Easy Gnocchi Chicken Pot Pie – This Easy Gnocchi Chicken Pot Pie. Is a comforting. One-pot meal. Perfect for any night of the week. Packed with tender veggies, and shredded chicken. And pillowy gluten-free gnocchi. This dish brings all the flavors of a classic pot pie. In half the time. With ingredients like chicken stock, and gluten-free gnocchi. And a medley of vegetables. This is the ultimate cozy dinner. Without the fuss.
The first time I made this Gnocchi Chicken Pot Pie. I knew it would become. A family favorite. My husband loves traditional pot pies. But they can be a little time-consuming. This recipe was a happy accident. When I had leftover chicken. And found a package of gnocchi. In the pantry. It was an instant hit. With my family. Especially my little one. Who loved the soft. And chewy gnocchi. In the creamy sauce. Now, we make it anytime. We need that cozy, hearty meal. But in half the time of traditional pot pie.
What makes this Easy Gnocchi Chicken Pot Pie truly unique?
What makes this dish unique? Is how it captures the essence of a traditional pot pie. While simplifying the process. The gnocchi adds a soft, pillowy texture. And the gluten-free option. Makes it accessible. For everyone. The rich and creamy sauce. Comes together quickly. And with the addition of vegetables. And shredded chicken. It’s a complete, satisfying meal. In just one pot!
What You Need To Make This Easy Gnocchi Chicken Pot Pie Recipe?
Butter or Vegan Butter: Choose whichever works best for your diet. The richness of butter. Complements the creamy sauce perfectly.
Carrots, Mushrooms, Celery, Shallot/Onion: These classic pot pie vegetables. Add flavor and texture. You can easily adjust the quantities. Based on your preferences.
Gluten-Free Gnocchi: The gluten-free gnocchi. Gives this dish its fun, pillowy twist. While keeping it gluten-free. Feel free to use regular gnocchi. If you don’t need the gluten-free option.
Chicken Stock and Milk: The base of the creamy sauce. You can substitute almond milk. For dairy-free versions. And it still works beautifully!
Shredded Chicken: A great way. To use up leftovers. Rotisserie chicken is another easy option. If you’re pressed for time.
Steps To Make Easy Gnocchi Chicken Pot Pie:
Step 1: Start by heating your Dutch oven. Over medium-high heat. Once hot, melt the butter. And toss in the carrots, mushrooms, and celery. And shallots or onions. Stir to coat everything. In that buttery goodness. And let the mushrooms release their liquid—about 3-4 minutes. Season with your homemade seasoned salt and pepper. Then keep sautéing. For another 6-7 minutes. Until the veggies are nice. And tender. Add garlic and poultry seasoning. And thyme to the mix. Cooking for about a minute or two. Until the kitchen smells heavenly.
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Step 2: Sprinkle the gluten-free flour. Over the veggies. And stir well to combine. Cooking for about a minute. To get rid of that raw flour taste. Gradually pour in the chicken broth. While stirring continuously. Followed by the milk. Let the mixture come to a bubble. Stirring occasionally. To avoid any lumps. Now, stir in the gnocchi. And let it simmer. For about 5-6 minutes. Until the gnocchi is perfectly tender.
Step 3: Finally, fold in the shredded chicken. And peas. Tasting and adjusting the seasoning. As needed. Serve this comforting pot pie. Straight from the pot. And enjoy the cozy goodness!
Tip:
To take this dish to the next level. Try roasting the vegetables in the oven. Before adding them to the pot. The roasting process. Adds a layer of caramelization. That brings out the natural sweetness. In the carrots and onions. And it intensifies the umami. In the mushrooms. If you’re a fan of an extra-creamy sauce. Swap out regular milk. For a dash of heavy cream. Or coconut milk. For a rich, indulgent texture. You can also top each serving. With a sprinkle of parmesan. Or crispy breadcrumbs. For added crunch.
Frequently Asked Questions:
Can I use regular gnocchi instead of gluten-free?
Yes. Regular gnocchi works just as well! Just adjust the cooking time slightly. If necessary.
Can I make this recipe dairy-free?
Absolutely! Use vegan butter and almond. Or coconut milk. For a dairy-free option.
Can I freeze this dish?
Yes. You can freeze leftovers. In an airtight container. Just thaw. And reheat on the stovetop. When ready to enjoy.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Gnocchi Chicken Pot Pie
Ingredients
- 4 tbsp butter or plant-based butter
- 1 c carrots thinly sliced
- 4 ounces mushrooms cut into slices
- 1 large or 2 smaller celery stalks finely sliced
- 1 large shallot or small onion diced
- Season with homemade seasoning salt and black pepper
- 2 garlic cloves minced or pressed
- 1 tsp poultry seasoning
- A pinch of dried thyme
- 3 tbsp gluten-free flour I prefer Bob's Red Mill 1-to-1 Baking Flour
- 2 c chicken broth or stock
- 1 c milk any variety, I use unsweetened almond milk
- 12 ounces gluten-free gnocchi
- 1 1/2 c cooked shredded chicken breast (~1/2 pounds)
- 1/2 c frozen peas
Instructions
- Warm a Dutch oven. Over medium-high heat. Once the pan is hot. Melt the butter. And add the carrots, mushrooms, and celery. And shallots or onions. Stir well. To coat everything. In the butter. Then cook until the mushrooms release their moisture. And it evaporates. About 3-4 minutes. Season with your homemade seasoning salt. And pepper. Continue to sauté. Lowering the heat slightly if needed. Until the vegetables become tender. Another 6-7 minutes.
- Next, add the garlic, poultry seasoning, and thyme. Cooking just until the garlic becomes aromatic. About 1-2 minutes.
- Sprinkle the flour. Over the vegetables. And stir to combine. Cooking for 1 minute. Gradually pour in the chicken broth. While stirring to avoid lumps. Then add the milk. Increase the heat. To medium-high. Bringing the mixture to a simmer. Stir in the gnocchi. Reduce the heat to medium. And let it simmer. Stirring often. Until the gnocchi are soft. About 5-6 minutes. Finally, mix in the shredded chicken. And peas. Taste and adjust seasoning. With more salt. And pepper if needed. Serve hot in bowls.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
