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One Pot Gnocchi Chicken Pot Pie


One Pot Gnocchi Chicken Pot Pie

Chicken Pot Pie filling meets Chicken and Dumplings in One Pot Gnocchi Chicken Pot Pie! This ultra consoling recipe cooks in a single pot in less than 30 minutes.


(serves 4)

4 Tablespoons butter or vegan butter

1 cup sliced carrots

4oz mushrooms, sliced

1 large or 2 small stalks 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 dried thyme

3 Tablespoons gluten free flour (I use Bob's Red Mill 1-to-1 Baking Flour)

2 cups chicken stock or broth

1 cup milk (any kind, I use unsweetened almond milk)

12oz package gluten free gnocchi

1-1/2 cups shredded chicken breast (~1/2lb pre-cooked)

1/2 cup frozen peas


  1. Heat a Dutch Oven over medium-high heat. Once hot, melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Stir to coat the vegetables in butter then saute until the mushrooms release their liquid and it has evaporated, 3-4 minutes. Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.
  2. Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes.
  3. Sprinkle flour over vegetables then stir to combine and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high. Bring mixture to a bubble, stirring occasionally, then add gnocchi and stir combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes. Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls then serve.
Recipes Adapted From Here

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