One Pot Gnocchi Chicken Pot Pie

Introduction — a warm welcome to a cozy bowl
The moment this One Pot Gnocchi Chicken Pot Pie begins to bubble in the pot, the kitchen fills with a buttery, herb-scented haze — sharp garlic, a soft whisper of thyme, and the homey aroma of sautéed mushrooms and shallot. Each spoonful offers pillowy gnocchi that soak up a silky, savory sauce studded with tender chicken, sweet peas, and carrots. The texture is a comforting contrast: tender gnocchi and shredded chicken meet the slight bite of carrots and the pop of peas, finished with a creamy mouthfeel that lingers.

This is a recipe that invites slow exhalations and satisfied smiles. It’s the kind of dinner that feels like a hug after a long day, and it’s flexible enough for weeknights, potlucks, or a chilly Sunday supper. Make a pot on a rainy afternoon, bring it to a neighborhood gathering, or keep it in your weeknight rotation for nights when you want fuss-free comfort.

If you enjoy one-pot, creamy comfort dishes, you might also like my take on a rich, garlicky skillet pasta — see this One-Pot Creamy Garlic Pasta for another fast, cozy meal.

At a Glance

Prep Time: 10 minutes (mostly chopping and measuring)
Cook Time: 18–20 minutes active stovetop time
Total Time: ~30 minutes
Servings: 4 generous bowls
Difficulty Level: Easy — perfect for cooks of all skill levels

Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings):

Calories: ~450 kcal
Protein: ~27 g
Carbohydrates: ~49 g
Fat: ~17 g
Fiber: ~3–4 g
Sodium: variable depending on broth and seasoning choices

Notes on accuracy: These nutrition estimates were calculated using standard food-composition values from USDA FoodData Central and cross-checked against general guidance from health resources such as the CDC and Mayo Clinic for portion and macronutrient expectations. Exact values will vary with brands (especially gnocchi, broth, and milk) and specific portioning; use your product labels or a nutrition calculator for precise tracking.

Perfect For…

Weeknight comfort: cooks fast in one pot and requires minimal cleanup.
Family meals: gentle flavors that appeal to kids and adults alike.
Cozy gatherings: rich, familiar flavors that feel like home.
Flexibility: easily adapted for gluten-free (as written) or vegetarian diets with swaps.

How to Make One Pot Gnocchi Chicken Pot Pie
Ingredients

4 Tablespoons butter or vegan butter
1 cup sliced carrots (about 1 medium carrot)
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, to taste
2 cloves garlic, pressed or minced
1 teaspoon poultry seasoning
Pinch dried thyme
3 Tablespoons gluten free flour (or all-purpose flour if not GF)
2 cups chicken stock or broth
1 cup milk (any kind; I use unsweetened almond milk)
12 oz package gluten free gnocchi
1–1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
1/2 cup frozen peas

Optional ingredients and substitutions

Use olive oil instead of butter for a lower-saturated-fat option.
Swap cremini or button mushrooms for shiitake for deeper umami.
Use leftover turkey for holiday leftovers.
For a dairy-rich version, use whole milk or half-and-half for extra creaminess.
To make vegetarian: replace chicken with firm cubed tofu or extra mushrooms and use vegetable broth.

Method — step-by-step

Heat a Dutch oven or large soup pot over medium-high heat. Add the butter and let it melt.
Add the carrots, mushrooms, celery, and shallot/onion. Sauté until the mushrooms release their liquid and that liquid has evaporated, about 3–4 minutes.
Season with your homemade seasoning salt and pepper, then continue to sauté — turning the heat down slightly if needed — until the vegetables are tender, another 6–7 minutes.
Add the garlic, poultry seasoning, and dried thyme. Sauté until the garlic is very fragrant, about 1–2 minutes.
Sprinkle the flour over the vegetables, stirring to coat them and cooking for about 1 minute to eliminate raw-flour taste.
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 gentle simmer, stirring occasionally.
Add the gnocchi and stir to combine. Turn the heat down to medium, then simmer — stirring frequently — until the gnocchi are tender, about 5–6 minutes. (Gnocchi will float and become pillowy when done.)
Stir in the shredded chicken and frozen peas, heating through. Taste and adjust seasoning with more seasoned salt and pepper if necessary.
Ladle into bowls and serve hot.

Practical tips

Avoid overcooking gnocchi: test at 4 minutes; they should be tender with a slight bite and not fall apart.
If the sauce becomes too thick, thin with a splash of broth or milk.
For a silkier sauce, whisk the flour into a small bit of broth first to make a slurry before adding to the pot.
Use pre-cooked rotisserie chicken to save time and add depth of flavor.

Best Pairings

A crisp green salad with lemon vinaigrette to cut through richness.
Crusty bread or garlic toast for mopping up the creamy sauce.
A bright, acidic white wine such as Sauvignon Blanc or a light-bodied Chardonnay.
For breakfast-for-dinner vibes, serve with a side of sautéed greens and a hot mug of tea or coffee.
Another savory skillet side like a warm, egg-forward frittata makes a lovely brunch pairing — try pairing with a Bacon Potato Frittata for a hearty spread.

Storage Instructions

Room temperature: Do not leave this dish at room temperature for more than 2 hours (USDA food safety guidance). Bacterial growth can become hazardous beyond that.
Refrigeration: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of broth or milk, or microwave in short intervals stirring between.
Freezer: This dish can be frozen for up to 2–3 months. Cool completely, portion into freezer-safe containers, and thaw overnight in the refrigerator before reheating. Note: texture of gnocchi may be slightly softer after freezing and reheating.

Chef’s Advice

Gnocchi texture is key: cook until tender but still intact; overcooked gnocchi get mushy.
Use low-sodium broth so you control the salt level; add seasoned salt at the end to taste.
For deeper flavor, sauté mushrooms until they develop golden edges — that Maillard flavor lifts the whole dish.
If using store-bought gnocchi, check package instructions for cooking cues — brands vary.
To boost body without dairy, stir in 1–2 tablespoons of plain Greek yogurt off heat just before serving.

Creative Twists

Vegan version: Use vegan butter, vegetable broth, plant-based milk (oat or soy for creaminess), and swap chicken for cubed, pan-seared tofu or shredded jackfruit. Increase peas and mushrooms for heft.
Cheesy upgrade: Stir in 1/2–1 cup grated Gruyère or sharp cheddar off-heat for a richer, pot-pie–style finish.
Herb-forward: Finish with a tablespoon of chopped fresh parsley, tarragon, or chives for brightness and color.
Spicy kick: Add a pinch of red pepper flakes with the garlic for warmth, or top each bowl with a drizzle of chili oil.

Recipe Q&A
Q: Can I use frozen gnocchi?
A: Yes — frozen gnocchi can usually be added directly from frozen; they may take a minute or two longer to tenderize.

Q: My sauce is too thin — what can I do?
A: Simmer a few minutes longer to reduce, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in, simmering until thickened.

Q: Can I make this ahead?
A: Yes. Prepare through step 7, cool, refrigerate, and finish step 8 when reheating to keep the chicken and peas from overcooking.

Q: Is this recipe gluten free as written?
A: Use gluten-free flour and gluten-free gnocchi to keep it GF. Verify labels for “gluten-free” certification.

Conclusion

This One Pot Gnocchi Chicken Pot Pie is a cozy, effortless way to deliver comfort to the table with minimal cleanup and maximum flavor. It’s easy to adapt — whether you’re seeking a gluten-free weeknight winner, a vegetarian swap, or a richer cheesy version — and it invites sharing. If you’d like inspiration from other cooks who’ve riffed on this idea, check out this flavorful take from One Pot Gnocchi Chicken Pot Pie – Iowa Girl Eats and another creative version at Gnocchi Chicken Pot Pie. Try it, tweak it, and share a picture — I’d love to hear how you make it your own.

One Pot Gnocchi Chicken Pot Pie

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Author: ollierecipegmail-com
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, Vegetarian option available

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Description

A warm, comforting one-pot dish featuring gnocchi, chicken, and vegetables in a creamy sauce.

Ingredients

Scale

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, to taste
2 cloves garlic, pressed or minced
1 teaspoon poultry seasoning
Pinch dried thyme
3 Tablespoons gluten-free flour (or all-purpose 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
1/2 cup frozen peas

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Instructions

Heat a Dutch oven or large soup pot over medium-high heat. Add the butter and let it melt.
Add the carrots, mushrooms, celery, and shallot/onion. Sauté until the mushrooms release their liquid and that liquid has evaporated, about 3–4 minutes.
Season with your homemade seasoning salt and pepper, then continue to sauté — turning the heat down slightly if needed — until the vegetables are tender, another 6–7 minutes.
Add the garlic, poultry seasoning, and dried thyme. Sauté until the garlic is very fragrant, about 1–2 minutes.
Sprinkle the flour over the vegetables, stirring to coat them and cooking for about 1 minute to eliminate raw-flour taste.
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 gentle simmer, stirring occasionally.
Add the gnocchi and stir to combine. Turn the heat down to medium, then simmer — stirring frequently — until the gnocchi are tender, about 5–6 minutes.
Stir in the shredded chicken and frozen peas, heating through. Taste and adjust seasoning with more seasoned salt and pepper if necessary.
Ladle into bowls and serve hot.

Notes

Store leftovers in an airtight container for up to 3–4 days. Can be frozen for 2–3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 3g
Protein: 27g
Cholesterol: 60mg