Creamy Chicken and Gnocchi Pot Pie Recipe

Introduction

This creamy chicken and gnocchi pot pie is a comforting, hearty dish perfect for any night of the week. It’s packed with tender vegetables, savory chicken, and pillowy gnocchi cooked in a flavorful, creamy sauce. Cozy up with this satisfying one-pot meal that’s easy to make and sure to please the whole family.

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
• 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 (about 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 chopped shallot or onion. Sauté until the vegetables are tender, about 5-7 minutes.
2. Step 2: Add the garlic, poultry seasoning, and dried thyme to the pot. Cook for another minute, stirring frequently, until fragrant.
3. Step 3: Sprinkle the flour over the vegetables and stir well to coat everything evenly. This will help thicken the sauce.
4. Step 4: Slowly pour in the chicken stock and milk while stirring, then bring the mixture to a gentle simmer.
5. Step 5: Add the gnocchi to the pot and let it simmer until the gnocchi are tender, usually about 3-5 minutes depending on the package instructions.
6. Step 6: Stir in the shredded chicken and frozen peas. Heat through, and taste to adjust seasoning with salt and pepper if needed.
7. Step 7: Once everything is heated and the sauce is creamy, ladle the pot pie into bowls and serve warm.

Tips & Variations

• For a vegetarian version, substitute the chicken with sautéed mushrooms or chickpeas and use vegetable broth instead of chicken stock.
• Add fresh herbs like parsley or sage for an extra layer of flavor.
• If you prefer a thicker sauce, increase the flour to 4 tablespoons or cook a bit longer to reduce.
• Use pre-cooked rotisserie chicken to save time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or broth if the sauce thickens too much. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish dairy-free?

Yes, use vegan butter and a plant-based milk like unsweetened almond or oat milk to keep it dairy-free without sacrificing creaminess.

Can I use fresh gnocchi instead of packaged?

Absolutely! Fresh gnocchi will work well and may cook even faster. Just watch carefully so they don’t overcook and become mushy.

Creamy Chicken and Gnocchi Pot Pie Recipe

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★★★★★

4.8 from 100 reviews

This Creamy Chicken and Gnocchi Pot Pie is a comforting one-pot meal combining tender sautéed vegetables, shredded chicken, and pillowy gnocchi in a rich, savory broth. Perfect for a cozy dinner, it uses simple ingredients and offers a gluten-free option, making it versatile and delicious for the whole family.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 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 and Sauces

• Homemade seasoned salt and pepper, to taste
• 1 teaspoon poultry seasoning
• Pinch dried thyme
• 3 Tablespoons gluten-free flour or all-purpose flour
• 2 cups chicken stock or broth
• 1 cup milk (any kind, unsweetened almond milk works well)

Proteins and Main Ingredients

• 4 Tablespoons butter or vegan butter
• 12 oz package gluten-free gnocchi
• 1 1/2 cups shredded chicken breast (about 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 butter in the pan, then add sliced carrots, mushrooms, celery, and chopped shallots or onions. Sauté the vegetables until they become tender, which usually takes about 5-7 minutes.
2. Add Seasonings: Add minced garlic, poultry seasoning, and a pinch of dried thyme to the sautéed vegetables. Continue cooking for an additional 1-2 minutes until the mixture becomes fragrant.
3. Add Flour and Liquid: Sprinkle the gluten-free or all-purpose flour evenly over the vegetables and stir to coat them thoroughly. Then, pour in the chicken broth and milk. Bring the mixture to a simmer, stirring occasionally to prevent lumps.
4. Cook Gnocchi: Add the gnocchi to the simmering pot. Cook until the gnocchi are tender and have absorbed some of the sauce, usually about 3-5 minutes, stirring occasionally to avoid sticking.
5. Finish the Dish: Stir in the shredded chicken and frozen peas. Heat through until the peas are warmed and the chicken is fully incorporated into the creamy mixture. Adjust seasoning with salt and pepper if necessary. Ladle into bowls and serve warm.

Notes

• You can substitute vegetables based on preference or availability, such as using green beans or zucchini.
• For a vegan version, use vegan butter, vegetable broth, plant-based milk, and omit the chicken or substitute with a plant-based protein.
• Ensure the gnocchi is gluten-free if you require a gluten-free dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Creamy chicken, gnocchi pot pie, gluten-free, one-pot meal, comfort food, easy dinner, chicken gnocchi soup