One Pot Gnocchi Chicken Pot Pie is the answer when you’re craving both the creamy filling of chicken pot pie and the pillowy softness of chicken and dumplings. There’s something magical about a meal that delivers maximum comfort with minimal fuss, and this recipe does exactly that.
I still remember the first time I made this dish on a particularly hectic Wednesday evening. My grandchildren were coming over after their soccer practice, and I needed something that would warm them up without keeping me tied to the stove for hours. As the gnocchi simmered in that golden, herb-flecked broth, the kitchen filled with the same cozy aroma I remembered from Sunday suppers at my grandmother’s farmhouse. The kids came running to the kitchen before I even called them to dinner, drawn by the smell of butter-sautéed vegetables and that unmistakable scent of poultry seasoning. When they took their first bites, watching those tender gnocchi pillows break apart in the creamy sauce, I knew I’d created something special – a new family favorite that honored the old traditions while fitting into our busy modern lives. Time to get your Dutch oven ready!
What Makes This One Pot Gnocchi Chicken Pot Pie So Special
This recipe came about from years of making both chicken pot pie and chicken and dumplings for my family. I’ve always loved how both dishes bring people together around the table, but sometimes you need that same comfort without all the fuss of pie dough or from-scratch dumplings. That’s where this beautiful hybrid comes in, combining the best elements of both classics into one streamlined pot.
- Uses ingredients you likely have on hand – Simple vegetables, pantry staples, and store-bought gnocchi mean no special shopping trips required
- Comes together in under 30 minutes – Perfect for those evenings when everyone’s hungry and patience is wearing thin
- Minimal cleanup with just one pot – Your Dutch oven does all the work, leaving you with hardly any dishes to wash
- Delivers that classic pot pie flavor – The creamy herb-infused sauce tastes just like the filling from traditional chicken pot pie
- Adapts easily to dietary needs – Works beautifully with gluten-free ingredients or dairy-free substitutes without compromising on taste
- Creates perfect pillowy texture – The gnocchi cooks directly in the sauce, soaking up all those wonderful flavors while staying tender
After making this dozens of times for my family and friends, I can tell you it’s become one of those recipes people ask for again and again.
Ingredient Spotlight
Butter forms the flavorful base for sautéing the vegetables and helps create that rich, velvety sauce that coats every bite of gnocchi.
Carrots, mushrooms, celery, and shallots create the classic pot pie vegetable medley, each contributing its own texture and sweetness to build depth of flavor. I always slice my carrots on the diagonal – it’s prettier and they cook more evenly.
Poultry seasoning is the secret weapon that makes this taste unmistakably like chicken pot pie, bringing together sage, thyme, and other herbs in perfect harmony.
Gluten-free flour or all-purpose flour thickens the sauce to that perfect creamy consistency that clings to the gnocchi without being too heavy. In my kitchen, I keep Bob’s Red Mill 1-to-1 gluten-free flour on hand since it works seamlessly in this recipe.
Chicken stock and milk combine to create a sauce that’s rich but not overwhelming, with just the right balance of savory depth and creamy comfort.
Gnocchi serves as both the starch and the dumpling element in this dish, transforming into pillowy soft bites that soak up the flavorful sauce. I always choose the 12-ounce Delallo gluten-free variety for its reliable texture and perfect size.
Cooked chicken breast adds protein and heartiness, making this a complete meal in one pot. Using pre-cooked chicken means you can have dinner on the table in record time.
Frozen peas provide a pop of color and sweetness that brightens up the rich sauce, and they’re one of my favorite vegetables to keep in the freezer for quick weeknight meals.
How to Make One Pot Gnocchi Chicken Pot Pie
Step 1. I’ve learned that getting the vegetables properly sautéed is the foundation of great flavor, so heat your Dutch oven over medium-high, melt the butter, then add the carrots, mushrooms, celery, and shallots, cooking until the mushroom liquid evaporates and the vegetables turn tender and slightly golden at the edges, about 10 minutes total.
Step 2. Betty’s tip: Add the garlic, poultry seasoning, and thyme at this stage rather than earlier so the garlic doesn’t burn, sautéing just until wonderfully fragrant, 1-2 minutes.
Step 3. Sprinkle the flour evenly over your vegetables and stir to coat everything, cooking for a full minute to eliminate any raw flour taste.
Step 4. After years of making this, I’ve found the key is adding the chicken broth slowly while stirring constantly to prevent lumps, then pour in the milk and increase heat to medium-high to bring everything to a gentle simmer.
Step 5. Once simmering, add your gnocchi and stir well to make sure they’re all submerged in the liquid, then reduce heat to medium.
Step 6. I always stay close during this step, stirring frequently as the gnocchi cook to prevent them from sticking to the bottom of the pot, about 5-6 minutes until they’re perfectly tender and have absorbed some of that flavorful sauce.
Step 7. Stir in the cooked chicken and frozen peas, letting them warm through for just a minute or two, then taste and adjust your seasonings – my family prefers a generous amount of seasoned salt and black pepper.
Step 8. Ladle this gorgeous, steaming comfort food into deep bowls and serve immediately while it’s piping hot.
Storage and Reheating Tips
This One Pot Gnocchi Chicken Pot Pie keeps beautifully in the refrigerator for 3-4 days when stored in an airtight container. I typically portion out leftovers into individual containers so family members can grab lunch throughout the week. The flavors actually deepen overnight as the gnocchi continues to absorb the sauce, though you may notice the consistency thickens up a bit.
I don’t recommend freezing this particular dish because gnocchi can become mushy and lose their delightful pillowy texture when frozen and thawed. Betty’s learned this through trial and error – some recipes are just meant to be enjoyed fresh or within a few days.
For the best texture, I reheat leftovers gently on the stovetop over medium-low heat, stirring frequently and adding a splash of milk or chicken broth to loosen the sauce back to its original creamy consistency. The microwave works in a pinch, but stovetop reheating really preserves that just-made quality. Heat until warmed through, about 5-7 minutes on the stove, and resist the temptation to rush it with high heat.
Perfect Partners for One Pot Gnocchi Chicken Pot Pie
Crusty artisan bread or warm dinner rolls are essential for soaking up every last drop of that creamy, herb-infused sauce – I always keep a loaf on hand for meals like this.
Simple green salad with vinaigrette provides a fresh, crisp contrast to the rich, comforting gnocchi, and the acidity helps balance the creaminess of the dish.
Roasted Brussels sprouts or green beans add a slightly caramelized, savory element that complements the tender vegetables already in the pot pie without feeling repetitive. For a complete side dish, try my honey glazed carrots and green beans which adds both sweetness and color to your plate.
Buttermilk biscuits bring extra Southern comfort to the table and give you another vehicle for enjoying that delicious sauce – my grandchildren love tearing them apart and dipping them in. If you want to make this a true pot pie experience, serve it with my chicken pot pie with biscuits topping method.
Apple walnut salad offers a sweet and crunchy contrast that works beautifully with the savory flavors, especially during fall and winter months.
Sweet potato cranberry gratin brings festive elegance to your dinner table while echoing the comfort food theme with its creamy, slightly sweet profile that pairs perfectly with the savory gnocchi dish.
Frequently Asked Questions
I recommend sticking with gnocchi for the authentic chicken and dumpling texture, but small pasta shapes like shells or orecchiette can work in a pinch – just adjust cooking time according to package directions.
Many brands sell 16-ounce packages, which is perfectly fine – just add an extra 1/2 cup of chicken broth and 1/4 cup of milk to ensure you have enough sauce to coat the additional gnocchi.
Betty’s solution is using vegan butter and unsweetened almond milk, which works beautifully without compromising the creamy texture or comforting flavor of this one pot meal.
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/onions. Sauté until the mushrooms release their liquid and the liquid has evaporated, 3-4 minutes. Season with seasoned salt and pepper then continue to sauté, 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.
- Add gnocchi and stir to combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes.
