When comfort food cravings strike, this cozy one-pot meal delivers all the flavors of chicken pot pie with pillowy gnocchi instead of pastry! It’s like chicken and dumplings meets pot pie in one irresistible dish.
A WEEKNIGHT DINNER WINNER
Looking for a quick and comforting dinner that the whole family will love? This creamy, hearty dish comes together in under 30 minutes in just one pot! Perfect for busy weeknights when you need something satisfying but don’t have time for fussy recipes.
FREQUENTLY ASKED QUESTIONS:
Can I use regular gnocchi instead of gluten-free?
Absolutely! Just note that package sizes can vary between brands. This recipe is designed for a 12-ounce package. If using a larger size, you may need to increase the liquid ingredients accordingly.
Can I make this dairy-free?
Yes! Simply substitute vegan butter for regular butter and use your favorite unsweetened non-dairy milk (almond milk works great).
How do I prevent lumpy sauce?
The key is to sprinkle the flour evenly over the vegetables and stir well before slowly adding your liquids while stirring constantly.
TIPS FOR SUCCESS:
Prep vegetables ahead for faster assembly
Use rotisserie chicken to save time
Stir frequently while gnocchi cooks to prevent sticking
Don’t skip the mushrooms – they add great flavor
Season well with salt and pepper throughout cooking
INGREDIENTS NEEDED: (FULL RECIPE BELOW)
Butter – adds richness to the base
Fresh vegetables – carrots, celery, mushrooms create the classic pot pie flavor
Shallot or onion – provides aromatic base
Garlic – fresh minced adds depth
Gluten-free flour – thickens the sauce
Chicken stock – creates flavorful base
Milk – makes it creamy
Gnocchi – potato dumplings add heartiness
Cooked chicken – use rotisserie for convenience
Frozen peas – adds color and sweetness
Seasonings – poultry seasoning and thyme for classic flavor
ONE POT GNOCCHI CHICKEN POT PIE
Ingredients
Aromatics & Vegetables:
- 5 tablespoons unsalted butter
- 3 medium carrots sliced into half-moons
- 3 celery ribs diced
- 10 ounces cremini mushrooms quartered
- 1 medium yellow onion finely chopped
- 4 garlic cloves minced
- 1 teaspoon fresh thyme leaves
- 1/4 cup fresh parsley chopped
Sauce Base:
- 1/4 cup all-purpose flour or GF flour blend
- 3 cups chicken stock homemade preferred
- 1 cup whole milk or half-and-half
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon nutmeg optional
Main Components:
- 16 ounces fresh potato gnocchi
- 2 1/2 cups cooked chicken torn into bite-sized pieces
- 1 cup sweet peas fresh or frozen
- Salt and freshly ground black pepper
- Grated Parmesan for serving optional
Instructions
- Melt butter in a large, deep skillet over medium heat. Add carrots, celery, onion, and 1/2 teaspoon salt. Cook until vegetables soften, 6-8 minutes.
- Add mushrooms and garlic, cook until mushrooms release their moisture, about 5 minutes.
- Sprinkle in flour, stir to coat vegetables. Cook 2 minutes, stirring constantly.
- Gradually whisk in stock, then milk, stirring continuously to prevent lumps. Add Dijon, Italian seasoning, and nutmeg if using.
- Bring to gentle simmer and add gnocchi. Cook uncovered for 4-5 minutes, stirring occasionally.
- Stir in chicken and peas. Simmer until heated through and sauce thickens, about 3-4 minutes.
- Fold in fresh herbs. Season to taste with salt and pepper.
- Let rest 5 minutes before serving. Top with Parmesan if desired.
Notes
- Dutch Oven: A 5-quart or larger works best
- Chicken Options: Rotisserie, poached, or roasted all work well
- Make Ahead: Prep vegetables up to 2 days in advance
- Storage: Refrigerate up to 4 days
- Reheating: Add splash of broth when warming
- Variations: Try with turkey or add different seasonal vegetables
