One Pot Gnocchi Chicken Pot Pie combines everything comforting about traditional chicken pot pie with soft, pillowy gnocchi instead of a pastry crust. Tender chicken, carrots, mushrooms, celery, and peas simmer in a creamy, herb-seasoned sauce for a cozy meal that comes together in one pot.
This easy gnocchi chicken dinner is especially convenient when you have leftover cooked chicken and want a hearty family meal without making pie dough or turning on the oven.
Why You’ll Love This Recipe
This recipe has the creamy, savory flavors of chicken pot pie but requires far less preparation. Gnocchi cook directly in the sauce, absorbing the flavors of chicken broth, garlic, thyme, and poultry seasoning while naturally helping the sauce become rich and satisfying.
It’s also wonderfully flexible. Use leftover chicken or rotisserie-style halal chicken, choose regular or gluten-free gnocchi, and adjust the vegetables based on what you have available. Best of all, the entire creamy chicken and gnocchi dinner is prepared in one pot, which means less cleanup afterward.
Ingredients
- 4 tablespoons butter
- 1 cup sliced carrots
- 4 ounces mushrooms, sliced
- 1 large or 2 small celery ribs, thinly sliced
- 1 large shallot or 1 small onion, chopped
- Seasoned salt, to taste
- Freshly ground black pepper, to taste
- 2 garlic cloves, minced
- 1 teaspoon poultry seasoning
- Pinch of dried thyme
- 3 tablespoons gluten-free all-purpose flour or regular all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 12 ounces potato gnocchi, gluten-free if needed
- 1 1/2 cups cooked shredded chicken breast
- 1/2 cup frozen peas
Instructions
- Heat a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add the butter and allow it to melt.
- Add the carrots, mushrooms, celery, and shallot or onion. Sauté for 3–4 minutes, or until the mushrooms release their moisture and most of the liquid has evaporated.
- Season the vegetables with seasoned salt and black pepper. Reduce the heat slightly if necessary and continue cooking for another 6–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic, poultry seasoning, and dried thyme. Cook for 1–2 minutes, stirring frequently, until fragrant.
- Sprinkle the flour evenly over the vegetables. Stir well and cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring continuously to create a smooth sauce without flour lumps.
- Add the milk and increase the heat to medium-high. Bring the mixture to a gentle simmer, stirring occasionally.
- Add the gnocchi and stir to combine. Reduce the heat to medium and simmer for 5–6 minutes, stirring frequently, until the gnocchi are tender and the sauce has thickened.
- Stir the shredded chicken and frozen peas into the One Pot Gnocchi Chicken Pot Pie. Cook for another 2–3 minutes, or until the chicken and peas are thoroughly heated.
- Taste and adjust the seasoned salt and black pepper as needed. Ladle into bowls and serve warm.
Tips & Tricks
Stir the gnocchi frequently while they cook. The creamy sauce thickens as it simmers, so regular stirring prevents anything from sticking to the bottom of the pot.
Use cooked chicken to keep preparation quick. Leftover roasted chicken, poached chicken breast, or halal rotisserie-style chicken all work well.
If the sauce becomes too thick, add a small splash of chicken broth or milk. Remember that it will continue to thicken slightly as it cools.
For a richer chicken pot pie gnocchi, whole milk provides a particularly creamy result. Unsweetened almond milk can be used for a lighter dairy-free variation when paired with vegan butter.
Cut the vegetables into relatively small, even pieces so they’re tender by the time the gnocchi finishes cooking.
Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Dinner, Main Course
- Method: Stovetop, One Pot
- Cuisine: American-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly when made with halal chicken and broth; can be gluten-free with certified gluten-free flour and gnocchi
Notes
For additional vegetables, try adding corn, green beans, or finely chopped spinach. Frozen mixed vegetables can also replace the individual carrots and peas when you need a shortcut.
If you don’t have cooked chicken, cook chicken breasts separately and shred them before adding them to the pot.
For an extra-creamy sauce, replace a portion of the milk with heavy cream. If you’d prefer a dairy-free version, use vegan butter and an unsweetened, neutral-flavored dairy-free milk.
Serve this creamy chicken gnocchi on its own or pair it with a crisp green salad or roasted vegetables.
Nutrition
Approximate nutrition per serving, based on 6 servings:
- Calories: 390
- Protein: 21 g
- Carbohydrates: 42 g
- Fat: 16 g
Nutrition values are estimates and depend on the gnocchi, milk, chicken, and other ingredients used.
FAQ
What is One Pot Gnocchi Chicken Pot Pie?
It’s a crustless variation of chicken pot pie made with potato gnocchi. Chicken, vegetables, herbs, and gnocchi are simmered together in a creamy sauce, creating a comforting one-pot dinner.
Can I use store-bought gnocchi?
Yes. Shelf-stable, refrigerated, or suitable gluten-free potato gnocchi can work. Check the package cooking instructions because cooking times may vary slightly between varieties.
Can I use leftover chicken in chicken pot pie gnocchi?
Absolutely. This recipe is an excellent way to use leftover cooked chicken. Shred or chop the chicken and add it near the end since it only needs to be heated through.
How can I make this gnocchi chicken pot pie gluten-free?
Use certified gluten-free gnocchi and gluten-free all-purpose flour. Also check your chicken broth, poultry seasoning, and other packaged ingredients for hidden gluten.
Why is my chicken and gnocchi sauce too thick?
The flour and starch from the gnocchi naturally thicken the sauce. Add chicken broth or milk a little at a time until it reaches your preferred consistency.
Can I make this without mushrooms?
Yes. Simply omit the mushrooms or replace them with extra carrots, celery, peas, green beans, or another vegetable you enjoy.
Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3–4 days.
This dish can be frozen for up to 2 months, although the gnocchi may become softer and the creamy sauce can change texture after thawing. For the best results, enjoy it freshly prepared or refrigerated.
Reheat gently in a saucepan over medium-low heat, stirring frequently. The sauce will thicken considerably in the refrigerator, so add a splash of chicken broth or milk while reheating to restore its creamy consistency.
Similar Recipes
One Pot Gnocchi Chicken Pot Pie
Ingredients
- 4 tablespoons butter
- 1 cup sliced carrots
- 4 ounces mushrooms sliced
- 1 large or 2 small celery ribs thinly sliced
- 1 large shallot or 1 small onion chopped
- Seasoned salt to taste
- Freshly ground black pepper to taste
- 2 garlic cloves minced
- 1 teaspoon poultry seasoning
- Pinch of dried thyme
- 3 tablespoons gluten-free all-purpose flour or regular all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 12 ounces potato gnocchi gluten-free if needed
- 1 1/2 cups cooked shredded chicken breast
- 1/2 cup frozen peas
Instructions
- Heat a Dutch oven or large, heavy-bottomed pot over medium-high heat. Add the butter and allow it to melt.
- Add the carrots, mushrooms, celery, and shallot or onion. Sauté for 3–4 minutes, or until the mushrooms release their moisture and most of the liquid has evaporated.
- Season the vegetables with seasoned salt and black pepper. Reduce the heat slightly if necessary and continue cooking for another 6–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic, poultry seasoning, and dried thyme. Cook for 1–2 minutes, stirring frequently, until fragrant.
- Sprinkle the flour evenly over the vegetables. Stir well and cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring continuously to create a smooth sauce without flour lumps.
- Add the milk and increase the heat to medium-high. Bring the mixture to a gentle simmer, stirring occasionally.
- Add the gnocchi and stir to combine. Reduce the heat to medium and simmer for 5–6 minutes, stirring frequently, until the gnocchi are tender and the sauce has thickened.
- Stir the shredded chicken and frozen peas into the One Pot Gnocchi Chicken Pot Pie. Cook for another 2–3 minutes, or until the chicken and peas are thoroughly heated.
- Taste and adjust the seasoned salt and black pepper as needed. Ladle into bowls and serve warm
Notes
Conclusion
One Pot Gnocchi Chicken Pot Pie delivers the cozy flavors of classic pot pie in a simpler stovetop format. Tender gnocchi, shredded chicken, colorful vegetables, garlic, and herbs are surrounded by a creamy sauce that makes every spoonful satisfying.
With no pastry to prepare and only one pot to clean, this easy gnocchi chicken dinner is a practical option when you’re craving classic comfort food without the extra work.