If you’ve ever found yourself torn between the creamy goodness of chicken pot pie and the pillowy comfort of chicken and dumplings—this One Pot Gnocchi Chicken Pot Pie is your happy middle ground. It’s hearty, cozy, and the perfect fix for those nights when you crave homemade comfort without turning your kitchen into a disaster zone.
As a Texas mom of three, I’m always on the hunt for meals that bring smiles around the dinner table without hours of cleanup afterward. This dish does exactly that—creamy, savory, and completely satisfying—all in one pot. You’ll taste familiar flavors of classic pot pie, but with a delightful twist: soft gnocchi replacing the pie crust.
Table of Contents
Why You’ll Love This One Pot Gnocchi Chicken Pot Pie
- Quick and Easy: Dinner in under 45 minutes. Yes, really.
- Family Approved: My kids call it “chicken pot pie soup,” and not a drop goes to waste.
- One Pot Wonder: Fewer dishes, less stress.
- Adaptable: Gluten-free, dairy-free, and low-fat options make it perfect for every diet.
- Creamy and Nourishing: It tastes indulgent but feels wholesome.
What Does One Pot Gnocchi Chicken Pot Pie Taste Like?
Imagine everything you love about chicken pot pie—rich, creamy sauce, tender chicken, sweet peas, and carrots—only instead of pie crust, you get chewy, comforting gnocchi soaking up every bit of that flavor. It’s like wrapping yourself in a soft blanket on a chilly evening, but edible.
Ingredients You’ll Need for One Pot Gnocchi Chicken Pot Pie
- 4 tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1 large or 2 small ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- Homemade seasoned salt and pepper
- 2 cloves garlic, minced
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 tablespoons gluten-free flour (or all-purpose)
- 2 cups chicken stock or broth
- 1 cup milk (I use unsweetened almond milk)
- 12 oz gluten-free gnocchi
- 1½ cups shredded chicken breast (pre-cooked)
- ½ cup frozen peas
Tip: If your gnocchi package is 16 oz instead of 12 oz, just add a bit more broth or milk. Easy fix
How to Make One Pot Gnocchi Chicken Pot Pie
This step-by-step guide will walk you through creating a creamy, comforting One Pot Gnocchi Chicken Pot Pie that tastes like it simmered all afternoon — even though it comes together in under 45 minutes. Every step is simple, approachable, and perfect for busy weeknights when you want something hearty without the hassle.
Step 1: Sauté the Vegetables
Begin by heating a Dutch oven or large soup pot over medium heat. Melt your butter (or vegan butter) and take a deep breath — that rich aroma is your first sign this dish is going to be a winner.
Add the sliced carrots, mushrooms, celery, and shallots (or onions). Sauté for about 3 to 4 minutes until the mushrooms release their moisture and start to shrink. Don’t rush this part — letting the veggies caramelize just slightly adds a deep, homemade flavor that truly defines this dish.
Once the liquid has evaporated, sprinkle a pinch of your homemade seasoned salt and pepper. Continue cooking another 6 to 7 minutes until the vegetables are tender and fragrant. This creates the flavorful base that gives your One Pot Gnocchi Chicken Pot Pie that signature cozy depth — similar to what makes my Creamy Chicken Noodle Soup Recipe such a family favorite.
Step 2: Build the Flavor with Garlic and Herbs
Now it’s time to infuse that kitchen with irresistible aromatics. Add your minced garlic, poultry seasoning, and dried thyme. Stir constantly for about 1 to 2 minutes — just until the garlic is fragrant and golden (not brown).
This step may seem small, but it’s the soul of the dish. The herbs bloom in the butter, creating that familiar “Sunday dinner” flavor. If you love the aroma of simmering herbs, you might also enjoy my Golden Chicken Lentil Soup — it uses similar seasoning notes for a deeply nourishing taste.
Step 3: Create the Creamy Base
Sprinkle your gluten-free flour (or all-purpose flour) evenly over the vegetables and stir well until everything is coated. Cook the flour for about one full minute — this step is crucial for developing flavor and eliminating that raw flour taste.
Next, slowly pour in your chicken broth while stirring constantly to avoid lumps. Then add the milk of your choice (almond, oat, or whole milk all work beautifully). The mixture will start to thicken slightly, turning into a velvety sauce that’s the heart of your One Pot Gnocchi Chicken Pot Pie.
Step 4: Simmer and Add the Gnocchi
Turn the heat up to medium-high and bring the sauce to a gentle simmer. Once you see a few bubbles, add your gnocchi directly into the pot. Stir to combine, then reduce the heat to medium and let it cook for 5 to 6 minutes.
This step is where the transformation happens — the gnocchi soaks up all that creamy flavor while releasing just enough starch to thicken the sauce to perfection. If you’re using gluten-free gnocchi like Delallo, they’ll stay tender without getting mushy.
Step 5: Add the Chicken and Peas
Once the gnocchi are soft and plump, stir in the shredded cooked chicken and frozen peas. The heat from the sauce will warm them through in just a few minutes. You’ll start to see pops of green from the peas and chunks of juicy chicken nestled among the gnocchi — a beautiful sight for any comfort food lover.
If you’re looking for another easy chicken-based dish that brings that same cozy vibe, you might love my Instant Pot Chicken and Dumplings Recipe — it’s like a cousin to this pot pie but with fluffy dumplings instead of gnocchi.
Step 6: Taste and Adjust Seasoning
Before serving, taste the sauce and adjust seasoning as needed. You may want to add a bit more seasoned salt, pepper, or a splash of milk for extra creaminess. Every stove and ingredient brand is slightly different, so trust your taste buds — they’re your best guide.
Step 7: Serve and Enjoy
Ladle your One Pot Gnocchi Chicken Pot Pie into bowls and serve warm. The sauce should be creamy but not heavy, the gnocchi tender, and the vegetables soft yet full of life. This meal pairs perfectly with a side of crusty bread or a fresh green salad if you’re feeling fancy.
Bonus Step: Store and Reheat Like a Pro
Got leftovers? Lucky you. Store them in an airtight container in the refrigerator for up to three days. When reheating, add a splash of broth or milk to bring back the original creamy texture. This dish reheats beautifully — some might argue it’s even better the next day.
If you love simple reheating and storage-friendly recipes like this one, check out my Cozy One Pot Ravioli Soup — another perfect example of comfort made easy.
Tips and Tricks for Perfect One Pot Gnocchi Chicken Pot Pie
- Don’t Rush the Roux: Let that flour cook for a full minute—it adds depth and removes any chalky taste.
- Use Rotisserie Chicken: Saves time and adds rich flavor.
- Keep It Creamy: Almond milk works beautifully, but whole milk or oat milk will make it extra silky.
- Freeze-Friendly: Cool completely, then store in a freezer-safe container for up to 2 months.
- Make It Yours: Add corn, green beans, or a sprinkle of parmesan on top if you’re feeling fancy.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk to bring back that creamy consistency.
FAQs
Can I make this recipe dairy-free?
Absolutely! Use vegan butter and a dairy-free milk like almond or oat milk.
What kind of gnocchi works best?
I recommend Delallo Gluten Free Gnocchi. It’s light, tender, and holds up perfectly in creamy sauces.
Can I use uncooked chicken?
Yes, just dice it small and cook it with the vegetables before adding the flour.
Conclusion
This One Pot Gnocchi Chicken Pot Pie is comfort food made simple. With tender gnocchi, savory chicken, and a creamy, veggie-packed sauce, it’s the kind of dish that makes weeknights feel a little more special—and your kitchen smell downright heavenly. Give it a try this week and see why my family keeps asking for seconds.
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One Pot Gnocchi Chicken Pot Pie – The Ultimate Cozy Dinner
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Mains
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Chicken Pot Pie meets Chicken and Dumplings in this ultra-comforting One Pot Gnocchi Chicken Pot Pie. A cozy, creamy dish ready in under 30 minutes, made with simple ingredients in a single pot.
Ingredients
- 4 tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1–2 ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- Homemade seasoned salt and pepper, to taste
- 2 cloves garlic, pressed or minced
- 1 teaspoon poultry seasoning
- Pinch of dried thyme
- 3 tablespoons gluten free flour (or all-purpose flour)
- 2 cups chicken stock or broth
- 1 cup milk (any kind – unsweetened almond milk used)
- 12 oz gluten free gnocchi
- 1½ cups shredded chicken breast (about ½ lb pre-cooked)
- ½ cup frozen peas
Instructions
1. Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan.
2. Add carrots, mushrooms, celery, and shallots/onions. Sauté for 3-4 minutes until mushrooms release their liquid and it evaporates.
3. Season with seasoned salt and pepper, then continue to sauté for another 6-7 minutes until vegetables are tender.
4. Add garlic, poultry seasoning, and thyme. Cook for 1-2 minutes until fragrant.
5. Sprinkle flour over the vegetables, stir to coat, and cook for 1 minute.
6. Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk and increase heat to medium-high.
7. Bring the mixture to a simmer, stirring occasionally, then add gnocchi and stir to combine.
8. Reduce heat to medium and simmer for 5-6 minutes, stirring frequently, until gnocchi are tender.
9. Stir in the shredded chicken and peas. Taste and adjust seasoning if needed.
10. Ladle into bowls and serve warm.
Notes
If using a 16 oz package of gnocchi instead of 12 oz, increase the amount of broth and/or milk to keep the consistency creamy.
Delallo Gluten Free Gnocchi is a great option for this dish.
This recipe is naturally gluten-free, egg-free, and can be made dairy-free by using vegan butter and dairy-free milk.
