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One Pot Gnocchi Chicken Pot Pie

Creamy chicken pot pie filling with tender gnocchi cooked together in one pot for easy weeknight comfort food.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Tablespoons butter or vegan butter
  • 1 cup sliced carrots
  • 4 oz mushrooms sliced
  • 1 large rib celery thinly sliced (or 2 small ribs)
  • 1 large shallot chopped (or 1 small onion)
  • 2 cloves garlic pressed or minced
  • 1 teaspoon poultry seasoning
  • 1 pinch dried thyme
  • 3 Tablespoons flour gluten-free or all-purpose
  • 2 cups chicken stock or broth
  • 1 cup milk any kind; unsweetened almond milk works great
  • 12 oz package gnocchi gluten-free if desired
  • 1.5 cups shredded cooked chicken about 1/2 lb
  • 0.5 cup frozen peas
  • seasoned salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • wooden spoon
  • measuring cups and spoons

Method
 

  1. Melt butter in a large Dutch oven or pot over medium-high heat. Add carrots, mushrooms, celery, and shallot. Season with seasoned salt and pepper. Sauté for 3 to 4 minutes until mushrooms release their liquid and it begins to evaporate.
  2. Continue cooking, stirring occasionally, for another 6 to 7 minutes until vegetables are tender and beginning to develop golden color at the edges.
  3. Add garlic, poultry seasoning, and thyme. Stir constantly for 1 to 2 minutes until garlic is fragrant.
  4. Sprinkle flour over vegetables and stir well to coat everything. Cook for 1 minute, stirring constantly, to cook out raw flour taste.
  5. Slowly pour in chicken broth while stirring continuously to prevent lumps. Add milk and stir to combine. Increase heat slightly and bring to a gentle simmer.
  6. Add gnocchi to the simmering sauce and stir gently. Reduce heat to medium and maintain steady simmer. Stir frequently for 5 to 6 minutes until gnocchi are tender and floating.
  7. Stir in shredded chicken and frozen peas. Let heat through for 2 to 3 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Serve immediately in shallow bowls. The consistency should be creamy and thick, coating the gnocchi and vegetables generously.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Not recommended for freezing as gnocchi texture changes. Reheating: Add 1/4 to 1/2 cup broth or milk when reheating as mixture thickens when cold. Heat on stovetop over medium-low or in microwave in 1-minute intervals, stirring frequently. Shortcuts: Use rotisserie chicken for fastest prep. Make-Ahead: Can caramelize vegetables ahead, but cook gnocchi fresh for best texture. Substitutions: Use vegan butter and unsweetened plant milk for dairy-free. Any type of milk works. If using 16oz gnocchi package, increase broth to 2.5 cups and milk to 1.25 cups. Variations: Add extra vegetables like corn, green beans, or spinach. Substitute white beans for chicken for vegetarian version.