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One Pot Gnocchi Chicken Pot Pie Recipe

One Pot Gnocchi Chicken Pot Pie Recipe
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★★★★★

4.8 from 18 reviews

This One Pot Gnocchi Chicken Pot Pie is a comforting and hearty dish combining tender gnocchi, shredded chicken, and a medley of vegetables in a creamy, savory sauce. Perfect for a cozy weeknight meal, it’s made entirely in one pot for easy preparation and minimal cleanup. Gluten-free options and dairy-free substitutions make it adaptable to various diets.

Ingredients

Scale

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

Seasonings

  • Homemade seasoned salt and pepper, to taste
  • 1 teaspoon poultry seasoning
  • Pinch dried thyme

Liquid & Dairy

  • 2 cups chicken stock or broth
  • 1 cup milk, any kind (unsweetened almond milk recommended)

Other Ingredients

  • 4 Tablespoons butter or vegan butter
  • 3 Tablespoons gluten free flour (or all-purpose flour if not gluten-free)
  • 12 oz package gluten free gnocchi
  • 1 1/2 cups shredded chicken breast (~1/2 lb pre-cooked)

Instructions

  1. Sauté Vegetables: Heat a Dutch oven or large soup pot over medium-high heat and melt the butter. Add the carrots, mushrooms, celery, and shallots/onions. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoned salt and pepper. Continue to sauté, lowering the heat slightly if needed, until the vegetables are tender, about 6-7 more minutes.
  2. Add Aromatics and Seasonings: Stir in the garlic, poultry seasoning, and dried thyme. Sauté for 1-2 minutes until the garlic becomes very fragrant.
  3. Create the Roux: Sprinkle the gluten free flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
  4. Add Liquids and Simmer: Slowly pour in the chicken broth while stirring continuously to avoid lumps. Add the milk and increase the heat to medium-high. Bring the mixture to a gentle simmer, occasionally stirring.
  5. Cook Gnocchi: Add the gnocchi to the simmering sauce and stir to combine. Reduce the heat to medium and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
  6. Combine Chicken and Peas: Stir in the shredded chicken and frozen peas. Heat through and taste, adjusting seasoning with additional seasoned salt and pepper if needed.
  7. Serve: Ladle the pot pie mixture into bowls and serve hot for a delicious one-pot meal.

Notes

  • You can substitute regular flour for gluten free flour if you are not gluten-sensitive.
  • Use vegan butter and plant-based milk to make this dish dairy-free and vegan-friendly (replace chicken with plant-based protein).
  • Leftovers store well in the refrigerator for 3-4 days and can be reheated gently on the stove or microwave.
  • Add fresh herbs like parsley or thyme at the end for extra flavor.
  • Adjust the thickness of the sauce by adding more broth or milk as needed.

Nutrition

Keywords: one pot meal, gnocchi recipe, chicken pot pie, gluten free dinner, quick comfort food, easy weeknight dinner

Find it online: https://topreci.com/one-pot-gnocchi-chicken-pot-pie-recipe/