Hi everyone, Emily here! There is something undeniably nostalgic about a chicken pot pie, but let’s be honest—sometimes we just don’t have the time to mess with a pie crust. That’s where this One-Pot Gnocchi Chicken Pot Pie comes in. Imagine all the creamy, herb-infused flavors of a traditional pot pie, but instead of a crust, we use pillowy, tender potato gnocchi. It’s a total game-changer. This dish is hearty, soul-warming, and made entirely in one pot, which means you spend less time cleaning and more time curled up with a bowl of this goodness. Whether you’re gluten-free or just a lover of comfort food, this recipe is about to become your new favorite weeknight rescue.
Why You’ll Love This Recipe
- One-Pot Magic: Everything cooks in a single Dutch oven or soup pot, making cleanup incredibly easy.
- Gnocchi Twist: The potato gnocchi adds a chewy, decadent texture that is even more satisfying than a standard pie crust.
- Hearty & Wholesome: It’s loaded with fresh vegetables and lean protein, making it a complete, balanced meal.
- Gluten-Free Friendly: This recipe is naturally adaptable and tastes just as amazing with gluten-free substitutions.
Equipment
- Dutch Oven or Large Soup Pot: Essential for one-pot cooking; ensures even heat distribution for sautéing and simmering.
- Chef’s Knife: For slicing the carrots, celery, and mushrooms.
- Wooden Spoon: For stirring the roux and gently mixing the gnocchi without breaking them.
Ingredients
- Butter or Vegan Butter: 4 Tablespoons; used to sauté the vegetables and create a rich, golden base.
- Carrots: 1 cup; sliced into coins for a touch of natural sweetness and color.
- Mushrooms: 4 oz; sliced to add a savory, earthy umami depth to the sauce.
- Celery: 1 large or 2 small ribs; thinly sliced to provide a classic aromatic foundation.
- Shallot or Onion: 1 large; chopped finely to melt into the creamy sauce.
- Seasoned Salt and Pepper: To taste; I love using a homemade seasoned salt for that extra flavor punch.
- Garlic: 2 cloves; pressed or minced to infuse the dish with a warm, savory aroma.
- Poultry Seasoning: 1 teaspoon; the essential herb blend that gives it that “pot pie” nostalgia.
- Dried Thyme: 1 pinch; adds a subtle, earthy herbal note that pairs perfectly with chicken.
- Flour: 3 Tablespoons; use gluten-free or all-purpose to thicken the sauce into a velvety gravy.
- Chicken Stock or Broth: 2 cups; the savory liquid base that the gnocchi simmers in.
- Milk: 1 cup; any kind (I prefer unsweetened almond milk) to add a luxurious creaminess.
- Gnocchi: 12 oz; soft potato dumplings (ensure they are gluten-free if needed) that act as the “crust.”
- Shredded Chicken Breast: 1-1/2 cups; pre-cooked and shredded for an easy protein addition.
- Frozen Peas: 1/2 cup; added at the end for a bright pop of color and sweetness.
Instructions
- Sauté the aromatic base: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the carrots, mushrooms, celery, and shallots.
- Evaporate the moisture: Cook for about 3-4 minutes until the liquid released by the mushrooms has vanished.
- Soften the vegetables: Cook for another 6-7 minutes, seasoning with your salt and pepper. Turn the heat down slightly if the veggies are browning too fast; you want them tender and translucent.
- Infuse the herbs: Add the garlic, poultry seasoning, and dried thyme. Saute for 1-2 minutes until the garlic is incredibly fragrant.
- Thicken the sauce: Sprinkle the flour over the vegetables. Stir well to coat every piece and cook for 1 minute to toast the flour.
- Simmer the liquid: Slowly pour in the chicken broth while stirring constantly to avoid any lumps. Add the milk and bring the mixture to a gentle simmer over medium-high heat.
- Cook the gnocchi: Stir the dumplings into the simmering sauce. Reduce the heat to medium and cook for 5-6 minutes, stirring frequently, until the gnocchi are tender and pillowy.
- Final additions: Stir in the shredded chicken and frozen peas. Once the peas are heated through, taste and adjust your seasoning with extra salt or pepper if desired.
- Ladle and serve: Serve immediately while the sauce is hot, thick, and glossy.
You Must Know
- Technique Alert: When sautéing the mushrooms, it is crucial to wait until their liquid has fully evaporated before moving to the next step. This concentrates their flavor and prevents your pot pie sauce from becoming watery.
- Allergy Note: If you are cooking for someone with celiac disease, ensure your gnocchi and poultry seasoning are certified gluten-free.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: The gnocchi will continue to absorb the sauce as it sits. When reheating on the stovetop or in the microwave, add a splash of chicken broth or milk to loosen it back up to its original creaminess.
- Freezing: While you can freeze this, the texture of the gnocchi may become slightly softer upon thawing. It is best enjoyed fresh or from the fridge.
Ingredient Substitutions
- The Protein: Leftover Thanksgiving turkey is a fantastic substitute for the shredded chicken.
- The Flour: If you aren’t gluten-free, standard all-purpose flour works perfectly for the roux.
- The Gnocchi: If you can’t find gnocchi, you can use wide egg noodles, though you may need to increase the broth slightly.
Serving Suggestions
This is a hearty meal on its own, but it pairs beautifully with:
- A crisp, bright side salad with a lemon vinaigrette to cut through the richness.
- Warm, gluten-free biscuits or crusty bread for dipping.
- A garnish of fresh parsley or chives for a bit of herbal brightness.
Cultural and Historical Context
The “Pot Pie” has roots dating back to the Roman Empire, where it was often served at banquets. It became a staple in English cuisine before traveling to America. This modern twist replaces the traditional pastry crust with Italian gnocchi, creating a “fusion” dish that captures the heart of American comfort with an Italian texture.
Seasonal Adaptations
- Spring: Swap the mushrooms for fresh asparagus spears and leeks.
- Summer: Use fresh corn off the cob and zucchini in place of the carrots.
- Winter: Add a diced parsnip or turnip for an extra earthy, root-vegetable vibe.
Perfect Occasions
- Busy Weeknights: A 30-minute meal that feels like you spent hours in the kitchen.
- Cold/Rainy Days: The ultimate “warm-your-bones” dinner.
- Meal Prep: It holds up surprisingly well for office lunches the next day.
Freezer Meal Conversion
To prep this as a freezer meal, sauté the vegetables and aromatics (Steps 1-4), let them cool, and freeze them in a gallon-sized bag with the shredded chicken. On cooking day, dump the bag into a pot, add your flour and liquids, and proceed with cooking the gnocchi fresh.
Pro Tips
- Check Your Package Size: Gnocchi often comes in 12oz or 16oz packages. If you use a 16oz package, be sure to add an extra 1/2 cup of broth so your sauce doesn’t disappear!
- Don’t Overcook: Gnocchi cooks very quickly. Once they start to look “puffy,” they are done. Overcooking will lead to a mushy texture.
- Use Rotisserie Chicken: For the fastest prep, use a store-bought rotisserie chicken for your shredded protein.
FAQs About Recipes
Can I use shelf-stable gnocchi?
Yes! Shelf-stable, refrigerated, or frozen gnocchi all work. Just follow the cook time on the package until they are tender.
How do I make this dairy-free?
Simply use vegan butter and a dairy-free milk like unsweetened almond or cashew milk.
What if my sauce is too thick?
Simply whisk in a little more chicken broth, one tablespoon at a time, until it reaches your desired consistency.
One Pot Gnocchi Chicken Pot Pie
Ingredients
Equipment
Method
- Melt butter in a large pot and sauté carrots, mushrooms, celery, and shallots until tender.
- Add garlic and herbs; cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir for 1 minute.
- Slowly whisk in the chicken stock and milk; bring to a simmer.
- Add gnocchi and simmer for 5-6 minutes until tender, stirring frequently.
- Stir in the shredded chicken and peas.
- Season to taste and serve immediately.
Video
Notes
