Creamy Chicken and Gnocchi Pot Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
