One Pot Gnocchi Chicken Pie

Chicken pot pie and chicken and dumplings were always my childhood favorites and this one pot gnocchi chicken pot pie brings together both classics for an ultra comforting and easy weeknight meal My whole house fills with that cozy savory aroma in under an hour and everything simmers in a single pot from start to finish

The first time I made this my family could not get over the pillowy gnocchi It was an instant hit and now we reach for this every time someone needs a little comfort

Ingredients

• Butter or vegan butter: gives richness and helps soften the vegetables use real butter for flavor but vegan versions work too
• Carrots: add sweetness and color pick medium sized carrots that feel firm with no cracks
• Mushrooms: provide an earthy depth try cremini or white button and slice evenly for best browning
• Celery: brings freshness and classic chicken pot pie flavor look for stalks that snap easily
• Shallot or onion: adds aromatic sweetness choose ones that are heavy for their size and free of soft spots
• Homemade seasoned salt and pepper: boosts overall savoriness make your own with garlic and onion powder for best results
• Garlic: brings a fragrant warmth mince fresh garlic for the biggest punch
• Poultry seasoning: gives that classic pot pie taste with sage and thyme make sure your spices are fresh
• Dried thyme: layers more earthy notes and pairs well with chicken
• Gluten free flour or all purpose flour: thickens up the sauce look for brands with a fine texture
• Chicken stock or broth: creates a deep background flavor aim for low sodium options to control saltiness
• Milk: makes the dish creamy without being too heavy use unsweetened almond milk for a dairy free swap
• Gluten free gnocchi: creates that signature cozy texture look for ones with potato for fluffiness
• Shredded chicken breast: adds protein and heartiness use rotisserie chicken when you need a shortcut
• Frozen peas: finish everything with color and sweetness always pick peas that are bright green not dull

Step-by-Step Instructions

Prep the Vegetables:

Chop carrots mushrooms celery and shallot or onion Use a sharp knife so everything cooks evenly

Sauté the Aromatics:

Set your Dutch oven or soup pot over medium high Add butter then toss in the carrots mushrooms celery and shallots Cook until mushrooms let off all their liquid and it evaporates This takes three to four minutes Stir and scrape the bottom so nothing sticks

Soften the Vegetables:

Season with your homemade seasoned salt and pepper and keep sautéing Turn the heat down a bit if things brown too quickly Continue cooking until everything is tender and a little golden You want about six to seven more minutes here stir every minute or so

Bloom the Spices:

Drop in your minced garlic poultry seasoning and dried thyme Stir well Keep things moving for about a minute or two until you smell the herby garlic aroma rising up

Thicken the Base:

Sprinkle your flour in over all the veggies and stir so every piece is coated Keep stirring for a full minute so you cook out the raw flour taste

Add the Liquids:

Slowly pour your chicken stock in while stirring to prevent lumps Once combined add the milk Raise the heat to medium high and stir Bring everything up to a gentle simmer

Cook the Gnocchi:

Drop the gnocchi in and give it a good stir Lower heat to medium so nothing scorches Simmer while stirring frequently for five to six minutes until the gnocchi are puffed and tender Taste the sauce and adjust salt or pepper now if it needs it

Finish and Serve:

Stir in shredded chicken and frozen peas Let it all heat through for about two minutes until hot and bubbly Ladle into bowls and serve steamy and cozy

Save

I am a sucker for the gnocchi the way they soak up all that sauce but still stay pillow soft My kids like sneaking the peas off everyone else’s plates and it is always a fun battle for the last scoop

Storage Tips

Refrigerate leftovers in an airtight container and enjoy within three days The gnocchi will soak up sauce as it sits so you may want to add a splash of broth or milk when reheating for extra creaminess Microwaving in short bursts and stirring in between works best so nothing dries out

Ingredient Substitutions

Use rotisserie chicken or leftover roast chicken for major time savings If you are dairy free vegan butter and unsweetened oat or almond milk work great Try sweet potato or pumpkin gnocchi for a twist and add any other quick cooking veggies like green beans or corn

Serving Suggestions

This is delicious all on its own but serving with a leafy salad and some crusty bread turns it into a feast Sprinkle chopped fresh parsley or chives on top for a pop of green and a hint of bright flavor

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Cultural and Family Connection

Chicken pot pie is a feel good classic in so many homes and this dish brings those flavors together faster than a traditional pie crust would In our family we often make it on chilly Sunday evenings and everyone gathers in the kitchen to help stir and taste Sometimes I swap in turkey after Thanksgiving for a new twist on leftovers

Recipe Questions

→ Can I use regular or gluten free gnocchi?

Both types work well. If using a larger package (16oz), increase broth and milk for a creamier consistency.

→ How do I make this dish dairy-free?

Substitute butter and milk with plant-based alternatives, like vegan butter and unsweetened almond milk.

→ What vegetables can I substitute?

Swap in your favorites such as green beans, corn, or spinach for added color and flavor variety.

→ Can I use rotisserie chicken?

Yes, pre-cooked rotisserie chicken adds flavor and convenience. Shred before stirring in near the end of cooking.

→ How can I thicken the filling?

Using the flour as directed and simmering ensures a rich consistency. Adjust with a bit extra flour if needed.

→ Is this dish freezer-friendly?

It's best enjoyed fresh, but you can refrigerate leftovers for up to 3 days. Gnocchi may soften more upon reheating.