One Pot Gnocchi Chicken Pot Pie (Easy & Creamy Dinner)

One Pot Gnocchi Chicken Pot Pie is that comforting, cozy meal you never knew you were missing—until now. It takes all the creamy, nostalgic flavors of a classic chicken pot pie and throws in pillowy-soft gnocchi that soak up every bit of goodness. The best part? It all comes together in one pot. That’s right—just one dish to cook and one to clean.

And let’s be honest, that’s music to any busy cook’s ears. Whether you’ve got picky eaters at the table or just need something hearty after a long day, this One Pot Gnocchi Chicken Pot Pie nails the brief. It’s rich, savory, and totally weeknight friendly. The keyword here is comfort, and this pot delivers it by the spoonful.

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What is One Pot Gnocchi Chicken Pot Pie?

One Pot Gnocchi Chicken Pot Pie is basically your favorite childhood casserole got a modern makeover. Think chicken pot pie filling, but skip the crust and add soft, doughy gnocchi instead—dumpling vibes, but quicker. The beauty of this dish lies in its simplicity and speed. Traditional pot pies take forever (baking, crust prep, a mini prayer to the oven gods), but this stovetop version ditches all the hassle. You sauté a mix of hearty veggies, add shredded chicken and seasonings, then toss in gnocchi to cook right in the creamy sauce.

It’s like chicken and dumplings met chicken pot pie and had a very delicious baby. This cozy bowl of goodness is also great for dietary needs—it’s easily made gluten-free and dairy-free depending on your ingredients.

Reasons to Try One Pot Gnocchi Chicken Pot Pie

Let’s be honest, some days the last thing you want is another complicated dinner recipe. That’s where One Pot Gnocchi Chicken Pot Pie saves the night. First off, it’s all cooked in a single pot—your sink will thank you. It’s fast: we’re talking 45 minutes from fridge to table. And if you’re feeding a family with a mix of picky palates or dietary needs, this one’s a winner.

It’s naturally gluten-free and can go dairy-free too. Plus, it doesn’t skimp on comfort—it’s creamy, cozy, and filling without being heavy. And the gnocchi? They act like little flavor sponges, soaking up all that savory, herby broth. Basically, this is your cold-weather, busy-weeknight, don’t-feel-like-cooking hero. And hey, leftovers? Even better the next day.

Ingredients Needed to Make One Pot Gnocchi Chicken Pot Pie

• 4 tablespoons butter or vegan butter
• 1 cup sliced carrots
• 4 oz mushrooms, sliced
• 1–2 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 of dried thyme
• 3 tablespoons gluten-free flour (or all-purpose if not GF)
• 2 cups chicken stock or broth
• 1 cup milk (any kind – unsweetened almond milk works great)
• 12 oz package gluten-free gnocchi
• 1 ½ cups shredded cooked chicken breast (~½ lb)
• ½ cup frozen peas

Instructions to Make One Pot Gnocchi Chicken Pot Pie

Want a hearty dinner in less than an hour and only one pot to wash? This recipe’s got your back. This one-pot magic trick blends everything you love about chicken pot pie and creamy gnocchi into a fuss-free, weeknight hero meal. And if you’re craving more one-pan comfort meals, try our One Pan Creamy Garlic Chicken Gnocchi too!

Step 1: Sauté the Veggies

Melt your butter in a Dutch oven or large soup pot over medium-high heat. Add the carrots, mushrooms, celery, and shallot or onion. Sauté for 3–4 minutes until the mushrooms give up their liquid and it evaporates. Season with your favorite homemade seasoning salt and pepper.

Step 2: Build That Flavor

Turn the heat down just a touch and keep sautéing the veggies for another 6–7 minutes until tender. Add garlic, poultry seasoning, and a pinch of thyme. Cook for 1–2 minutes until your kitchen smells incredible.

Step 3: Thicken the Base

Sprinkle the flour over your veggie mix and stir to coat. Cook for one minute to take away the raw flour taste. Slowly pour in your chicken stock, stirring constantly to prevent lumps, then add your milk.

Step 4: Simmer with Gnocchi

Turn the heat up to medium-high, bring everything to a simmer, then stir in the gnocchi. Lower the heat to medium and let it all cook for 5–6 minutes, stirring often. The gnocchi will puff up and become pillowy and soft.

Step 5: Add Chicken and Peas

Stir in the shredded chicken and frozen peas. Taste and adjust seasoning if needed. Let it heat through for a minute or two. Then it’s ready to ladle into bowls and enjoy while it’s piping hot.

What to Serve with One Pot Gnocchi Chicken Pot Pie

Honestly, this dish can fly solo. It’s got protein, carbs, and veggies all in one creamy, cozy bowl. But if you’re looking to round out the meal, a simple side salad adds a crisp contrast. Think baby greens with lemon vinaigrette or a tangy slaw. Crusty bread or garlic toast is also a solid choice—because wiping the bowl clean is half the fun. For a full comfort-food lineup, pair it with something equally cozy like our Crockpot White Chicken Chili or a cheesy Loaded Baked Potato Casserole. And if the crew still has room, a light dessert like fruit salad or even our St. Patrick’s Day Oreo Truffles wouldn’t hurt.

Key Tips for Making One Pot Gnocchi Chicken Pot Pie

• Use rotisserie chicken to save even more time—just shred and toss it in.
• Stir often while the gnocchi cooks to keep it from sticking to the bottom of the pot.
• Adjust your liquid if using a 16 oz gnocchi package instead of 12 oz—just add a splash more broth or milk.
• Make it dairy-free with vegan butter and almond or oat milk.
• Use frozen veggies in a pinch—peas, corn, even mixed veg work fine.
• For extra depth, add a splash of white wine before the broth—just let it cook off a bit.

Storage and Reheating Tips for One Pot Gnocchi Chicken Pot Pie

Got leftovers? Lucky you. Store this one-pot wonder in an airtight container in the fridge for up to 4 days. The gnocchi will continue to absorb the sauce, so don’t be surprised if it thickens up. For reheating, a splash of broth or milk in a saucepan over low heat does the trick—just stir gently until warmed through. Microwave works fine too, just reheat in short bursts and stir in between. Want to freeze it? You can, but the texture of the gnocchi can get a bit mushy after thawing, so it’s best enjoyed fresh or refrigerated.

FAQs

Can I use regular gnocchi?
Absolutely. Just adjust liquid slightly if your package is 16 oz instead of 12 oz.

What’s the best way to shred chicken?
Use two forks or your stand mixer with the paddle attachment for quick shredding.

Can I make this vegetarian?
Sure! Sub the chicken with white beans or tofu and use veggie broth.

Is this meal kid-friendly?
Totally. Creamy, soft gnocchi and mild flavors = clean plates all around.

What’s a good mushroom substitute?
Skip them or use chopped zucchini, bell peppers, or more carrots.

Final Thoughts

If you’ve been craving something warm, easy, and downright comforting, One Pot Gnocchi Chicken Pot Pie is your answer. It’s the kind of meal that wraps you in a hug after a long day—no pie crust required. From weeknight dinner rush to lazy weekend meals, this one’s got that magic balance of cozy and quick. And if you’re a fan of hearty, creamy dinners, don’t miss our One Pan Creamy Garlic Chicken Gnocchi for a similar vibe. So grab that Dutch oven, toss in those gnocchi, and watch your family fall in love bite after bite.

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