Introduction

Oh, hello there! Do you ever get those cravings for something super comforting, something that just wraps you up like a warm hug? You know, the kind of meal that tastes like your grandma used to make, but without all the fuss? Well, get ready, because I’ve got a recipe that’s going to be your new best friend: One-Pot Chicken Pot Pie Gnocchi. It’s like all the cozy flavors of a classic chicken pot pie, but with pillowy gnocchi and all made in a single pot. Seriously, it’s a weeknight dinner miracle!

Why You’ll Love This Recipe

Fast: We’re talking dinner on the table in under 30 minutes. Perfect for those busy evenings!
Easy: Minimal chopping, minimal cleanup. Just one pot to rule them all!
Giftable: While this dish is best enjoyed fresh, the simplicity makes it a great candidate for a “meal prep” gift for a friend or neighbor. Just give them the cooked dish in a nice container!
Crowd-pleasing: Kids and adults alike adore the creamy, savory goodness. It’s a guaranteed hit at any table.

Ingredients

Gather ’round, here’s what you’ll need to whip up this deliciousness:

1 1/2 cups chicken breast, diced: Boneless, skinless is easiest here. I like to dice mine into bite-sized pieces so they cook evenly.
1 large or 2 small ribs celery, diced: For that classic pot pie crunch and flavor.
1 teaspoon poultry seasoning: This is your secret weapon for that authentic pot pie taste!
1 cup carrots, diced: Sweet and vibrant, they add a lovely pop of color.
2 cloves garlic, minced: Because everything is better with garlic, right?
4 ounces mushrooms, sliced: They add a wonderful earthy depth to the sauce.
1/2 cup frozen peas: A pop of sweetness and color. No need to thaw!
1 shallot or small onion, diced: Shallots offer a slightly milder, sweeter flavor, but a small onion works just as beautifully.
1 pinch dried thyme: Another herb that just screams “comfort food.”
2 cups chicken stock or broth: Use good quality stock for the best flavor.
4 tablespoons butter or vegan butter: For richness and sautéing.
1 (12 ounce) package gluten-free gnocchi: The star of the show! These little dumplings soak up all that amazing sauce. Make sure they’re gluten-free if you need them to be.
3 tablespoons gluten-free flour: This will help thicken our delicious sauce.
Seasoned salt and pepper to taste: Don’t be shy with the seasoning!
1 cup milk: For creaminess. Whole milk makes it extra decadent, but any kind will do.

How to Make It

Alright, let’s get cooking! It’s so simple, you’ll be amazed.

Melt the Butter: Grab your favorite large pot or Dutch oven and melt the butter over medium heat.
Sauté the Stars: Toss in your diced chicken, celery, carrots, shallot (or onion), and mushrooms. Let them cook, stirring occasionally, until the chicken is nicely browned and the vegetables are starting to soften up. This usually takes about 8-10 minutes.
Garlic Power: Now, stir in your minced garlic. You only need about a minute here, just until you can smell that wonderful fragrance – don’t let it burn!
Flour and Spice it Up: Sprinkle the gluten-free flour and poultry seasoning all over the chicken and veggies. Give it a good stir to coat everything. Let it cook for another minute, this helps get rid of that raw flour taste.
Whisk in the Liquids: Gradually whisk in your chicken stock and milk. Keep whisking until everything is nice and smooth, with no lumps.
Add the Gnocchi & Seasonings: Now for the fun part! Add your gnocchi, dried thyme, and a good pinch of seasoned salt and pepper. Bring the whole mixture to a gentle simmer.
Simmer and Thicken: Cover your pot and let it simmer for about 10-12 minutes. You’ll want to stir it every so often to make sure nothing sticks. You’ll know it’s ready when the gnocchi are cooked through and the sauce has thickened to a lovely, creamy consistency.
Pea Power: Stir in your frozen peas. They just need about 2-3 minutes to heat through.
Serve and Enjoy: Ladle this warm, comforting goodness into bowls and dig in!

Substitutions & Additions

This recipe is wonderfully flexible! Feel free to play around and make it your own:

For the Veggies: Don’t have carrots? Use sweet potatoes! Not a fan of mushrooms? Add some broccoli florets or green beans. You can really use almost any quick-cooking vegetable you have on hand.
Herbs: If you have fresh thyme or rosemary, feel free to add a sprig or two while it simmers. Just remember to remove them before serving. A pinch of sage is also lovely!
Creaminess: For an extra decadent sauce, you can stir in a dollop of sour cream or a splash of heavy cream at the very end.
Spice: If you like a little kick, add a pinch of red pepper flakes with the thyme.
Protein Swap: Cooked shredded chicken or turkey would work beautifully here too!

Tips for Success

A few little tricks to ensure your One-Pot Chicken Pot Pie Gnocchi turns out perfectly every time:

Don’t Crowd the Pot: Make sure your pot is large enough. If it’s too full, the chicken and veggies won’t brown properly, and the gnocchi might not cook evenly.
Whisk Well: When you add the flour and then the liquids, whisking constantly is key to getting a smooth, lump-free sauce.
Stir Occasionally: While it simmers, give it a stir every few minutes. This prevents anything from sticking to the bottom and ensures even cooking.
Prep Ahead: You can dice all your vegetables and chicken ahead of time and store them in the fridge. This makes getting dinner on the table even faster!
Gnocchi Watch: Gnocchi cook really quickly. Keep an eye on them; you don’t want them to get mushy. They’ll usually float to the top when they’re done.

How to Store It

Got leftovers? Lucky you! This dish reheats beautifully.

Let the pot pie gnocchi cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. When you’re ready to reheat, you might want to add a splash of milk or chicken broth to loosen up the sauce. You can gently reheat it on the stovetop over low heat or in the microwave.

FAQs

Here are a few questions I often get about this recipe:

Can I use regular gnocchi instead of gluten-free? Absolutely! If you don’t need gluten-free, feel free to use your favorite package of regular gnocchi.
Can I make this vegetarian? Yes! You can omit the chicken and use vegetable broth. You might want to add some extra hearty vegetables like potatoes or cauliflower to make it more substantial.
How do I make the sauce thicker if it’s too thin? If your sauce isn’t as thick as you’d like after simmering, you can make a slurry by whisking together 1 tablespoon of gluten-free flour with 2 tablespoons of cold water. Stir this into the simmering pot and cook for another minute or two until it thickens.

There you have it! A simple, delicious, and oh-so-satisfying meal that will become a regular in your rotation. Happy cooking, friends!

One-Pot Chicken Pot Pie Gnocchi

A comforting and quick weeknight meal that combines the flavors of chicken pot pie with pillowy gnocchi, all made in a single pot.

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Prep Time 10

Cook Time 20

Servings 4

Equipment

Large pot or Dutch oven

Ingredients

Main ingredients

1.5 cups chicken breast, diced Boneless, skinless
1 ribs celery, diced Large or 2 small
1 teaspoon poultry seasoning
1 cup carrots, diced
2 cloves garlic, minced
4 ounces mushrooms, sliced
0.5 cup frozen peas No need to thaw
1 shallot or small onion, diced
1 pinch dried thyme
2 cups chicken stock or broth Use good quality stock
4 tablespoons butter or vegan butter
1 12 ounce package gluten-free gnocchi
3 tablespoons gluten-free flour
Seasoned salt and pepper to taste
1 cup milk

Instructions

Melt the butter over medium heat in a large pot or Dutch oven.
Add diced chicken, celery, carrots, shallot (or onion), and mushrooms. Cook, stirring occasionally, until chicken is browned and vegetables soften (about 8-10 minutes).
Stir in minced garlic and cook for about 1 minute until fragrant.
Sprinkle gluten-free flour and poultry seasoning over the chicken and vegetables. Stir to coat and cook for another minute.
Gradually whisk in chicken stock and milk until smooth.
Add gnocchi, dried thyme, seasoned salt, and pepper. Bring to a gentle simmer.
Cover and simmer for 10-12 minutes, stirring occasionally, until gnocchi are cooked and sauce is thickened.
Stir in frozen peas and cook for 2-3 minutes until heated through.
Serve hot.

Notes

This dish reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of milk or chicken broth when reheating to loosen the sauce.