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One Pot Gnocchi Chicken Pot Pie

If you love cozy, no-fuss dinners that taste like a hug in a bowl, this One Pot Gnocchi Chicken Pot Pie is for you. It brings the rustic comfort of a chicken pot pie into a creamy, weeknight-friendly one-pot meal — and if you enjoy simple slow-cooker favorites, you might also like the take on crockpot honey garlic chicken for another effortless protein option. Ready in one pot with minimal cleanup, this recipe is ideal for busy nights and leftover-friendly meals.

Why make this recipe

Cozy, pie-like flavor without the fuss of making a crust.
One-pot cooking means minimal cleanup and quick prep.
Uses pantry-friendly ingredients and easily absorbs seasonings for big flavor in a small effort.

Step-by-Step Guide to Making One Pot Gnocchi Chicken Pot Pie

This method expands on the base directions so you can be confident about timing, textures, and small adjustments to suit taste and dietary needs.

Prep and mise en place (5–10 minutes)
- Shred pre-cooked chicken (rotisserie, poached, or leftover roast) and measure out the gnocchi, stock, milk, and frozen peas. Chop the vegetables: slice the carrots and mushrooms, thinly slice celery, and chop the shallot or small onion.
- Have your poultry seasoning, dried thyme, seasoned salt, pepper, and gluten-free flour ready to go. This keeps the cooking rhythm smooth and prevents overcooking.
Melt the butter and sweat the vegetables (5–7 minutes)
- Heat a large pot over medium heat and add 4 tablespoons of butter or vegan butter.
- Add the carrots, mushrooms, celery, and shallot. Sauté, stirring occasionally, until the vegetables are softened and the shallot is translucent — about 5–7 minutes. You want the carrots tender but not mushy; they’ll finish cooking with the gnocchi.
Build your aromatic base (1 minute)
- Stir in the garlic, 1 teaspoon poultry seasoning, a pinch of dried thyme, and seasoned salt and pepper to taste. Cook for about 30–60 seconds until fragrant. This step releases the flavor of the dried herbs and garlic without burning them.
Create the roux (1–2 minutes)
- Sprinkle in 3 tablespoons of gluten-free flour and stir immediately to coat the vegetables. The flour will combine with the butter and vegetables to form a light roux that thickens the sauce. Cook the roux for about 1–2 minutes, stirring, to remove any raw flour taste.
Add liquid and thicken (3–5 minutes)
- Slowly pour in 2 cups of chicken stock while stirring constantly. This prevents lumps and helps the sauce come together smoothly.
- Bring the mixture to a gentle simmer; you should see the liquid begin to thicken. If it’s too thin for your liking, simmer a minute or two longer; if it’s too thick, add a splash more stock or milk.
Finish the sauce with milk (1–2 minutes)
- Pour in 1 cup of milk (unsweetened almond milk recommended if dairy-free) and stir to combine. The milk makes the sauce creamier and gives the final dish that pot pie-like silkiness.
Add gnocchi, chicken, and peas (6–10 minutes)
- Add the 12 oz package of gluten-free gnocchi to the pot along with 1.5 cups shredded cooked chicken and 1/2 cup frozen peas.
- Reduce heat to a gentle simmer, cover partially, and cook until the gnocchi are tender and cooked through — usually 5–8 minutes depending on the brand. Stir occasionally to prevent sticking. Gnocchi will puff slightly and become pillowy when done.
Final seasoning and serve (1–2 minutes)
- Taste and adjust seasoning with additional seasoned salt and pepper if needed. If you want extra herb brightness, finish with a pinch of fresh parsley or a squeeze of lemon (optional).
- Serve warm, straight from the pot — the dish is at its best when hot and creamy.

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
Seasoned salt and pepper to taste
2 cloves garlic, pressed or minced
1 teaspoon poultry seasoning
Pinch dried thyme
3 tablespoons gluten-free flour
2 cups chicken stock or broth
1 cup milk (unsweetened almond milk recommended)
12 oz package gluten-free gnocchi
1.5 cups shredded chicken breast (about 0.5 lb pre-cooked)
1/2 cup frozen peas

Directions

Melt butter in a large pot over medium heat.
Add carrots, mushrooms, celery, and shallot; sauté until softened.
Stir in garlic, poultry seasoning, thyme, salt, and pepper; cook for 1 minute.
Sprinkle in gluten-free flour and stir to combine.
Gradually add chicken stock, stirring until thickened.
Pour in milk and mix well.
Add gnocchi, shredded chicken, and peas; simmer until gnocchi are tender.
Serve warm.

Keeping One Pot Gnocchi Chicken Pot Pie Fresh

Refrigerator: Store leftovers in an airtight container at 40°F (4°C) or below for 3–4 days.
Freezer: Freeze in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.
Reheating temperature: Reheat gently on the stove over low–medium heat or in a 325°F (160°C) oven until warmed through; stir occasionally and add a splash of stock or milk if the sauce has thickened too much.

Serving Ideas for One Pot Gnocchi Chicken Pot Pie

Serve in deep bowls with a sprinkle of freshly chopped parsley or chives for color and brightness.
Offer crunchy on-the-side: pair with crusty gluten-free bread, garlic croutons, or a simple green salad dressed with lemon vinaigrette to cut the richness.
For extra indulgence, top individual bowls with a crisp sheet of puff pastry briefly baked under a broiler until golden (gluten-free puff pastry if needed).

Tips to make One Pot Gnocchi Chicken Pot Pie (Q&A style)
Q: How do I keep the sauce creamy and not grainy?
A: Make sure to cook the roux for a minute before adding liquid and add the stock slowly while stirring to avoid lumps. Using a whisk for the first pour helps achieve a smooth sauce.

Q: Can I use raw chicken?
A: Yes — if using raw diced chicken, brown it briefly after sautéing the vegetables, then proceed with the recipes; you may need to simmer a few minutes longer to ensure the chicken is cooked through (internal temperature 165°F / 74°C).

Q: My gnocchi is sticking together — how can I prevent that?
A: Stir the pot gently but regularly after adding gnocchi, and ensure there’s enough liquid to allow them to move freely. If the sauce is thick, add an extra splash of stock.

Variation (if any)

Dairy-free swap (paragraph): To keep this recipe dairy-free, use vegan butter and unsweetened almond milk (as recommended). The dairy-free version still yields a creamy, satisfying sauce because the roux and simmering gnocchi contribute body. If you want a bit more richness, stir in a tablespoon of nutritional yeast just before serving for a savory boost.
Pie-top variation (comparison-style): For a more traditional pot-pie feel, bake the finished filling briefly with either puff pastry or a biscuit topping. Puff pastry gives a flaky, golden crown; biscuit dough creates a homier, biscuit-top pot pie. Both add extra cleanup but make a beautiful presentation for guests.

FAQs

Q: Can I make this ahead of time?
A: Yes — prepare through step 6 (before adding gnocchi and peas), cool quickly, and refrigerate. When ready to serve, reheat, add the gnocchi, chicken, and peas, then simmer until the gnocchi are cooked.

Q: What type of gnocchi is best?
A: Store-bought potato gnocchi works well, and the gluten-free variety called for here is convenient and reliable. Fresh homemade gnocchi will be softer and may cook more quickly, so adjust simmering time.

Q: How do I thicken the sauce if it’s too thin?
A: Mix a teaspoon of gluten-free flour or cornstarch with a little cold water to make a slurry, then stir into the simmering pot and cook a minute or two until it thickens. Alternatively, simmer uncovered a bit longer to reduce and thicken naturally.

What to expect on taste and texture
This dish should be rich and savory, with the pillowy softness of gnocchi replacing the traditional pie crust. The vegetables add a comforting mix of sweetness (carrots), umami (mushrooms), and subtle crunch (celery), while the shredded chicken provides protein and soak-up-the-sauce appeal. The finished texture is creamy, thick enough to coat a spoon, and satisfying without being heavy.

Make-ahead and batch-cooking notes

If you want to double the recipe for meal prep, consider storing the sauce and the gnocchi/chicken separately; gnocchi can soak up liquid over time, so keeping components separate preserves texture during storage.
Freeze single-serving portions for quick lunches — reheat gently and stir in a splash of stock if the sauce tightens in the freezer-to-fridge thaw.

Flavor boosters and add-ins

Fresh herbs: Stir in a tablespoon of chopped fresh parsley or tarragon at the end for brightness.
Lemon zest: A tiny bit of lemon zest right before serving can lift the whole pot.
Heat: Add a pinch of red pepper flakes when sautéing the aromatics for subtle warmth.

Troubleshooting

Sauce too thick after refrigerating: Add a splash of stock or milk while reheating and stir over low heat until loosened.
Gnocchi overcooked: Use a gentle simmer and keep cooking time to the package recommended time; fresh gnocchi cooks faster than frozen/dry.

A note on dietary needs
This recipe is designed with gluten-free flour and gluten-free gnocchi. To make it vegan, substitute vegan butter, dairy-free milk, use a plant-based chicken substitute or additional mushrooms/crumbled firm tofu for protein, and use a vegetable stock.

Final serving suggestions

Family-style pot: Bring the pot to the table and let everyone serve themselves; it’s great for cozy gatherings.
Lunch bowls: Leftovers make excellent quick lunches — reheat in a pot and top with a soft-boiled egg for extra protein.

Conclusion

If you want to see another home-cook’s spin and inspiration for cooking this sort of one-pot gnocchi comfort, check out One Pot Gnocchi Chicken Pot Pie at Iowa Girl Eats for a similar approach with helpful photos. For a different take on the concept and additional variations, take a look at Gnocchi Chicken Pot Pie on Brita Cooks.