Creamy Chicken and Gnocchi Pot Pie Recipe

Introduction

This creamy chicken and gnocchi pot pie offers a comforting blend of tender vegetables, savory chicken, and pillowy gnocchi in a rich, flavorful broth. It’s an easy, satisfying meal perfect for chilly evenings or when you crave a hearty, home-cooked dinner.

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 all-purpose flour if not gluten-free
• 2 cups chicken stock or broth
• 1 cup milk, any kind (unsweetened almond milk works well)
• 12 oz package gluten-free gnocchi
• 1 1/2 cups shredded chicken breast, approximately 1/2 lb pre-cooked
• 1/2 cup frozen peas

Instructions

1. Step 1: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add sliced carrots, mushrooms, celery, and shallots or onions. Sauté until the vegetables are tender and fragrant.
2. Step 2: Stir in the garlic, poultry seasoning, and dried thyme. Cook for another minute until the spices become aromatic.
3. Step 3: Sprinkle the flour evenly over the vegetables, stirring well to coat them. Slowly pour in the chicken stock and milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
4. Step 4: Add the gnocchi to the pot and cook until they float to the surface and become tender, usually about 3 to 5 minutes.
5. Step 5: Stir in the shredded chicken and frozen peas. Heat through and adjust seasoning with salt and pepper to taste. Serve warm in bowls.

Tips & Variations

• For extra flavor, use homemade chicken stock or broth.
• Swap frozen peas for green beans or spinach for a different vegetable twist.
• To make it vegan, substitute chicken with chickpeas and use vegetable broth.
• If you don’t have gnocchi, small pasta like shells or orzo works as a substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if the mixture thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of pre-cooked chicken?

It’s best to use cooked chicken to ensure even heating and avoid overcooking the gnocchi. If using frozen chicken, thaw and cook it fully before adding.

Is it possible to make this dish dairy-free?

Yes, simply use vegan butter and a plant-based milk such as almond, soy, or oat milk to keep the creamy texture without dairy.

Creamy Chicken and Gnocchi Pot Pie Recipe

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★★★★★

4.8 from 90 reviews

This Creamy Chicken and Gnocchi Pot Pie is a comforting and hearty one-pot meal featuring tender sautéed vegetables, shredded chicken, and pillowy gnocchi simmered in a flavorful creamy broth seasoned with poultry spices and herbs. Perfect for a cozy dinner, it combines the richness of a classic pot pie filling with the convenience of a stovetop preparation.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 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
• 2 cloves garlic, pressed or minced

Seasonings

• Homemade seasoned salt and pepper, to taste
• 1 teaspoon poultry seasoning
• Pinch dried thyme

Thickening and Liquids

• 3 Tablespoons gluten-free flour or all-purpose flour (if not gluten-free)
• 2 cups chicken stock or broth
• 1 cup milk, any kind (unsweetened almond milk works well)

Main Ingredients

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

Instructions

1. Saute Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add the sliced carrots, mushrooms, celery, and chopped shallots or onions. Sauté the vegetables until they are tender, about 5-7 minutes, stirring occasionally to prevent sticking.
2. Add Seasonings: Add the minced garlic, poultry seasoning, and a pinch of dried thyme to the sautéed vegetables. Continue to cook for 1-2 minutes until the garlic is fragrant and the spices are well incorporated.
3. Add Flour and Liquid: Sprinkle the gluten-free or all-purpose flour over the vegetables, stirring to coat everything evenly. Then, slowly pour in the chicken stock and the milk while stirring to avoid lumps. Bring the mixture to a gentle simmer to allow it to thicken, continuing to stir frequently.
4. Cook Gnocchi: Add the gluten-free gnocchi to the simmering pot. Cook the gnocchi according to package directions, usually about 3-5 minutes, until they float to the surface and are tender.
5. Finish the Dish: Stir in the shredded cooked chicken and frozen peas. Allow everything to heat through for another 2-3 minutes. Taste and adjust the seasoning with homemade seasoned salt and pepper as needed. Once hot and flavorful, ladle the creamy chicken and gnocchi mixture into bowls and serve immediately.

Notes

• Use vegan butter and plant-based milk to make this recipe vegan-friendly (omit chicken or substitute with plant-based protein).
• For a thicker pot pie filling, add an additional tablespoon of flour when coating the vegetables.
• Homemade seasoned salt can be substituted with preferred seasoning blends.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Ensure gnocchi is gluten-free if needed; otherwise, regular gnocchi works.
• To save time, use pre-cooked rotisserie chicken or leftovers.

Keywords: Creamy Chicken Pot Pie, Gnocchi Pot Pie, One-Pot Chicken Dinner, Gluten-Free Chicken Recipe, Comfort Food, Stovetop Pot Pie