Go Back

One Pot Gnocchi Chicken Pot Pie

A comforting one-pot meal featuring creamy sauce, tender chicken, hearty vegetables, and pillowy gnocchi.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

For the Base
  • 4 Tablespoons butter or vegan butter
  • 1 cup sliced carrots Choose vibrant, fresh carrots.
  • 4 oz mushrooms, sliced
  • 1 large 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 dried thyme
  • 3 Tablespoons gluten free flour (or AP flour if not GF)
  • 2 cups chicken stock or broth Homemade preferred for richer flavor.
  • 1 cup milk (any kind, e.g., unsweetened almond milk) Substitute with dairy-free if needed.
  • 12 oz package gluten free gnocchi
  • 1.5 cups shredded chicken breast (~1/2lb pre-cooked)
  • 1/2 cup frozen peas

Method
 

Preparation
  1. Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the sliced carrots, mushrooms, celery, and shallots. Sauté until the mushrooms release their moisture and the pan is dry, about 3-4 minutes. Season with homemade seasoning salt and pepper.
  2. Incorporate the garlic, poultry seasoning, and dried thyme, sautéing until fragrant, about 1-2 minutes.
  3. Sprinkle the flour over the vegetable mixture, stirring to coat before cooking for 1 minute. Slowly pour in the chicken broth while constantly stirring to avoid lumps. Add the milk, increasing the heat to medium-high.
  4. Bring the mixture to a simmer, stirring occasionally until it thickens.
  5. Add the gluten-free gnocchi and stir, lowering the heat to medium, and allow to simmer for 5-6 minutes, stirring frequently.
  6. Stir in the shredded chicken and frozen peas. Taste and adjust seasoning as necessary.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days or freeze individual portions for up to three months. Reheat gently on the stove, adding a splash of milk for creaminess.