The first cool breath of fall always pulls me into the kitchen in search of something warm and simple. I find comfort in one-pan recipes that feel like a hug on a plate and that cook up quickly on weeknights when the calendar is full and patience is short. In those moments I reach for a dish that tastes like home and yet feels a little playful. One Pot Gnocchi Chicken Pot Pie sits right in that sweet spot, marrying pillowy gnocchi with creamy, savory pot-pie flavors in a single pot. It’s the kind of meal that makes everyone at the table slow down and smile. If you’ve ever loved a cozy casserole but wanted less fuss and fewer dishes to wash, this recipe will become your new weeknight hero. For another quick, flavorful chicken weeknight idea, I sometimes pull inspiration from this instant pot favorite I wrote about here: Honey Garlic Chicken Instant Pot recipe.
Kitchen Essentials You’ll Need
Good tools make a cozy meal feel effortless. For this recipe you want a pot that holds heat well and gives you nice surface contact for sautéing. A heavy Dutch oven or large soup pot is perfect because it browns and simmers evenly. A wooden spoon helps you stir without scratching. A sharp knife and a good cutting board speed prep and make slicing vegetables satisfyingly neat.
- Dutch oven or large soup pot
- Chef’s knife and cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle and serving bowls
These items make the process calm and enjoyable. If you have a silicone spatula, use it to scrape the bottom when you add the flour so nothing clings or burns. Good lighting and a timer help you stay relaxed and present while cooking.
Why You’ll Love This One Pot Gnocchi Chicken Pot Pie
This recipe is all about comfort with a little twist. Imagine a steaming bowl of silky broth, tender gnocchi that melt into the sauce, and pieces of shredded chicken that soak up savory, herby goodness. The vegetables give the dish a gentle crunch and bright color so each spoonful is balanced. It tastes like a pot pie without the fuss of pastry. That makes it perfect for busy nights, lazy weekends, or when you need a bowl that feels like a warm blanket.
- Texture heaven: soft gnocchi, chunky vegetables, and shredded chicken create lovely contrast.
- Speed and simplicity: everything cooks together so you get dinner fast and with fewer dishes.
- Cozy flavor profile: poultry seasoning and thyme give familiar pot-pie notes while garlic and shallots add depth.
- Family friendly: picky eaters often gravitate toward gnocchi and the mild, creamy sauce.
This dish captures comfort food nostalgia while being modern and practical. Whether you’re serving it to kids after soccer practice or enjoying a quiet dinner with a loved one, it feels like home. The combination of herb-scented broth and the pillowy gnocchi is so satisfying that leftovers are still a treat.
One Pot Gnocchi Chicken Pot Pie Ingredients
4 Tablespoons butter or vegan butter, 1 cup sliced carrots, 4 oz mushrooms (sliced), 1 large or 2 small ribs celery (thinly sliced), 1 large shallot or small onion (chopped), Homemade seasoned salt and pepper, 2 cloves garlic (pressed or minced), 1 teaspoon poultry seasoning, Pinch dried thyme, 3 Tablespoons gluten free flour (or AP flour if not GF), 2 cups chicken stock or broth, 1 cup milk (any kind, unsweetened almond milk recommended), 12 oz package gluten free gnocchi, 1-1/2 cups shredded chicken breast (~1/2lb pre-cooked), 1/2 cup frozen peas
Beyond that exact list I usually keep a few pantry basics on hand like extra salt, freshly ground black pepper, and a splash of olive oil for finishing if needed. If you want to boost richness, stir in a tablespoon of cream cheese or a splash of heavy cream at the end. If following a gluten-free or dairy-free path, the ingredients above already allow swaps. The gnocchi and flour listed can be gluten-free varieties and vegan butter and almond milk keep it dairy-free and still creamy.
Step-by-Step Instructions
- Heat a Dutch oven or large soup pot over medium-high heat. Add butter and let it melt. Watch for the butter to become glossy and slightly fragrant but not browned; this signals a perfect start.
- Sauté sliced carrots, mushrooms, celery, and shallots for about 3-4 minutes until softened. You should see the vegetables soften and the shallots turn translucent while the mushrooms release a little moisture.
- Season with homemade salt and pepper. Cook for another 6-7 minutes. The vegetables will begin to take on color and the aromas will become deeper and sweeter.
- Add garlic, poultry seasoning, and thyme. Cook for 1-2 minutes. When the garlic becomes fragrant and you can smell the herbs, you know it is ready for the next step.
- Sprinkle flour over vegetables. Stir to coat and cook for 1 minute. The flour will look like a dusting at first and then mingle into a paste as it toasts slightly.
- Gradually add chicken stock while stirring to avoid lumps. Pour in a little at a time and stir until the sauce smooths out into a velvety liquid.
- Pour in milk and bring to a simmer. The liquid should gently bubble around the edges and thicken slightly, smelling creamy and comforting.
- Add gnocchi and simmer for 5-6 minutes until tender. The gnocchi will puff and soften; taste one to confirm it is cooked through and pillowy.
- Gently fold in shredded chicken and peas. Taste and season if necessary. The chicken will warm through and the peas will add a pop of color and a sweet finish.
- Ladle into bowls and enjoy! Serve hot so the steam carries the aroma of thyme and butter to the table.
Fun Variations You Can Try
- Swap proteins: Use leftover turkey for a holiday twist or shredded rotisserie chicken for an ultra-quick version.
- Make it vegetarian: Omit the chicken and add cubed tofu or an extra cup of mushrooms and a splash of soy sauce for umami.
- Spice it up: Stir in a pinch of red pepper flakes or a teaspoon of smoked paprika for gentle warmth.
- Cheesy finish: Stir in 1/2 cup grated Parmesan or a melty cheese of your choice at the end for funk and richness.
- Green boost: Fold in chopped kale or spinach for color and nutrients. Add them at the end so they wilt but stay bright.
- Swap gnocchi: Try potato dumplings or small pillow-like ravioli if you aren’t gluten-free and want a different texture.
These variations let you tailor the dish to seasonal produce, dietary needs, or whatever’s left in your fridge. They keep the base comforting while letting you experiment a little each time.
How I Love to Serve It
I serve this in shallow bowls so the steam carries the scent of butter and thyme when I set the pot on the table. A simple drizzle of extra virgin olive oil or a bit of melted butter on top lifts the flavors and gives a glossy finish. For texture contrast I sometimes crumble toasted breadcrumbs or crushed herbed crackers over the top. A squeeze of lemon brightens the whole bowl if you want to cut through the creaminess.
Pair it with simple sides like a crisp green salad or oven-roasted asparagus. Warm biscuits or crusty gluten-free bread are lovely for sopping up the sauce. For family meals I set bowls in the center and let everyone serve themselves. For a quieter dinner I plate it with a small side of pickled vegetables to cut richness.
- Shallow bowls for warmth and easy spooning
- Olive oil or melted butter drizzle for sheen
- Crunchy topping like toasted panko for texture
- Light salad or roasted veg on the side
Sharing this meal feels like passing along comfort. It’s the kind of bowl you can cozy into and chat over without fuss.
Helpful Tips from My Kitchen
Cook confidently with a few simple tips I use every time. First, prep everything before you heat the pot so you can move smoothly from sauté to simmer. Keep vegetables roughly similar in size so they cook evenly. When adding flour, sprinkle it over the vegetables and stir for a minute to remove that raw flour taste before adding the stock.
- Use warm stock if possible so the mixture returns to a simmer faster.
- Taste as you go. Poultry seasoning varies in strength; add gradually to find your ideal balance.
- If the sauce seems too thick, stir in a little extra stock or milk until it loosens to your liking.
- For extra depth, brown the mushrooms a touch longer until they have golden edges.
- Leftovers thicken in the fridge. Reheat gently on the stovetop with a splash of milk to restore creaminess.
I also find keeping a small jar of seasoned salt makes seasoning quick and consistent. For weeknight speed, shred leftover cooked chicken with two forks or buy pre-shredded rotisserie meat. And if you want to add brightness right before serving, a light sprinkle of fresh parsley does wonders. For another one-pot pasta inspiration with a peppery kick, try my creamy linguine recipe here: One Pot Spicy Chicken Linguine in Creamy Sauce.
Important Cooking Reminders
- Always watch the butter as it melts so it does not brown and taste nutty unless you want that deeper flavor.
- When reheating, use low heat and add a little milk or stock to keep the sauce smooth and prevent separation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in a shallow container for up to 2 months; thaw overnight in the fridge before reheating.
- Avoid overcooking the gnocchi during the initial simmer or it can become mushy when reheated.
Nutritional Information (Estimated)
This is a comforting, moderately rich meal. Per serving estimates might be around 450-550 calories depending on exact ingredients and portion size. Carbohydrates come mainly from the gnocchi with added fiber from carrots and peas. Fat content comes from butter and any added cheese or cream. Protein is solid thanks to the shredded chicken. Exact numbers will vary with brand choices and substitutions but expect a satisfying balance of macronutrients for a one-bowl dinner that fills you up.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Yield: 4 generous servings
Common Questions You Might Have
How do I make this dairy-free and still creamy?
Use vegan butter and an unsweetened plant milk like almond or oat. If you want extra silkiness, stir in a spoonful of dairy-free cream cheese or a splash of canned coconut milk at the end. If using gluten-free flour, make sure your gnocchi is also GF.
Can I use uncooked chicken or do I need pre-cooked?
Pre-cooked shredded chicken is the fastest route and is what the ingredient list assumes. If using raw chicken, cut it into small bite-sized pieces and cook it in the pot after the vegetables have softened, then proceed with the flour step to thicken. Make sure the chicken reaches 165°F internally.
What if my gnocchi clumps or sticks together?
Gnocchi can sometimes stick if overcrowded. Stir gently after adding and give them a bit of space to cook. If they start to clump, a splash of stock and a gentle stir usually loosens them. Also avoid over-stirring during that tender 5-6 minute simmer so they maintain shape.
Conclusion
When I take that first spoonful of One Pot Gnocchi Chicken Pot Pie I’m always struck by how something so simple can feel so indulgent. The warmth rises like a memory of family dinners and quiet autumn evenings. It’s a recipe that fits into busy lives while still offering the comfort of a slow-simmered pot pie. The pillowy gnocchi, the tender shredded chicken, and the sweet bites of carrot and peas come together in a creamy blanket of herb-scented goodness. Whether you’re feeding a family or savoring a bowl for one, this one-pot meal makes the ordinary feel special. Keep a pot of this on rotation and you’ll find it becomes one of those recipes you return to with gratitude on chilly nights.
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One Pot Gnocchi Chicken Pot Pie
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free (if using vegan butter and almond milk)
Description
A comforting one-pot meal that combines pillowy gnocchi with creamy pot-pie flavors, perfect for busy weeknights.
Ingredients
- 4 Tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4 oz mushrooms (sliced)
- 1 large or 2 small ribs celery (thinly sliced)
- 1 large shallot or small onion (chopped)
- Homemade seasoned salt and pepper
- 2 cloves garlic (pressed or minced)
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 Tablespoons gluten free flour (or AP flour)
- 2 cups chicken stock or broth
- 1 cup milk (unsweetened almond milk recommended)
- 12 oz package gluten free gnocchi
- 1–1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Heat a Dutch oven or large soup pot over medium-high heat. Add butter and let it melt without browning.
- Sauté sliced carrots, mushrooms, celery, and shallots for 3-4 minutes until softened.
- Season with homemade salt and pepper. Cook for another 6-7 minutes until vegetables begin to take on color.
- Add garlic, poultry seasoning, and thyme. Cook for 1-2 minutes until fragrant.
- Sprinkle flour over vegetables, stir to coat, and cook for 1 minute.
- Gradually add chicken stock while stirring to avoid lumps. Stir until smooth.
- Pour in milk and bring to a simmer, thickening slightly.
- Add gnocchi and simmer for 5-6 minutes until tender.
- Gently fold in shredded chicken and peas, season to taste.
- Ladle into bowls and enjoy while hot!
Notes
For a creamy finish, stir in cream cheese or heavy cream. Serve with a drizzle of olive oil and a sprinkle of fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: gnocchi, chicken pot pie, comfort food, one pot meal, gluten-free