. Build the Flavor Base
Add minced garlic, poultry seasoning, and a pinch of thyme. Stir for 1–2 minutes until fragrant.
3. Make the Creamy Sauce
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Slowly pour in the chicken stock while whisking to prevent lumps. Add the milk and stir until smooth.
4. Cook the Gnocchi
Bring the mixture to a gentle simmer. Stir in the gnocchi and cook for 5–6 minutes, stirring occasionally, until the gnocchi is tender and the sauce thickens.
5. Finish with Chicken & Peas
Stir in the shredded chicken and frozen peas. Let everything heat through for 2–3 minutes. Taste and adjust with more salt and pepper if needed.
Recipe Tips & Variations
- Prep ahead: Chop the veggies and cook the chicken in advance for a 15-minute dinner.
- Dairy-free swap: Use plant-based butter and almond milk.
- Extra cheesy: Add shredded Parmesan or cheddar for an indulgent twist.
- Gnocchi sizes vary: If using a 16 oz package instead of 12 oz, add extra broth or milk to keep the sauce creamy.
Serving Ideas
Ladle this gnocchi chicken pot pie into warm bowls and top with fresh parsley or a sprinkle of cheese. Pair it with:
- Simple side salad – Adds freshness to balance the creamy dish.
- Garlic bread or biscuits – Perfect for soaking up that luscious sauce.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Reheat: Warm gently on the stovetop, adding a splash of milk or broth to loosen the sauce.
Why This Recipe is a Weeknight Hero
This One Pot Gnocchi Chicken Pot Pie is the perfect marriage of convenience and comfort. It skips the crust, skips the dumplings, but delivers all the creamy, cozy flavors you crave. Whether it’s a hectic school night or a chilly weekend evening, this bowl of comfort is ready to wrap you in a hug.