Mouthwatering One Pot Gnocchi Chicken Pot Pie

Finding a comforting dinner that doesn’t leave you with a sink full of dishes can feel impossible on busy weeknights. After all, satisfying meals usually mean multiple pans, countless prep bowls, and at least an hour of cleanup time, and things get even more complicated when you’re trying to feed hungry kids who want their food NOW.

Luckily, this one pot gnocchi chicken pot pie delivers all the cozy flavors you crave in a fraction of the time and with minimal cleanup required.

What Kind of Gnocchi Should I Use?

For this one-pot recipe, you can use either fresh or shelf-stable gnocchi – both work great. Fresh gnocchi from the refrigerated section will cook a bit faster and has a softer texture, while the shelf-stable kind takes a few extra minutes but holds its shape well in the pot. If you’re gluten-free, there are plenty of good options made from rice flour or potato that taste just as good as traditional wheat gnocchi. Just keep in mind that different brands can vary in cooking time, so start checking for doneness a few minutes before the recipe suggests and add more liquid if needed.

Options for Substitutions

This cozy one-pot meal is great for using what you have on hand – here are some easy swaps:

• Gnocchi: Regular potato gnocchi works perfectly if you don’t need gluten-free. You can also use small pasta shapes like shells, rotini, or even egg noodles – just adjust cooking time according to package directions.
• Shredded chicken: Rotisserie chicken is a time-saver, but you can use leftover turkey, cooked ground chicken, or even diced firm tofu for a vegetarian version. Just make sure it’s already cooked before adding.
• Mushrooms: Any mushroom variety works here – button, cremini, or shiitake all taste great. If you’re not a mushroom fan, try diced zucchini or bell peppers instead.
• Milk: Heavy cream makes it richer, while coconut milk adds a subtle sweetness. Even water with a splash of cream or half-and-half will work in a pinch.
• Chicken stock: Vegetable broth works fine, especially if you’re making the vegetarian version. You can also use turkey or beef stock if that’s what you have.
• Frozen peas: Frozen corn, green beans, or mixed vegetables are all good options. Fresh peas work too – just add them a minute or two earlier.

Watch Out for These Mistakes While Cooking

The biggest mistake with one pot gnocchi dishes is adding the gnocchi too early, which causes them to become mushy and fall apart – wait until your sauce has thickened properly before stirring them in.

Another common error is not cooking your vegetables long enough at the beginning, so make sure your carrots are tender and your onions are translucent before adding the flour, as undercooked veggies will stay crunchy even after the dish is done.

When making the roux with butter and flour, cook it for at least 2-3 minutes to eliminate that raw flour taste, and add your liquids gradually while whisking constantly to prevent lumps from forming.

Finally, don’t skip letting the dish rest for 5 minutes after cooking – this allows the sauce to thicken up perfectly and makes serving much neater.

What to Serve With One Pot Gnocchi Chicken Pot Pie?

This hearty one-pot meal is pretty filling on its own, but I love serving it with a simple side salad to balance out all that creamy comfort food goodness. A basic mixed greens salad with a light vinaigrette works perfectly, or you could go with a crisp Caesar salad if you want something with a bit more flavor. Since the dish already has plenty of vegetables and protein, some warm dinner rolls or crusty bread on the side is great for soaking up any extra sauce. If you’re feeding a crowd, roasted Brussels sprouts or green beans make nice additions that won’t compete with the main flavors.

Storage Instructions

Refrigerate: This one pot gnocchi stores really well in the fridge for up to 4 days in a covered container. The gnocchi will absorb some of the sauce as it sits, which actually makes it even more flavorful the next day. I love having leftovers of this because it’s such a comforting meal to grab when I’m busy.

Freeze: You can freeze portions of this dish for up to 3 months in freezer-safe containers. Just keep in mind that the gnocchi texture might change slightly after freezing, but it still tastes great. I like to freeze individual portions so I can thaw just what I need for a quick dinner.

Warm Up: Reheat this on the stovetop over medium-low heat, stirring occasionally and adding a splash of milk or broth if it seems too thick. You can also microwave it in 30-second intervals, stirring between each one. The gnocchi might need a minute or two to heat through completely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 55-65 g
• Fat: 40-50 g
• Carbohydrates: 170-190 g

Ingredients

For the soup base:

• 4 tbsp butter or nondairy butter
• 1 cup sliced carrots
• 4 oz sliced mushrooms
• 1 large rib or 2 small ribs celery, thinly sliced
• 1 large shallot or 1 small onion, chopped
• Homemade seasoned salt and ground pepper, to taste
• 2 garlic cloves, minced or pressed
• 1 tsp poultry blend seasoning
• Pinch dried thyme
• 3 tbsp gluten-free or regular flour
• 2 cups chicken broth
• 1 cup milk of choice (unsweetened almond milk works well)

Finishing additions:

• 12 oz gluten-free gnocchi
• 1 1/2 cups cooked shredded chicken breast (about 1/2 lb)
• 1/2 cup frozen peas

Step 1: Sauté the Vegetables

• 4 tbsp butter or nondairy butter
• 1 cup sliced carrots
• 4 oz sliced mushrooms
• 1 large rib or 2 small ribs celery, thinly sliced
• 1 large shallot or 1 small onion, chopped
• homemade seasoned salt and ground pepper, to taste

Heat a Dutch oven or large soup pot over medium-high heat.

Melt the butter, then add the sliced carrots, mushrooms, celery, and chopped shallot or onion.

Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes.

Season with homemade seasoned salt and ground pepper, then continue to sauté the vegetables—turning the heat down slightly if necessary—until they are tender, another 6-7 minutes.

I like to sauté the vegetables thoroughly at this stage, as it deepens the flavor of the soup.

Step 2: Add Aromatics and Seasonings

• 2 garlic cloves, minced or pressed
• 1 tsp poultry blend seasoning
• pinch dried thyme

Add the minced garlic, poultry blend seasoning, and a pinch of dried thyme to the pot with the sautéed vegetables.

Sauté everything together until the garlic is very fragrant, about 1-2 minutes.

Step 3: Make the Roux and Add Liquids

• 3 tbsp gluten-free or regular flour
• 2 cups chicken broth
• 1 cup milk of choice (unsweetened almond milk works well)

Sprinkle the flour over the vegetable and aromatics mixture, stirring well to coat everything evenly.

Cook for 1 minute, which helps eliminate the raw taste of the flour.

Slowly pour in the chicken broth while stirring constantly to avoid lumps, then add the milk.

Turn the heat up to medium-high and bring the mixture to a simmer, stirring occasionally.

Step 4: Simmer with Gnocchi

• 12 oz gluten-free gnocchi

Once the base is simmering, add the gluten-free gnocchi to the pot and stir to combine.

Reduce the heat to medium, and let the soup simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.

Step 5: Finish with Chicken and Peas

• 1 1/2 cups cooked shredded chicken breast (about 1/2 lb)
• 1/2 cup frozen peas
• homemade seasoned salt and ground pepper, to taste

Stir in the cooked shredded chicken breast and frozen peas.

Let everything heat through, then taste and adjust with additional homemade seasoned salt and ground pepper if needed.

I find that a final seasoning adjustment at this point makes every bite perfectly balanced.

Step 6: Serve the Soup

Ladle the hot soup into bowls and serve immediately.

Enjoy the comforting combination of flavors and textures!

Mouthwatering One Pot Gnocchi Chicken Pot Pie

Delicious Mouthwatering One Pot Gnocchi Chicken Pot Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 1325 kcal

Ingredients

  

For the soup base:

• 4 tbsp butter or nondairy butter
• 1 cup sliced carrots
• 4 oz sliced mushrooms
• 1 large rib or 2 small ribs celery, thinly sliced
• 1 large shallot or 1 small onion, chopped
• homemade seasoned salt and ground pepper, to taste
• 2 garlic cloves, minced or pressed
• 1 tsp poultry blend seasoning
• pinch dried thyme
• 3 tbsp gluten-free or regular flour
• 2 cups chicken broth
• 1 cup milk of choice (unsweetened almond milk works well)

Finishing additions:

• 12 oz gluten-free gnocchi
• 1 1/2 cups cooked shredded chicken breast (about 1/2 lb)
• 1/2 cup frozen peas

Instructions

 

• Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the sliced carrots, mushrooms, celery, and chopped shallot or onion. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoned salt and ground pepper, then continue to sauté the vegetables—turning the heat down slightly if necessary—until they are tender, another 6-7 minutes. I like to sauté the vegetables thoroughly at this stage, as it deepens the flavor of the soup.
• Add the minced garlic, poultry blend seasoning, and a pinch of dried thyme to the pot with the sautéed vegetables. Sauté everything together until the garlic is very fragrant, about 1-2 minutes.
• Sprinkle the flour over the vegetable and aromatics mixture, stirring well to coat everything evenly. Cook for 1 minute, which helps eliminate the raw taste of the flour. Slowly pour in the chicken broth while stirring constantly to avoid lumps, then add the milk. Turn the heat up to medium-high and bring the mixture to a simmer, stirring occasionally.
• Once the base is simmering, add the gluten-free gnocchi to the pot and stir to combine. Reduce the heat to medium, and let the soup simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
• Stir in the cooked shredded chicken breast and frozen peas. Let everything heat through, then taste and adjust with additional homemade seasoned salt and ground pepper if needed. I find that a final seasoning adjustment at this point makes every bite perfectly balanced.
• Ladle the hot soup into bowls and serve immediately. Enjoy the comforting combination of flavors and textures!