Go Back
One Pot Gnocchi Chicken Pot Pie Recipe
Ben Carraoli

One Pot Gnocchi Chicken Pot Pie Recipe

I still remember the first time I made this one pot gnocchi chicken pot pie, and honestly, I was surprised by how comforting it turned out. The creamy texture, soft gnocchi, and hearty chicken felt like a warm hug after a long day. I loved that everything cooked in a single pot—so cleanup was unbelievably easy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons butter or vegan butter – This creates a rich base and helps sauté the vegetables beautifully.
  • 1 cup sliced carrots – Adds sweetness and color; slice thinly so they soften quickly.
  • 4 ounces sliced mushrooms – Fresh mushrooms give better texture and a savory depth.
  • 1 large or 2 small ribs celery, thinly sliced – Essential for classic pot-pie flavor.
  • 1 large shallot or small onion chopped – Shallots offer mild sweetness, but onion works too.
  • Seasoned salt and pepper – Enhances every layer of flavor.
  • 2 cloves garlic minced – Fresh garlic brings aroma and warmth.
  • 1 teaspoon poultry seasoning – Gives that signature pot-pie taste.
  • Pinch of dried thyme – Reinforces the herb flavor without overpowering.
  • 3 tablespoons flour gluten-free or regular – Helps thicken the creamy sauce.
  • 2 cups chicken broth – Forms a flavorful base for the sauce.
  • 1 cup milk dairy or unsweetened almond for DF – Adds creaminess without needing heavy cream.
  • 12- ounce package gnocchi regular or gluten-free – Acts like soft, fluffy dumplings.
  • 1½ cups shredded cooked chicken breast – Pre-cooked chicken keeps the recipe fast and tender.
  • ½ cup frozen peas – Adds color sweetness, and balance at the end.

Method
 

  1. Start by melting butter in a Dutch oven over medium-high heat. Add carrots, mushrooms, celery, and shallot, then season with salt and pepper. Cook until the mushrooms release their liquid and everything softens.
  2. Stir in the garlic, poultry seasoning, and a pinch of dried thyme. Cook for just a minute until the garlic becomes fragrant. This deepens the flavor base before adding liquids.
  3. Sprinkle the flour over the warm vegetables and stir until combined. Slowly pour in the chicken broth while stirring to avoid lumps. Add the milk and bring the mixture to a gentle simmer.
  4. Stir in the gnocchi and keep the pot simmering. Cook for 5–6 minutes, stirring occasionally, until the gnocchi becomes tender and slightly plump.
  5. Add the shredded chicken and frozen peas, stirring them into the creamy mixture. Taste and adjust seasoning before serving.

Notes

  • I shredded the chicken ahead of time to keep the process smooth and fast.
  • I used fresh garlic—not jarred—because it made the sauce more aromatic.
  • I cooked the mushrooms long enough to evaporate their moisture, giving a better texture.
  • I added the broth slowly to the flour mixture, which kept the sauce silky.
  • I served the dish immediately since gnocchi is best when freshly cooked.