One Pot Gnocchi Chicken Pot Pie brings together the best of chicken pot pie filling and chicken and dumplings in one incredibly comforting dish that cooks in a single pot in under 30 minutes. This thick, creamy recipe pairs that classic pot pie filling with the craveable, chewy texture of gnocchi for something truly special.
I stumbled upon this combination one busy Thursday when I was craving chicken pot pie but didn’t have time for the usual pastry-making process. I had a package of gnocchi in my pantry and thought, why not use those pillowy dumplings instead of a crust? The result was so good that my daughter called it her new favorite comfort food. The gnocchi soaks up all that creamy sauce while staying tender and satisfying. Time to get that Dutch oven ready.
What You’ll Discover About This Dish
This recipe has earned its spot in my regular rotation because it delivers serious comfort food satisfaction without the time commitment of traditional pot pie. I’ve found that the gluten-free option works beautifully, making this accessible for families with dietary restrictions.
- Cooks in under 30 minutes from start to finish
- Uses one pot for incredibly easy cleanup
- Offers gluten-free option with simple substitutions
- Works with dairy-free butter and milk alternatives
- Provides all the coziness of chicken pot pie without crust-making
- Creates that perfect combination of creamy filling and tender gnocchi
In my experience, the secret to this dish is not rushing the vegetable sauteing step, which builds the flavor foundation that makes every bite delicious.
Key Players in This Recipe
Butter creates the rich base for sauteing vegetables and adds luxurious flavor throughout the dish. I always use real butter rather than margarine because it provides better flavor and helps create that golden color on the vegetables.
Sliced carrots bring natural sweetness and beautiful color that makes this dish look as good as it tastes. In my kitchen, I prefer slicing them into coins for even cooking and easier eating.
Mushrooms add earthy depth and meaty texture that makes this feel more substantial. Slicing them ensures they cook quickly and distribute their flavor throughout the creamy sauce.
Celery provides that classic pot pie flavor and pleasant texture that adds freshness to the rich dish. Slicing it thin helps it cook evenly with the other vegetables.
Poultry seasoning brings all those comforting herbs like sage, thyme, and rosemary that make this taste like traditional pot pie. This one ingredient does the work of several spices.
Gluten-free flour thickens the sauce to that perfect creamy consistency that coats every piece of gnocchi. I’ve learned that Bob’s Red Mill 1-to-1 flour works beautifully, though regular flour works just as well if gluten isn’t a concern.
Chicken stock provides the savory foundation that carries all the flavors and creates that rich, satisfying broth. Using good-quality stock makes a noticeable difference in the final dish.
Gluten-free gnocchi serves as the tender, pillowy base that replaces traditional pot pie crust. The Delallo brand is my favorite because the dumplings hold their shape perfectly without becoming mushy.
Shredded chicken breast adds protein and makes this a complete meal in one pot. Using pre-cooked rotisserie chicken is my favorite shortcut for busy weeknights.
How to Make One Pot Gnocchi Chicken Pot Pie
Step 1. Heat your Dutch oven or large soup pot over medium-high heat and melt the butter, then add the sliced carrots, mushrooms, thinly sliced celery, and chopped shallots or onions, sauteing until the mushrooms release their liquid and it evaporates completely, which takes about 3-4 minutes. I’ve found that letting the mushroom liquid evaporate concentrates the flavor beautifully.
Step 2. Season the vegetables with seasoned salt and pepper, then continue sauteing while turning the heat down slightly if needed until all the vegetables become tender, another 6-7 minutes. Betty always says this step builds the flavor foundation for the entire dish.
Step 3. Add the pressed or minced garlic, poultry seasoning, and dried thyme, then saute until the garlic becomes very fragrant, about 1-2 minutes, stirring constantly to prevent burning.
Step 4. Sprinkle the flour over the vegetables and stir to coat everything, cooking for 1 minute to remove the raw flour taste, then slowly pour in the chicken stock while stirring constantly to avoid lumps. Through trial and error, I learned that adding the liquid gradually prevents clumping.
Step 5. Add the milk and turn the heat up to medium-high, bringing the mixture to a simmer while stirring occasionally to prevent sticking.
Step 6. Once simmering, add the gnocchi and stir to combine, then turn the heat down to medium and simmer while stirring frequently until the gnocchi become tender, which takes about 5-6 minutes. My family loves when the gnocchi are perfectly tender with a slight chew.
Step 7. Stir in the shredded chicken and frozen peas, then taste and add more seasoned salt or pepper if needed before ladling into bowls and serving hot.
Making the Most of Leftovers
I typically store leftover One Pot Gnocchi Chicken Pot Pie in airtight containers in the refrigerator for up to 3-4 days. The gnocchi will absorb more of the sauce as it sits, creating an even thicker, more cohesive dish that’s almost like a casserole when reheated.
This dish doesn’t freeze particularly well because the gnocchi texture changes significantly when frozen and thawed. If you do need to freeze it, Betty’s method involves slightly undercooking the gnocchi before freezing, which helps maintain better texture after reheating.
For the best results, I reheat this gently on the stovetop over medium-low heat, stirring frequently and adding a splash of chicken stock or milk if it’s become too thick. The microwave works for individual portions, though I recommend using 50% power and stirring every minute to ensure even heating. The texture is best when reheated slowly and gently.
Complete Your Meal
The rich, creamy flavors of One Pot Gnocchi Chicken Pot Pie pair wonderfully with lighter sides that provide fresh contrast to the hearty main dish.
- Simple green salad with lemon vinaigrette cuts through the richness perfectly
- Crusty bread on the side helps soak up every drop of that delicious creamy sauce
- Roasted vegetables add color and nutrition without overshadowing the main dish
- Steamed broccoli provides fresh crunch and boosts the vegetable content
- Garlic bread makes this feel even more indulgent and comforting
- Fresh fruit salad on the side offers sweet contrast to the savory main course
FAQs
I recommend using regular all-purpose flour in the same amount if you don’t need to avoid gluten. Many home cooks find success with this simple substitution that works perfectly.
To prevent the dish from being too thick, increase the chicken broth and milk by about 1/2 cup each when using a larger package. Betty’s solution ensures the sauce-to-gnocchi ratio stays balanced.
The best approach I’ve tested is to prep the vegetables and cook the chicken on Sunday, then assemble and cook the dish in under 30 minutes on busy weeknights. The dish is best served fresh rather than fully made ahead.
One Pot Gnocchi Chicken Pot Pie
Ingredients
Equipment
Method
- Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in pan then add carrots, mushrooms, celery, and shallots or onions. Saute until the mushrooms release their liquid and the liquid has evaporated, 3-4 minutes. Season with seasoned salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 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 to combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes.
