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One Pot Gnocchi Chicken Pot Pie Recipe

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★★★★★

5 from 122 reviews

A comforting and hearty one-pot dish combining tender gnocchi, shredded chicken, and sautéed vegetables in a creamy, savory sauce reminiscent of classic chicken pot pie flavors. Easy to prepare using simple ingredients and cooked all in one Dutch oven, making it perfect for a satisfying weeknight meal.

Ingredients

Scale

Vegetables and Aromatics

  • 1 cup sliced carrots
  • 4 oz mushrooms, sliced
  • 1 large or 2 small ribs celery, thinly sliced
  • 1 large shallot or small onion, chopped
  • 2 cloves garlic, pressed or minced

Seasonings

  • Homemade seasoned salt and pepper, to taste
  • 1 teaspoon poultry seasoning
  • Pinch dried thyme

Dairy and Fats

  • 4 Tablespoons butter or vegan butter
  • 1 cup milk (any kind, unsweetened almond milk recommended)

Flour and Broth

  • 3 Tablespoons gluten free flour (or all-purpose flour if not gluten free)
  • 2 cups chicken stock or broth

Main Ingredients

  • 12 oz package gluten free gnocchi
  • 1 1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
  • 1/2 cup frozen peas

Instructions

  1. Saute veggies: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add the sliced carrots, mushrooms, celery, and shallot or onion. Saute until the mushrooms release their liquid and the liquid evaporates, about 3-4 minutes. Season with homemade seasoned salt and pepper, then continue to sauté, lowering the heat slightly if needed, until the vegetables are tender, about 6-7 more minutes.
  2. Saute garlic and herbs: Add the pressed or minced garlic, poultry seasoning, and dried thyme to the vegetables. Continue to sauté until the garlic is very fragrant, about 1-2 minutes, taking care not to burn the garlic.
  3. Thicken the sauce: Sprinkle the gluten free flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring to prevent lumps, then add the milk. Increase the heat to medium-high and bring the mixture to a simmer, stirring occasionally.
  4. Add gnocchi and simmer: Stir in the gluten free gnocchi, combining thoroughly. Turn the heat down to medium and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
  5. Finish and serve: Stir in the shredded chicken and frozen peas. Taste and adjust seasoning with additional seasoned salt and pepper if needed. Ladle the hot chicken pot pie gnocchi into bowls and serve immediately for a warm, comforting meal.

Notes

  • You can substitute regular all-purpose flour if not following a gluten-free diet.
  • Use any milk you prefer; unsweetened almond milk keeps the dish lighter.
  • For vegetarian version, omit chicken and use vegetable broth and add extra vegetables or plant-based protein.
  • If you don’t have homemade seasoning salt, a good quality store-bought poultry seasoning blend works well.
  • Leftovers keep well refrigerated for 2-3 days and can be reheated gently on stovetop or microwave.

Keywords: gnocchi chicken pot pie, one pot meal, gluten free chicken recipes, creamy chicken gnocchi, easy chicken dinner

Find it online: https://recipeswithmia.com/one-pot-gnocchi-chicken-pot-pie-recipe/