One Pot Gnocchi Chicken Pie Recipe
If you’re craving comfort food but want to keep things simple and hassle-free, this One Pot Gnocchi Chicken Pie Recipe is absolutely going to become one of your favorites. It’s creamy, cozy, and packed with tender chicken and soft gnocchi — all cooked in just one pot! Trust me, you’re going to love the way the flavors come together, and the easy clean-up is an added bonus. So, grab your favorite Dutch oven, and let me walk you through how to make this fan-freaking-tastic meal.
Why This Recipe Works
- One pot convenience: Everything cooks in the same dish, so dirty dishes are minimal.
- Creamy and comforting: The combo of chicken broth, milk, and thickened sauce gives that perfect pot pie feel without baking crust.
- Gnocchi magic: Soft, pillowy gnocchi acts as a hearty, satisfying stand-in for pie crust or dumplings.
- Flexible and forgiving: You can swap in veggies or protein easily, so it works for plenty of tastes and ingredients on hand.
Ingredients & Why They Work
I love how this One Pot Gnocchi Chicken Pie Recipe combines simple, wholesome ingredients that build layers of flavor without fuss. Each component plays a crucial role — from tender veggies to that rich, creamy sauce. Shopping tip: grab good quality chicken broth and fresh vegetables to really elevate this dish.
- Butter or vegan butter: Adds richness and helps build your flavorful base.
- Carrots: Sweetness and a bit of crunch, they soften nicely without falling apart.
- Mushrooms: Adds a lovely earthiness and umami depth to the pie.
- Celery: Classic pie filling veggie that gives a subtle aromatic crunch.
- Shallot or onion: Brings savory sweetness and rounds out the flavor.
- Seasoned salt and pepper: Essential for seasoning throughout, I use my homemade blend for extra punch.
- Garlic: Infuses the whole dish with warmth and that irresistible aroma.
- Poultry seasoning & thyme: Classic herbs that sing “chicken pot pie” vibes.
- Flour (gluten-free or all-purpose): Thickens the sauce to perfectly coat the gnocchi and chicken.
- Chicken broth: Forms the flavorful liquid base that makes the pie filling hearty.
- Milk (any kind): I love using unsweetened almond milk for creaminess without heaviness.
- Gluten-free gnocchi: Soft, pillow-like gnocchi replaces pie crust — it cooks right in the sauce, which I adore.
- Shredded cooked chicken: The protein star that makes this a full meal in one pot.
- Frozen peas: Pops of sweetness and color brighten the dish at the end.
Tweak to Your Taste
One of the things I love most about this One Pot Gnocchi Chicken Pie Recipe is how easy it is to make your own. I often switch up the veggies depending on what’s in my fridge or what’s in season, and you should too! Don’t hesitate to add a little spice or swap chicken for turkey or mushrooms if you’re craving a vegetarian version.
- Vegetable swaps: I’ve used green beans or kale instead of peas and celery — both work wonders and add a fresh twist.
- Dairy-free options: I stick with almond milk to keep it lighter, but coconut milk also adds a nice richness if you want a different flavor profile.
- Herb variations: Sometimes I add fresh rosemary or sage for a more herbaceous note, especially when the weather gets cooler.
- Protein alternatives: Leftover rotisserie chicken or even canned chicken works well when you’re short on time.
Step-by-Step: How I Make One Pot Gnocchi Chicken Pie Recipe
Step 1: Sauté the Vegetables to Build Flavor
Start by heating your Dutch oven or large soup pot over medium-high heat and melting the butter. Once it’s bubbling, toss in your carrots, mushrooms, celery, and shallots or onions. Sauté these together until the mushrooms release their liquid and the pan is mostly dry — about 3 to 4 minutes. Season generously with your seasoned salt and pepper as you go, then lower the heat a bit and continue cooking for another 6 to 7 minutes until everything is soft and tender. This step really builds a flavor-packed foundation, so don’t rush it!
Step 2: Add Garlic and Herbs for Aroma
Next, stir in your pressed garlic, poultry seasoning, and dried thyme. Let everything sauté for another 1 to 2 minutes until your kitchen smells amazing and the garlic is fragrant but not burned. This step adds layers of classic chicken pot pie flavor that really warm the soul.
Step 3: Make the Creamy Base with Flour and Liquids
Sprinkle the flour over the softened vegetables and stir well to coat. Let it cook for about a minute, which helps remove the raw flour taste. Then, slowly pour in the chicken stock while stirring constantly to prevent lumps from forming. Add your milk and crank the heat to medium-high. Bring the whole mixture to a gentle simmer, stirring occasionally, so it thickens beautifully. This is the heart of that creamy, dreamy pie filling.
Step 4: Cook the Gnocchi and Add Chicken & Peas
Once your sauce is simmering nicely, stir in the gnocchi and lower the heat to medium. Let it cook, stirring frequently, for about 5 to 6 minutes until the gnocchi are tender and perfectly plump. Next, fold in your shredded cooked chicken and frozen peas. Heat everything just through and taste — add more seasoning salt or pepper as needed. Now, it’s ready to serve piping hot!
Pro Tips for Making One Pot Gnocchi Chicken Pie Recipe
- Use a heavy-bottomed pot: This helps avoid hot spots and burns while you’re sautéing and simmering.
- Don’t skip slow cooking vegetables: It’s tempting, but taking your time here builds the base flavor that carries the whole dish.
- Watch your flour carefully: Cooking it just right prevents a raw taste but stops it from clumping or over-thickening.
- Taste at the end: Adjust seasoning last — sometimes a pinch more salt or pepper makes all the difference.
How to Serve One Pot Gnocchi Chicken Pie Recipe
Garnishes
I love sprinkling a bit of fresh chopped parsley or thyme on top just before serving — it gives a nice pop of color and brightness. Sometimes, a little grated Parmesan adds a lovely salty finish that pairs beautifully with the creamy sauce.
Side Dishes
This dish is pretty hearty on its own, but if you want a little green on the side, a crisp simple salad with a lemon vinaigrette or steamed green beans works wonderfully. I’ve also enjoyed it with roasted Brussels sprouts when I’m feeling like something extra cozy.
Creative Ways to Present
For special dinners, I’ve served this in mini cast iron skillets or even individual oven-safe ramekins — it feels fancy but is still so easy to pull off. Add a flaky puff pastry topping and broil for a few minutes if you want to up the pie vibes and impress guests with minimal stress.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens a bit overnight, so when you reheat, you might want to add a splash of broth or milk to loosen it back up and keep that creamy texture.
Freezing
Freezing works okay, though the gnocchi can become a little softer after thawing. I recommend freezing in portion-sized containers and reheating gently on the stovetop or in the microwave with a little added liquid to refresh the sauce.
Reheating
The best way I’ve found to reheat is on the stove over low heat, stirring often to prevent sticking. Adding a splash of broth or milk helps keep the sauce luscious and prevents dryness. Microwave works too if you’re short on time, just cover and stir halfway through.
FAQs
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Can I make this One Pot Gnocchi Chicken Pie Recipe vegetarian?
Absolutely! Swap the chicken for mushrooms or plant-based chicken substitutes, and use vegetable broth instead of chicken stock. You can also add extra vegetables like zucchini or spinach to boost flavor and texture.
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What type of gnocchi is best for this recipe?
I prefer gluten-free gnocchi for a lighter feel, but traditional potato gnocchi works great too. Just make sure to check the package size and adjust liquids accordingly — some come in 12 oz or 16 oz boxes, so you might need a bit more broth or milk if using a larger package.
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Can I use leftover rotisserie chicken?
Yes! In fact, leftover rotisserie chicken is my go-to because it’s already seasoned and cooked, which saves so much time. Just shred it before adding it in the final step.
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How do I thicken the sauce if it’s too thin?
If your sauce isn’t as thick as you’d like, sprinkle a little extra flour or cornstarch mixed with cold water, then simmer and stir until it reaches your desired thickness. Just be sure to add slowly to avoid lumps.
Final Thoughts
This One Pot Gnocchi Chicken Pie Recipe has been one of my ultimate go-to meals, especially on busy weeknights when I want a bowl of comfort without a kitchen full of pots and pans. It feels like a hug in a bowl — creamy, rich, and filling — and the best part is how easy it is to make it your own. I really hope you give it a try and find it as cozy and satisfying as I do. Don’t forget to let me know your favorite twist on it — I’m always excited to hear your cooking adventures!
Print
One Pot Gnocchi Chicken Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This One Pot Gnocchi Chicken Pot Pie is a comforting, creamy dish combining tender chicken, vegetables, and gluten free gnocchi in a savory broth. Perfect for an easy, hearty meal made all in one pot.
Ingredients
Vegetables and Aromatics
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1 large rib celery, thinly sliced
- 1 large shallot, chopped
- 2 cloves garlic, pressed or minced
Seasonings and Flour
- 4 tablespoons butter or vegan butter
- Homemade seasoned salt and pepper, to taste
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 tablespoons gluten free flour (or all-purpose flour if not gluten free)
Liquids and Main Ingredients
- 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 cooked chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Prepare the vegetables: Heat a Dutch oven or large pot over medium-high heat. Melt the butter, then add the carrots, mushrooms, celery, and shallot. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoning salt and pepper. Continue to sauté until vegetables are tender, about 6-7 minutes, adjusting heat if necessary.
- Add aromatics and seasonings: Stir in garlic, poultry seasoning, and dried thyme. Sauté for 1-2 minutes until the garlic is very fragrant.
- Make the roux: Sprinkle the flour over the vegetables, stirring to coat and cook for 1 minute to eliminate raw flour taste.
- Add liquids: Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk and increase heat to medium-high. Bring the mixture to a simmer, stirring occasionally.
- Cook gnocchi: Add the gnocchi and stir to combine. Reduce heat to medium and simmer, stirring frequently, until gnocchi are tender, about 5-6 minutes.
- Finish with chicken and peas: Stir in the shredded chicken and frozen peas. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the hot mixture into bowls and serve immediately for a comforting one pot meal.
Notes
- Use Delallo Gluten Free Gnocchi or your preferred brand.
- If using 16 oz gnocchi instead of 12 oz, increase broth and/or milk accordingly to maintain the right consistency.
- You can use vegan butter and plant-based milk to make this recipe dairy-free.
- Cooked shredded chicken can be substituted with rotisserie chicken for convenience.
- Adjust poultry seasoning and thyme quantities per your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
