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One Pot Gnocchi Chicken Pot Pie Recipe
Ash Tyrrell

One Pot Gnocchi Chicken Pot Pie Recipe

I recently made this one pot gnocchi chicken pot pie, and honestly, it instantly became a favorite in my kitchen. It’s one of those meals that feels like a warm hug after a long day. I love how it combines the creamy goodness of pot pie with the soft, pillowy texture of gnocchi
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons butter or vegan butter – adds richness and helps sauté the veggies beautifully
  • 1 cup carrots sliced – brings natural sweetness and color
  • 4 oz mushrooms sliced – adds a deep, savory flavor
  • 1 celery stalk thinly sliced – gives a classic pot pie base taste
  • 1 shallot or small onion chopped – enhances aroma and flavor depth
  • salt and pepper – essential for seasoning layers properly
  • 2 garlic cloves minced – always use fresh for best flavor
  • 1 teaspoon poultry seasoning – gives that classic pot pie taste
  • pinch of dried thyme – adds earthy warmth
  • 3 tablespoons flour – helps thicken the sauce smoothly
  • 2 cups chicken stock – forms the base of the creamy sauce
  • 1 cup milk or almond milk – keeps it creamy yet balanced
  • 12 oz gnocchi – use shelf-stable or gluten-free cooks directly in sauce
  • 1½ cups cooked shredded chicken – rotisserie works great for convenience
  • ½ cup frozen peas – adds freshness and a pop of color

Method
 

  1. Start by melting butter in a large pot over medium heat. Add carrots, celery, mushrooms, and onion, then cook until tender and fragrant. Stir occasionally to ensure even cooking and prevent burning.
  2. Mix in minced garlic, poultry seasoning, and thyme. Cook for a minute or two until everything smells aromatic. This step enhances the depth of flavor in the base.
  3. Sprinkle flour over the vegetables and stir well. Let it cook briefly to remove the raw flour taste. This will help thicken the sauce later.
  4. Slowly pour in chicken stock and milk while stirring to avoid lumps. Once smooth, add the gnocchi and bring to a gentle simmer. Let it cook until the gnocchi becomes soft and plump.
  5. Stir in shredded chicken and frozen peas. Let everything heat through and blend together. Taste and adjust seasoning if needed before serving.

Notes

  • I always use freshly minced garlic—it makes a noticeable difference
  • Don’t overcook the gnocchi, or it can become too soft
  • I prefer rotisserie chicken for extra flavor and convenience
  • Let the dish sit for a few minutes before serving—it thickens nicely
  • I sometimes add a splash of cream at the end for extra richness