Gnocchi Chicken Pot Pie

Prep Time 15

Cook Time 30

Total Time 45

This gnocchi chicken pot pie is the ultimate cozy, creamy, one-pot comfort food. Savory chicken, pillowy gnocchi, and colorful vegetables are tucked into a velvety sauce, delivering all the pot pie flavor and none of the crust fuss. It’s practical for weeknights, perfect for leftovers, and easy to adapt for whatever’s in your fridge.

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Servings

Ingredients

Vegetables & Aromatics

2 tbsp butter or plant-based butter
2 medium carrots peeled and thinly sliced
1 cup mushrooms sliced (white or cremini)
2 stalks celery chopped
1 small shallot or yellow onion diced
2 cloves garlic minced

Flavor & Seasoning

1 tsp poultry seasoning
1 tsp dried thyme
1/2 tsp seasoned salt
freshly ground black pepper to taste

Sauce & Body

2 tbsp gluten-free flour
2 cups chicken broth
1 cup milk or unsweetened non-dairy milk
16 oz gluten-free gnocchi shelf-stable or refrigerated
2 cups cooked shredded chicken rotisserie or leftover
1 cup frozen peas

Equipment

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Dutch oven or large skillet
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wooden spoon
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Measuring cups and spoons
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Knife and cutting board

Instructions

Sauté the vegetables: In a Dutch oven or large skillet over medium-high heat, melt the butter. Add carrots, mushrooms, celery, and shallot or onion. Stir to coat, and cook for 3-4 minutes, until mushrooms release moisture and most liquid cooks off. Add seasoned salt and pepper. Continue to sauté for another 6-7 minutes until vegetables are tender and glossy.
Add the aromatics: Stir in minced garlic, poultry seasoning, and thyme. Cook for 1-2 minutes, stirring, until fragrant but not browned.
Thicken the sauce: Sprinkle flour over vegetables and stir well. Cook 1 minute to remove raw taste. Gradually pour in chicken broth, stirring constantly to avoid lumps. Add the milk and bring to a gentle simmer over medium-high heat.
Cook the gnocchi: Stir in gnocchi. Reduce heat to medium and simmer for 5-6 minutes, stirring often, until gnocchi are tender and sauce has thickened.
Finish with chicken and peas: Add shredded chicken and peas, stir gently until everything is hot and creamy. Taste and adjust seasoning as needed. Serve warm in bowls.

Notes

This recipe is flexible! Swap the vegetables for what you have, use turkey instead of chicken, or regular gnocchi if gluten isn’t a concern. If you like fresh herbs, add chopped parsley or thyme before serving.

Ingredient Swaps & Suggestions

Vegetables: Adjust the carrot, celery, or onion blend based on what’s in your fridge. Shallot works great if you’re out of onions. Try parsnip instead of carrot, or use an extra carrot if you’re skipping celery.
Broth: Chicken broth is classic, but veggie, turkey, or even bone broth are all fair game.
Milk: Whole or 2% make a creamier sauce, but 1% or skim will work if that’s what you have, just expect a slightly lighter texture.
Gnocchi: Any kind works, potato, pumpkin, cauliflower, shelf-stable, or fresh. No need to be picky.
Chicken: Rotisserie, leftover, or even shredded turkey (hello, Thanksgiving leftovers) all taste great in this.
Peas: Frozen peas are convenient, but fresh, green beans, or mixed frozen veggies can easily be substituted.
Extra Creaminess: Add a splash of heavy cream, half & half, or just a bit more milk if you want a richer sauce.
Cheese & Mustard: A sprinkle of Parmesan or Pecorino Romano boosts flavor. If you like a tangy kick, stir in a bit of whole grain or Dijon mustard, or skip it entirely.

Mix and match as needed, and make it your own! Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of broth or milk to loosen the sauce.

Nutrition

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