One Pot Gnocchi Chicken Pot Pie

20 janvier 2026 par Chef Hanna Zest

Introduction

This one pot gnocchi chicken pot pie delivers comforting flavors without the fuss. It comes together in a single Dutch oven, so cleanup is quick and the meal is ready fast. Use storebought or leftover shredded chicken to save even more time. If you like quick creamy dinners, try the one pot spicy garlic butter chicken tortellini for another speedy option.

Why This Recipe Works

This recipe balances speed and depth of flavor by sautéing the vegetables until they release their juices, which builds a savory base in minutes. Gluten free flour thickens the filling quickly while the gnocchi cooks directly in the sauce so nothing requires a separate pot. Using pre-cooked shredded chicken means the dish finishes in about half an hour with minimal hands on time. The dairy choice is flexible so you can use almond milk, cow milk, or another plant milk without sacrificing creaminess. Frozen peas add color and a pop of texture at the end with almost no prep. It’s an easy crowd pleaser that feels like comfort food with a practical weekday pace.

Flavor and Texture

The sautéed mushrooms and shallot create a deep, savory backbone while poultry seasoning and thyme keep the profile familiar and cozy. The flour-thickened broth and milk form a silky, pot pie style gravy that clings to pillowy gnocchi. Shredded chicken gives chew and protein without weighing the dish down. Carrots and celery keep a slight bite while peas add a touch of sweetness. Altogether you get a creamy, hearty bowl that still feels light and approachable.

Ingredients

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 (pressed or minced)
1 teaspoon poultry seasoning
pinch dried thyme
3 Tablespoons gluten free flour (or AP flour if not GF)
2 cups chicken stock or broth
1 cup milk (any kind, I use unsweetened almond milk)
12 oz package gluten free gnocchi
1-1/2 cups shredded chicken breast (~1/2lb pre-cooked)
1/2 cup frozen peas

Step by Step Instructions

Heat a Dutch oven or large soup pot over medium high heat.
Melt the butter in the pot.
Add the sliced carrots, mushrooms, celery, and chopped shallot or onion.
Saute until the mushrooms release their liquid, about 3 to 4 minutes.
Continue to saute until the released liquid evaporates and vegetables begin to soften, about 6 to 7 more minutes; turn heat down slightly if needed.
Season the vegetables with seasoned salt and pepper.
Add the pressed garlic, poultry seasoning, and a pinch of dried thyme.
Saute until the garlic is very fragrant, about 1 to 2 minutes.
Sprinkle the flour evenly over the vegetables and stir to coat.
Cook the flour coated vegetables for 1 minute to remove raw flour taste.
Slowly pour in the chicken stock while stirring to prevent lumps.
Add the milk and turn the heat up to medium high.
Bring the mixture to a simmer, stirring occasionally.
Add the gnocchi and stir to combine.
Turn the heat down to medium and simmer, stirring frequently, until gnocchi are tender, about 5 to 6 minutes.
Stir in the shredded chicken and frozen peas and heat through.
Taste and adjust with seasoned salt and pepper as needed.
Ladle into bowls and serve immediately.

Quick Tips and Shortcuts

Use pre-sliced mushrooms and pre-chopped carrots from the store to shave prep time. Swap leftover rotisserie chicken for the shredded breast to speed up the process further. If you want a richer finish, stir in a splash of cream or a pat of butter at the end. For a vegetarian twist, replace chicken with firm tofu and use vegetable broth. For more speedy dinner inspiration try the Greek lemon chicken and potatoes recipe for another weeknight winner.

Storage and Meal Prep

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat with a splash of milk or broth to loosen the sauce. For meal prep portion into microwave safe containers and add peas fresh when reheating to preserve texture. Gnocchi thickens as it sits so a little extra liquid restores the creamy consistency.

Short Closing Note

This one pot gnocchi chicken pot pie is a fast, comforting solution for busy nights. Minimal dishes and flexible ingredients make it a reliable weeknight favorite.

Conclusion

For the original inspiration and a helpful reference, see the One Pot Gnocchi Chicken Pot Pie – Iowa Girl Eats recipe.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.