Description
One Pot Gnocchi Chicken Pot Pie is a comforting and creamy dish that combines tender shredded chicken, soft gluten-free gnocchi, and a medley of vegetables all cooked together in a luscious, savory sauce. This easy one-pot recipe delivers a warm, cozy meal perfect for busy weeknights, offering the satisfying flavors of a classic chicken pot pie with a unique twist using gnocchi instead of a traditional crust.
Ingredients
Scale
Proteins and Dairy
- 1.5 cups shredded chicken breast (about 0.5 lb pre-cooked)
- 4 tablespoons butter or vegan butter
- 1 cup milk (unsweetened almond milk recommended)
Vegetables
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1 large or 2 small ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- 2 cloves garlic, pressed or minced
- 1/2 cup frozen peas
Dry Ingredients & Seasonings
- Seasoned salt and pepper to taste
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 tablespoons gluten-free flour
- 12 oz package gluten-free gnocchi
- 2 cups chicken stock or broth
Instructions
- Melt Butter: Melt butter in a large pot over medium heat to prepare the base for sautéing the vegetables.
- Sauté Vegetables: Add carrots, mushrooms, celery, and shallot to the pot and sauté until they are softened, which helps to build flavor in the dish.
- Add Seasonings and Garlic: Stir in garlic, poultry seasoning, dried thyme, seasoned salt, and pepper. Cook for 1 minute to release the aromatic flavors.
- Incorporate Flour: Sprinkle gluten-free flour over the vegetables and stir well to combine; this will help thicken the sauce later on.
- Add Chicken Stock: Gradually pour in the chicken stock, stirring constantly to avoid lumps, and cook until the mixture thickens to a gravy-like consistency.
- Mix in Milk: Pour in the milk (almond milk recommended) and stir to blend everything smoothly into a creamy sauce.
- Add Gnocchi, Chicken, and Peas: Stir in the gluten-free gnocchi, shredded chicken, and frozen peas. Reduce heat and simmer gently until the gnocchi are tender and cooked through, absorbing the flavors.
- Serve Warm: Once everything is cooked and the sauce is thick and creamy, serve the pot pie warm for a comforting meal.
Notes
- Use gluten-free flour and gnocchi to make this recipe gluten-free.
- For a dairy-free version, substitute butter and milk with vegan butter and unsweetened almond milk respectively.
- Do not overcook the gnocchi to maintain their soft yet firm texture.
- Homemade chicken broth enhances flavor but store-bought broth works well too—adjust salt accordingly.
- Let the dish rest for a few minutes after cooking to allow flavors to meld.
- Optional garnish with fresh parsley adds color and freshness.
- Reheat gently with a splash of broth or milk to restore creaminess.
- This dish can be frozen for up to 2 months in an airtight container.
