Can I use regular gnocchi instead of gluten-free?

Absolutely. Regular gnocchi work perfectly in this One Pot Gnocchi Chicken Pot Pie . Just note that some packages are 16 ounces instead of 12. If you use more gnocchi, add a bit more broth or milk.

How long does this keep in the fridge?

Store leftovers in an airtight container for 3–4 days . Reheat gently on the stovetop with a splash of broth or milk.

Creamy gnocchi dishes can change texture after freezing, so it’s best enjoyed fresh or refrigerated.

What other vegetables can I add?

Great options include: Corn Green beans Spinach Diced potatoes Feel free to make it your own.

Can I make it vegetarian?

Yes! Replace the chicken with white beans or chickpeas and use vegetable broth instead of chicken stock.

One Pot Gnocchi Chicken Pot Pie: Easy 5-Step Comfort

Description

This One Pot Gnocchi Chicken Pot Pie is the ultimate cozy comfort dinner. Tender shredded chicken, pillowy gnocchi, carrots, mushrooms, and peas simmer in a rich, creamy sauce for a hearty meal that tastes like classic chicken pot pie meets chicken and dumplings. Best of all, everything cooks in one pot and is ready in under 30 minutes, making it perfect for busy weeknights.

Ingredients

Scale

4 tablespoons butter or vegan butter
1 cup sliced carrots
4 oz mushrooms, sliced
1 large celery rib (or 2 small), thinly sliced
1 large shallot or small onion, chopped
Seasoned salt and pepper, to taste
2 cloves garlic, minced or pressed
1 teaspoon poultry seasoning
Pinch of dried thyme
3 tablespoons gluten-free flour (or all-purpose flour)
2 cups chicken broth or stock
1 cup milk (any kind, such as unsweetened almond milk)
12 oz package gluten-free gnocchi
1½ cups shredded cooked chicken breast (about ½ lb)
½ cup frozen peas

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Instructions

1. Sauté the vegetables

Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add carrots, mushrooms, celery, and shallot or onion. Cook for 3–4 minutes until the mushrooms release their liquid and it evaporates.

Season with salt and pepper and continue cooking another 6–7 minutes until the vegetables are tender.

2. Add aromatics

Stir in the garlic, poultry seasoning, and dried thyme. Cook for 1–2 minutes until fragrant.

3. Build the sauce

Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.

Slowly pour in the chicken broth while stirring to avoid lumps. Add the milk and increase heat slightly until the mixture begins to simmer.

4. Cook the gnocchi

Add the gnocchi and stir well. Reduce heat to medium and simmer for about 5–6 minutes, stirring occasionally, until the gnocchi are tender.

5. Finish the dish

Stir in shredded chicken and frozen peas. Let everything heat through for 2–3 minutes. Taste and adjust seasoning with salt and pepper if needed. Serve warm.

Notes

Rotisserie chicken works perfectly and saves time.

If using a 16 oz package of gnocchi instead of 12 oz, add a little extra broth or milk to keep the sauce creamy.

To make this recipe dairy-free, use vegan butter and plant-based milk.

Leftovers keep well in the refrigerator for up to 3–4 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 467 kcal
Sugar: 9 g
Sodium: 1227 mg
Fat: 19 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 80 mg