Easy One Pot Gnocchi Chicken Pot Pie
Pillow soft potato gnocchi with homemade pot pie filling, then topped with broken up buttery pie crust. If homemade pot pie and chicken and dumplings made a baby, this one pot gnocchi chicken pot pie would be it! A delicious and comforting weeknight meal, ready in just 30 minutes.
I love a classic pot pie, but sometimes, time will just not allow. This is a perfect short cut version, that you can still make from scratch, in half the time. And don’t get me started on chicken and dumplings, I’m a BIG fan. But that’s a Sunday dinner in my house, with made from scratch dumplings. This recipe is truly a cross between the two dishes and you won’t believe how easy it is!
What you’ll love about this recipe:
What are gnocchi?
Gnocchi are Italian potato dumplings in the pasta family, made traditionally with eggs, flour, and potato. They have a unique, pillowy texture, truly like a cross between pasta and dumplings. Gnocchi is often used in dishes similar to where pasta or potatoes would be used. The key ingredient to this one pot gnocchi chicken pot pie, and another one my favorite creamy gnocchi dishes!
A few notes about the ingredients
butter
Half a stick of butter is used to make a roux for the sauce. I use salted butter when cooking.
carrots
I like use a mandoline slicer to julienne the carrots. You can also buy pre-cut carrots, or just slice them thinly.
mushrooms
I love mushrooms in pot pie, they add a nice earthy flavor. Feel free to skip if you don’t like mushrooms!
celery, onion, garlic & thyme
All the classic ingredients for chicken pot pie filling. I recommend using fresh garlic and thyme here.
chicken base
This adds delicious deep flavor to the sauce, and I prefer it to dry bouillon. “Better Than Bouillon” can be found in the section of the grocery store with the chicken broth.
flour
We use flour to create the roux by adding it to the buttered vegetables.
chicken broth
We use chicken broth for liquid instead of water for added flavor. Feel free to substitute for chicken stock.
milk
Milk adds creaminess. You can use whole or 2%.
gnocchi
Gnocchi can be found in the dry pasta section of the grocery store. I prefer De Cecco as it always holds up and doesn’t get gummy.
peas
I like to use the sweet baby peas from the frozen vegetable section.
chicken
Rotisserie chicken is easiest to use here! Otherwise, you can poach a chicken breast in chicken broth and save the broth for the recipe after shredding the chicken.
How to make one pot gnocchi chicken pot pie
The details are quite simple!
We start off by cooking all the vegetables in plenty of butter. Next, we add the flour to create a roux for the sauce to be thick and creamy.
In a very slow stream, the chicken broth is added to the roux mixture, assuring that there aren’t any clumps. Next, we add the milk and bring the mixture to a simmer, then stir in the chicken base. It’s important to add the chicken base once the liquid is simmering so that it melts into the liquid.
Once the liquid is simmering, its time to cook the gnocchi! Fresh out to the package, the gnocchi is stuck together, so you want to break each piece apart and stir into the mixture. The gnocchi take about 6-7 minutes to cook through, then you mix in your chicken and peas.
I love to bake a pie crust to crumble on top, which is optional, but highly recommended!
FAQs and substitutions
can i make this gluten free?
Definitely! Use gluten free gnocchi.
can i make this dairy free?
You can use dairy free milk in place of the regular milk. I recommend a thicker, fattier milk, like full-fat oat milk, as opposed to almond milk.
can i freeze leftovers?
Keep leftovers stored in an airtight container in the freezer for up to 3 months.
Our Favorite
One Pot Recipes
One Pot Chicken Pot Pie Gnocchi
Ingredients
- 4 tbsp butter salted
- 1 cup carrots julienned, or sliced
- 1 cup mushrooms sliced
- 1 stalk celery sliced thin
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tsp chicken base like "Better Than Bouillon"
- 1 tsp fresh thyme or ½ tsp dry
- ¼ cup flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 lb packaged gnocchi
- ½ cup frozen sweet peas thawed
- 1 cup cooked chicken shredded, I use rotisserie
Topping
- 1 unbaked pie crust
Instructions
- Preheat oven to 350°.
- Place the pie crust on a sheet pan and bake for 15 minutes or until light brown and toasted. Set aside.
- Melt the butter in a large skillet or dutch oven, over medium-high heat. Add the onions, carrots, and celery and sauté the 2-3 minutes. Add the mushrooms and continue cooking for 6-7 minutes until vegetables are tender. Season with salt and pepper.
- Add the garlic and cook 1 minute, until fragrant. Stir in the thyme, and sauté for 1-2 more minutes.
- Sprinkle the flour evenly over the vegetable mixture and stir well so that it is mixed in. Stir and cook for 1 minute until the raw flour smell is gone.
- Slowly pour in the chicken broth, ½ cup at a time, stirring after each addition to break down any lumps until fully incorporated. Slowly pour in the milk and mix well. Bring mixture to a simmer and stir in the teaspoon of chicken base. Continue stirring for 1 minute.
- Break apart the gnocchi and add to the skillet. Stir to combine. Turn the heat down to medium-low and continue to cook the gnocchi for 5-6 minutes until pillow soft. Stir every minute.
- With the heat still on medium-low, stir in the chicken and the peas until heated through.
- Serve in bowls with broken up pieces of pie crust on top!
