Warm, hearty, and brimming with cozy comfort, One Pot Gnocchi Chicken Pot Pie is the weeknight dinner that feels like a giant hug in a bowl. Imagine all the flavors you love from classic chicken pot pie, but with the pillowy, satisfying bite of gnocchi instead of a time-consuming crust. And best of all, everything cooks in a single pot—easy prep, effortless cleanup, and soul-satisfying results every single time. This recipe is a fresh twist on a nostalgic favorite that you’ll crave on chilly evenings and share with everyone you love.

One Pot Gnocchi Chicken Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

This simple lineup of ingredients is key to creating that crave-worthy texture and bold, savory flavor. Nothing fancy here—just the basics, each of which does real work in building the classic comfort of One Pot Gnocchi Chicken Pot Pie. Don’t skip any; together, they make this dish irresistible.

Butter or vegan butter: Provides a rich base and helps deliver beautiful flavor as you sauté those vegetables.

Carrots: Add natural sweetness and lovely color. Slice them to the same thickness for even cooking.
Mushrooms: Give hearty, earthy undertones and a meaty texture—don’t skip them!

Celery: Adds crunch and a gentle aromatic note, balancing out the other veggies.
Shallot or onion: Brings aromatic sweetness and deepens the savory taste of the pot pie base.

Seasoned salt and pepper: Homemade or store-bought, this seasoning is a must for brightening every layer.
Garlic: Two cloves, minced or pressed, infuse the pot pie with irresistible aroma and depth.
Poultry seasoning: Classic herbs like sage and rosemary, bound to remind you of grandma’s kitchen.

Dried thyme: Just a pinch elevates the dish and rounds out the veggie flavors.
Gluten free flour (or all-purpose): This is what thickens the sauce, making it creamy and luscious.
Chicken stock or broth: The key to a savory, well-seasoned pot pie base. Opt for low-sodium if you want full control over salt.

Milk (any kind): Adds creaminess. Almond milk keeps it dairy-free, but any milk works for that velvety finish.
Gluten free gnocchi: Light, fluffy gnocchi become perfect little dumplings as they simmer in the sauce.
Shredded chicken breast (pre-cooked): Great for using up rotisserie chicken—so easy, so tasty.

Frozen peas: Sweet, tender pops of green color that make your One Pot Gnocchi Chicken Pot Pie sing.

How to Make One Pot Gnocchi Chicken Pot Pie

Step 1: Sauté the Vegetables

Start by placing your Dutch oven or a big soup pot over medium-high heat. Melt the butter, savor that sizzle, then add carrots, mushrooms, celery, and shallots (or onions). Let them sauté together until the mushrooms have given up their moisture and everything is starting to smell amazing—about 3 to 4 minutes. Don’t forget a sprinkle of seasoned salt and pepper for bonus flavor as the veggies soften. Keep cooking a few minutes longer, lowering the heat if needed, until everything is tender and glistening.

Step 2: Add Aromatics and Herbs

Once your veggies are silky and a little golden, it’s time for the secret flavor weapons: minced garlic, poultry seasoning, and dried thyme. Let them hit the pot and sauté for just 1 to 2 minutes, stirring frequently. This is the moment everything starts to smell truly irresistible.

Step 3: Make the Creamy Sauce

Now, sprinkle your flour of choice right over the sautéed vegetables, mixing to coat and get rid of any raw flavor—about 1 minute does it. Slowly pour in your chicken broth, stirring confidently so no lumps form, then gently add the milk. Turn the heat up to bring it all to a nice simmer while stirring occasionally. The mixture will thicken and your house will start to smell amazing.

Step 4: Simmer with Gnocchi

Once your sauce is bubbling gently, stir in the gnocchi. Lower the heat to medium and let everything simmer together, stirring now and then for about 5–6 minutes. The gnocchi will puff up and become dreamy little dumplings, absorbing some of that creamy flavor while thickening the sauce even more.

Step 5: Finish with Chicken and Peas

Almost there! Add in your pre-cooked shredded chicken and the frozen peas. Stir to heat through, then give your One Pot Gnocchi Chicken Pot Pie a final taste—add a bit more seasoning salt or pepper if it needs a kick. Ladle into big bowls and serve up immediately for ultimate coziness.

How to Serve One Pot Gnocchi Chicken Pot Pie

Garnishes

A little flourish goes a long way! Try finishing each bowl with a sprinkle of extra thyme, a handful of fresh chopped parsley for brightness, or even a grating of parmesan cheese. For a touch of freshness, a squeeze of lemon juice can wake up the whole dish and highlight those herbal notes.

Side Dishes

One Pot Gnocchi Chicken Pot Pie is a meal on its own, but if you’re feeling extra, a crisp green salad or roasted veggies are beautiful partners. Try serving with crusty gluten-free bread to soak up every last bit of that creamy sauce. Or, a batch of roasted Brussels sprouts is a stunning way to round out the comfort.

Creative Ways to Present

Sometimes it’s fun to break tradition! Spoon your pot pie into ramekins for mini versions at a dinner party. Or, bake it off in a big family casserole for a rustic, potluck-ready look—just add a shower of fresh herbs before serving. However you present it, your One Pot Gnocchi Chicken Pot Pie will steal the show.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully! Allow your One Pot Gnocchi Chicken Pot Pie to cool fully, then transfer to airtight containers. Store in the fridge for up to three days—the flavors actually deepen and improve overnight, making tomorrow’s lunch just as special.

Freezing

If you want to get ahead, this recipe freezes well. Let it cool, portion into freezer-safe containers, and freeze for up to two months. For best texture, let the pot pie thaw in the fridge overnight before reheating. The gnocchi might soften a bit, but everything will still taste amazing.

Reheating

To reheat, warm gently on the stove over medium-low heat, adding a splash of milk or broth if the sauce has thickened too much. Microwave works in a pinch—use short bursts, stirring in between to distribute heat. Your One Pot Gnocchi Chicken Pot Pie will be just as delicious the next day!

FAQs

Can I use homemade gnocchi instead of store-bought?

Absolutely! If you have the time and homemade gnocchi is your jam, it makes One Pot Gnocchi Chicken Pot Pie even more special. Just be sure they’re bite-sized and cook until tender.

How do I make this vegetarian?

Simply leave out the chicken and use veggie broth for a savory, meat-free version. Add extra mushrooms, a can of drained chickpeas, or diced potatoes as a hearty substitute. You’ll still get that signature creamy, comforting flavor.

Can I use regular all-purpose flour if I’m not gluten free?

Definitely! All-purpose flour works great in place of gluten free flour for thickening the sauce. Feel free to use whichever suits your needs.

Is there a dairy-free option?

Yes! Vegan butter and unsweetened almond, oat, or soy milk all perform beautifully, keeping the sauce creamy without any dairy. Use these swaps and enjoy a totally dairy-free One Pot Gnocchi Chicken Pot Pie.

What’s the best way to shred chicken for this recipe?

To make things quick, shred pre-cooked (rotisserie or poached) chicken with two forks or use the paddle attachment on your stand mixer for perfectly shredded pieces. This step makes assembly fast and stress-free.

Final Thoughts

Ready to dive into the coziest bowl imaginable? I hope this One Pot Gnocchi Chicken Pot Pie brings comfort, smiles, and maybe a few requests for “just one more bowl!” It’s easy enough for busy nights but special enough to share, so give it a whirl and let this new classic become a favorite at your table.