I have a soft spot for dinners that feel like I put way more effort into them than I actually did. One Pot Gnocchi Chicken Pot Pie is exactly that kind of dinner for me. I get the creamy, savory comfort of chicken pot pie, but instead of making a crust, I stir in soft, chewy gnocchi and call it a day.

I started making this when I wanted something cozy but did not have the patience for a whole baking project. The first time, I was honestly expecting it to taste like a shortcut. It did not. The gnocchi soak up some of that creamy chicken gravy while still keeping their soft little bite, and the vegetables make the whole pot taste like a proper homemade meal.

It also comes together in one Dutch oven, which is a very important detail in my kitchen. I would much rather wash one heavy pot than deal with a pile of pans after dinner. The whole thing takes less than 30 minutes once I have my vegetables chopped and my chicken ready.

The Cozy Idea Behind This One-Pot Dinner

I think of this recipe as the middle ground between chicken pot pie and chicken and dumplings. I get the thick, creamy filling I love from pot pie, then I get those tender, slightly chewy gnocchi pieces instead of biscuits or traditional dumplings.

That combination works surprisingly well. The gnocchi are hearty enough to make the meal filling, but I do not have to roll out dough, make pastry, or turn on the oven. Everything cooks together on the stovetop, and the sauce gets wonderfully thick as the gnocchi simmer.

I especially like this recipe on nights when I have already cooked chicken in the refrigerator. I usually shred the chicken ahead of time when I have a few extra minutes, then dinner becomes mostly a matter of chopping vegetables and stirring a pot.

I have also learned not to rush the vegetables. I used to turn the heat way up because I wanted dinner on the table faster, but the carrots and celery taste much better when I give them enough time to soften properly. The mushrooms also release their liquid first, so I let that cook away before moving on.

Ingredients I Used for the Recipe

• 4 tablespoons butter or vegan butter: I use this to saute the vegetables and build the savory base. Vegan butter works well when I want the whole dish dairy free.
• 1 cup sliced carrots: I add carrots for sweetness, color, and that familiar chicken pot pie flavor.
• 4 ounces sliced mushrooms: I use mushrooms for a little extra savory flavor and texture. I let their moisture cook off before adding the other ingredients.
• 1 large or 2 small ribs celery, thinly sliced: Celery gives the filling that classic pot pie taste I always expect.
• 1 large shallot or small onion, chopped: I use either one for a sweet, savory base underneath the creamy sauce.
• Seasoned salt and black pepper, to taste: I use these throughout the cooking process instead of waiting until the very end.
• 2 cloves garlic, minced or pressed: I add garlic after the vegetables soften so I get plenty of flavor without letting it burn.
• 1 teaspoon poultry seasoning: I use this to bring that unmistakable cozy chicken dinner flavor into the sauce.
• Pinch of dried thyme: I only need a little thyme here. It adds a gentle herbal note without taking over the dish.
• 3 tablespoons gluten free flour or all-purpose flour: I use the flour to thicken the broth and milk into the creamy pot pie sauce.
• 2 cups chicken stock or chicken broth: I use this as the main liquid for the filling and gnocchi.
• 1 cup milk: I usually reach for unsweetened almond milk, but regular milk or another suitable milk works too.
• 12 ounces gluten free gnocchi: I use a 12-ounce package because the amount matters for the liquid ratio. I like a gluten free potato gnocchi with a tender, chewy texture.
• 1 1/2 cups shredded cooked chicken breast, about 1/2 pound: I use pre-cooked chicken to keep the cooking time short. Leftover roasted or baked chicken works nicely.
• 1/2 cup frozen peas: I stir these in at the end so they stay bright and tender instead of getting mushy.

I pay close attention to the gnocchi package size here. I have seen gnocchi sold in 12-ounce and 16-ounce packages, and that extra four ounces can make the finished pot much thicker than I want. When I use a larger package, I add extra broth or milk as needed.

How to Make One Pot Gnocchi Chicken Pot Pie?

Step 1 – Saute the Vegetables

I start by heating a Dutch oven or large soup pot over medium-high heat. I melt the butter, then add the carrots, mushrooms, celery, and shallot or onion.

I let the mushrooms cook for about 3 to 4 minutes first, until they release their liquid and that liquid cooks away. Then I season everything with seasoned salt and black pepper and continue cooking for another 6 to 7 minutes, turning the heat down slightly if the vegetables start browning too quickly.

I want the carrots and celery tender before I move forward. This is one little step I do not skip anymore because crunchy vegetables in a creamy pot pie filling just do not work for me.

Step 2 – Add the Garlic and Seasonings

Once the vegetables are soft, I stir in the minced garlic, poultry seasoning, and dried thyme. I cook everything for another 1 to 2 minutes.

I wait for the garlic to become really fragrant before adding anything else. That tiny amount of time makes a difference, and I have definitely learned the hard way that burnt garlic is not something a creamy sauce can hide.

Step 3 – Thicken the Filling

I sprinkle the flour directly over the cooked vegetables and stir until everything is coated. I let the flour cook for about 1 minute.

At this point, the vegetables can look a little dry and almost crumbly. I do not worry about that. The broth is coming next, and the flour needs that short cooking time to blend nicely into the sauce.

Step 4 – Add the Broth and Milk

I slowly pour in the chicken broth while stirring constantly. I take this part a little slower because adding the liquid gradually helps me avoid big floury lumps.

Once the broth is incorporated, I pour in the milk and turn the heat back up to medium-high. I stir occasionally while the mixture comes up to a gentle simmer.

I usually use unsweetened almond milk because that is what I keep around, but regular milk works too. I just make sure any non-dairy milk I use is unsweetened so the filling stays savory.

Step 5 – Simmer the Gnocchi

When the sauce is bubbling gently, I add the 12-ounce package of gnocchi and stir everything together. I turn the heat down to medium and let the gnocchi simmer for about 5 to 6 minutes.

I stir frequently during this part. The gnocchi cook quickly, and the sauce thickens as they simmer. I watch the pot closely because I want tender gnocchi, not little potato bricks.

By the end of this step, the sauce should look thick, creamy, and spoonable. If it gets thicker than I like, I loosen it with a small splash of broth or milk.

Step 6 – Stir in the Chicken and Peas

I add the shredded cooked chicken and frozen peas once the gnocchi are tender. I stir just until everything is heated through.

I taste the filling at this point and add more seasoned salt or black pepper if needed. I like doing the final seasoning after the chicken and peas go in because the flavor can shift slightly once everything is combined.

Then I ladle the gnocchi chicken pot pie into bowls while it is still hot. I usually let it sit for a minute or two because the sauce keeps thickening as it cools, and I like that thick, cozy consistency.

Tips I Learned After Making It

• I prep the chicken and vegetables ahead: I can chop the carrots, celery, mushrooms, and onion and cook or shred the chicken on the weekend. That makes this feel almost ridiculously easy on a busy night.
• I check the gnocchi package size: I stick with 12 ounces for the recipe as written. A 16-ounce package needs additional broth or milk so the sauce does not become overly thick.
• I keep stirring while the gnocchi cook: I do this especially toward the end because the sauce thickens quickly and I do not want anything sticking to the bottom of my Dutch oven.
• I do not overcook the peas: Frozen peas only need to warm through, so I add them near the end. They stay much nicer that way.
• I use leftover chicken whenever possible: I have made this with leftover cooked chicken breast, and it saves a surprising amount of time. Shredded chicken makes the final texture especially cozy.
• I can make it dairy free: I swap the butter for vegan butter and use unsweetened non-dairy milk. I like unsweetened almond milk for this because it keeps the sauce creamy without adding sweetness.
• I give the vegetables enough time: I used to hurry this part, but softer vegetables make the finished filling taste much more like classic chicken pot pie.
• I adjust the sauce before serving: If my gnocchi absorb more liquid than expected, I add a little extra broth or milk. I would rather loosen the sauce at the end than start with too much liquid.

How I Like to Serve This Cozy Pot

I usually serve this straight from the Dutch oven with nothing complicated on the side. It is already loaded with chicken, vegetables, creamy sauce, and gnocchi, so I do not feel like I need another heavy dish sitting beside it.

When I want something fresh, I add a simple green salad or some crisp vegetables. That little bit of freshness is nice against the rich sauce, especially when I have gone back for a second bowl, which happens more often than I care to admit.

I also like serving smaller portions when I know I will have leftovers. The filling gets even thicker after sitting in the refrigerator, so I add a small splash of broth or milk when reheating it and stir gently until it loosens back up.

This is one of those dinners I keep in my back pocket for the weeks when everything feels a little too busy. I get the comfort of chicken pot pie without making a crust, and I get tender gnocchi without making dumplings. One pot, less than 30 minutes, and a kitchen that smells like I actually had a plan.

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One Pot Gnocchi Chicken Pot Pie Recipe

Author: Elly Cooking Method: Stovetop Cuisine: American Courses: Main Course

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 30 hrs

Servings: 6 Estimated Cost: $ 15 Calories: 530

Best Season: Fall, Winter

Description

I make this cozy one-pot dinner with tender gnocchi, shredded chicken, vegetables, and a creamy savory sauce instead of a traditional pie crust. It comes together on the stovetop in less than 30 minutes and gives me all the comfort of classic chicken pot pie with much less work.

ingredients

Servings

• 4 tablespoons butter or vegan butter (Use vegan butter for a dairy-free version.)
• 1 cup carrots (Sliced.)
• 4 ounces mushrooms (Sliced.)
• 1 large rib or 2 small ribs celery (Thinly sliced.)
• 1 large shallot or small onion (Chopped.)
• seasoned salt and black pepper (To taste.)
• 2 cloves garlic (Minced or pressed.)
• 1 teaspoon poultry seasoning
• 1 pinch dried thyme
• 3 tablespoons gluten-free flour or all-purpose flour (Use gluten-free flour if needed.)
• 2 cups chicken stock or chicken broth (Add a little extra if the sauce becomes too thick.)
• 1 cup milk (Unsweetened almond milk, regular milk, or another suitable unsweetened milk.)
• 12 ounces gluten-free potato gnocchi (A 12-ounce package is recommended for the stated liquid ratio.)
• 1 ¹⁄₂ cups shredded cooked chicken breast (About 1/2 pound; leftover roasted or baked chicken works well.)
• ¹⁄₂ cup frozen peas

Instructions

1. Saute the vegetables

   I heat a Dutch oven or large soup pot over medium-high heat and melt the butter. I add the carrots, mushrooms, celery, and shallot or onion. I let the mushrooms cook for 3 to 4 minutes until their liquid cooks away, then season with seasoned salt and black pepper. I continue cooking for another 6 to 7 minutes, lowering the heat slightly if needed, until the carrots and celery are tender.
   I do not rush this step because tender vegetables give the finished filling a more classic chicken pot pie texture.
   Mark as complete

2. Add the garlic and seasonings

   I stir in the minced garlic, poultry seasoning, and dried thyme. I cook for 1 to 2 minutes, just until the garlic is fragrant.
   I watch the garlic closely so it does not burn before the sauce ingredients are added.
   Mark as complete

3. Thicken the filling

   I sprinkle the flour over the cooked vegetables and stir until everything is evenly coated. I cook the flour for about 1 minute.
   The vegetables may look dry at this point, but the broth will turn everything into a creamy sauce.
   Mark as complete

4. Add the broth and milk

   I slowly pour in the chicken broth while stirring constantly to prevent floury lumps. Once the broth is incorporated, I add the milk and bring the mixture to a gentle simmer over medium-high heat.
   I use unsweetened milk so the finished filling stays savory.
   Mark as complete

5. Simmer the gnocchi

   I add the 12-ounce package of gnocchi to the gently bubbling sauce and stir. I reduce the heat to medium and simmer for 5 to 6 minutes, stirring frequently, until the gnocchi are tender and the sauce is thick and creamy.
   If the sauce becomes thicker than I like, I loosen it with a small splash of broth or milk.
   Mark as complete

6. Add the chicken and peas

   I stir in the shredded cooked chicken and frozen peas and cook just until everything is heated through. I taste and add more seasoned salt or black pepper if needed.
   I avoid cooking the peas too long so they stay bright and tender.
   Mark as complete

7. Rest and serve

   I remove the pot from the heat and let the gnocchi chicken pot pie sit for 1 to 2 minutes before serving. I ladle it into bowls while hot.
   The sauce continues to thicken slightly as it cools. If it becomes too thick, I stir in a small splash of broth or milk.
   Mark as complete

Nutrition Facts

Servings 6

Serving Size 1/6 of recipe

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Amount Per Serving

Calories 530kcal

% Daily Value *

Total Fat 25 gg39%

Saturated Fat 12 gg60%

Trans Fat 0.5 gg

Cholesterol 90 mgmg30%

Sodium 900 mgmg38%

Potassium 650 mgmg19%

Total Carbohydrate 54 gg18%

Dietary Fiber 5 gg20%

Sugars 8 gg

Protein 25 gg50%

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Calcium 130 mg mg

Iron 3 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I use a 12-ounce package of gnocchi for the recipe as written. If I use a 16-ounce package, I add extra broth or milk as needed because the additional gnocchi can make the sauce too thick. For a dairy-free version, I use vegan butter and unsweetened non-dairy milk. Leftover cooked chicken works especially well and keeps the total cooking time short. Nutrition is an estimate and can vary depending on the gnocchi, broth, milk, butter, chicken, and flour used.

Keywords: one pot gnocchi chicken pot pie, chicken pot pie, gnocchi dinner, one pot dinner, creamy chicken gnocchi, easy chicken dinner, comfort food, gluten free chicken pot pie