Imagine combining the creamy, savory richness of a classic chicken pot pie with the tender, pillowy satisfaction of chicken and dumplings. That is exactly what this One Pot Gnocchi Chicken Pot Pie delivers. It is a hug in a bowl—warm, filling, and incredibly easy to pull together on a busy weeknight. By swapping the traditional pie crust for soft potato gnocchi, you get all that beloved comfort food flavor in a fraction of the time, and with only one pot to clean!
Why You’ll Love This Recipe
- Ultimate Comfort Hybrid: It brilliantly mashes up two classics—Chicken Pot Pie and Chicken & Dumplings.
- One-Pot Wonder: Cleanup is a breeze since everything, from sautéing the veggies to simmering the sauce, happens in a single Dutch oven.
- Texture Heaven: The creamy sauce clings to the tender gnocchi and crisp-tender vegetables, creating perfect bites.
- Quick & Flexible: It comes together in about 45 minutes and easily adapts to gluten-free or dairy-free needs.
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; creates the rich base for sautéing vegetables and forming the roux.
- Carrots: 1 cup, sliced; provides sweetness and a pop of color.
- Mushrooms: 4 oz, sliced; adds a deep, savory umami flavor to the filling.
- Celery: 1 large or 2 small ribs, thinly sliced; essential for that classic pot pie aromatic base.
- Shallot or Onion: 1 large shallot or small onion, chopped; builds the savory foundation of the dish.
- Seasoned Salt & Pepper: To taste; seasoning every layer is key for depth.
- Garlic: 2 cloves, pressed or minced; adds aromatic punch.
- Poultry Seasoning: 1 teaspoon; the signature herb blend that makes it taste like “pot pie.”
- Dried Thyme: Pinch; complements the poultry seasoning with earthy notes.
- Flour: 3 Tablespoons (Gluten-Free or AP); acts as the thickener for the creamy sauce.
- Chicken Stock or Broth: 2 cups; the savory liquid base.
- Milk: 1 cup (any kind, unsweetened almond milk works great); makes the broth creamy and luscious.
- Gnocchi: 12 oz package (Gluten-Free recommended); these potato dumplings replace the crust.
- Shredded Chicken Breast: 1 ½ cups (approx. ½ lb pre-cooked); protein-packed and convenient (rotisserie works well).
- Frozen Peas: ½ cup; adds sweetness and bright green color at the very end.
Instructions
- Sauté the vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the carrots, mushrooms, celery, and shallots/onions. Sauté for 3-4 minutes until the mushrooms release their liquid and it evaporates. Season with seasoned salt and pepper.
- Soften the base: Continue to sauté, turning the heat down slightly if needed, for another 6-7 minutes until the vegetables are tender.
- Add aromatics: Stir in the pressed garlic, poultry seasoning, and dried thyme. Sauté for 1-2 minutes until the garlic is very fragrant.
- Create the roux: Sprinkle the flour over the vegetables and stir well to coat everything. Cook for 1 minute to cook off the raw flour taste.
- Build the sauce: Slowly pour in the chicken broth while stirring constantly to avoid lumps. Then, add the milk and turn the heat back up to medium-high. Bring the mixture to a simmer, stirring occasionally.
- Simmer the gnocchi: Once simmering, add the gnocchi and stir to combine. Reduce the heat to medium and simmer, stirring frequently, for 5-6 minutes until the gnocchi are tender and pillowy.
- Finish the dish: Stir in the cooked shredded chicken and frozen peas. Taste the sauce and add more seasoned salt and pepper if necessary. Ladle into bowls and serve warm.
You Must Know
- Gnocchi Size Matters: Most standard gnocchi packages are 12oz, but some are 16oz. If you use a larger pack, you may need to add a splash more broth or milk so the sauce doesn’t get too thick.
- Sauce Thickness: The sauce will continue to thicken as it cools. If it looks a little loose right off the stove, give it 5 minutes to settle.
Storage Tips
- Fridge: Store leftovers in an airtight container for 3-4 days. The gnocchi will soften slightly as they sit in the sauce.
- Reheating: Warm gently on the stove over medium-low heat. You may need to add a splash of broth or water to loosen the sauce.
- Freezing: Freezing is possible but not ideal, as cream-based sauces can separate and gnocchi can become mushy upon thawing. If you must freeze, do so in individual portions.
Ingredient Substitutions
- Protein: Swap chicken for leftover turkey (perfect after holidays!) or use a store-bought rotisserie chicken for speed.
- Vegetables: Feel free to add corn, green beans, or diced potatoes if you want it heartier.
- Dairy: You can use heavy cream for a richer sauce, or stick to unsweetened almond/oat milk for a lighter, dairy-free version.
Serving Suggestions
- Crusty Bread: Serve with a warm baguette or garlic bread to mop up the creamy sauce.
- Green Salad: A crisp arugula or mixed green salad with a lemon vinaigrette cuts through the richness of the stew.
- Biscuits: If you really miss the “crust” element, serve a flaky biscuit on the side.
Cultural and Historical Context
Chicken pot pie originates from the Roman Empire, where meat pies were served at banquets. It evolved through medieval Europe before landing in America, where it became a comfort food staple. Gnocchi, dating back to Roman times as well, are Italian dumplings traditionally made from potato, semolina, or flour. This recipe represents a modern American fusion, prioritizing convenience and comfort by merging these two historic dishes.
Seasonal Adaptations
- Autumn: Add diced butternut squash or sweet potato for an autumnal twist.
- Spring: Use asparagus tips and leeks instead of celery and carrots for a lighter, greener version.
Perfect Occasions
- Busy Weeknights: When you need a wholesome meal in under an hour.
- Rainy Days: Ideally suited for cold or gloomy weather when you crave warmth.
- Meal Prep: Make a big batch on Sunday for easy lunches throughout the week.
Freezer Meal Conversion
To make this a freezer-friendly kit: Chop all your raw veggies (carrots, celery, onions, mushrooms) and freeze them in a bag. Freeze the cooked chicken in a separate bag. Keep the frozen peas, gnocchi, and pantry staples (stock, spices, flour) ready. On cooking day, just sauté the frozen veggie mix (it will take a few extra minutes to release water) and proceed with the recipe.
Pro Tips
- Brown the Mushrooms: Don’t rush the mushrooms. Let them release their liquid and brown properly; this adds a depth of flavor that mimics a slow-cooked stew.
- Pre-Cooked Chicken: This is the perfect use for leftover roast chicken. If you don’t have any, quickly poach two chicken breasts while you chop your veggies.
- Don’t Overcook Gnocchi: Gnocchi cook very fast. Once they float or feel tender, they are done. Overcooking them can make them gummy.
FAQs About Recipes
Can I make this gluten-free?
Yes! Just ensure you use a gluten-free all-purpose flour blend for the thickener and purchase certified gluten-free gnocchi (like DeLallo brand).
Can I use raw chicken?
It is best to use pre-cooked chicken for this specific method to ensure the timing works with the gnocchi. If using raw, cut it into bite-sized pieces and brown it with the onions and carrots in step 1 until fully cooked.
My sauce is too thin, what do I do?
Let it simmer a few minutes longer. The starch from the gnocchi helps thicken it. If it’s still too thin, mix 1 tsp of cornstarch with a splash of cold water and stir it into the bubbling sauce.
One Pot Gnocchi Chicken Pot Pie
Ingredients
Equipment
Method
- Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in pan then add carrots, mushrooms, celery, and shallots/onions.
- Saute until the mushrooms release their liquid and the liquid has evaporated, 3-4 minutes.
- Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.
- Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes.
- Sprinkle flour over vegetables then stir to coat and cook for 1 minute.
- Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high.
- Bring mixture to a simmer, stirring occasionally, then add gnocchi and stir combine.
- Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes.
- Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls then serve.
