Gnocchi Chicken Pot Pie Recipe

Introduction

This Gnocchi Chicken Pot Pie offers a comforting twist on a classic favorite. Tender gnocchi replaces traditional crust, creating a creamy, hearty dish perfect for weeknight dinners. Ready in just 45 minutes, it’s a satisfying meal that the whole family will enjoy.

Ingredients

• 4 tablespoons butter or vegan butter
• 1 cup sliced carrots
• 4 ounces mushrooms, sliced
• 1 large rib celery, thinly sliced
• 1 large shallot or small onion, chopped
• Salt and black pepper, to taste
• 2 cloves garlic, minced
• 1 teaspoon poultry seasoning
• Pinch dried thyme
• 3 tablespoons all-purpose flour or gluten-free flour
• 2 cups chicken stock or broth
• 1 cup milk (any kind)
• 12 ounces gnocchi
• 1 1/2 cups cooked, shredded chicken
• 1/2 cup frozen peas

Instructions

1. Step 1: Heat a Dutch oven or large pot over medium-high heat and melt the butter until fully melted.
2. Step 2: Add the carrots, mushrooms, celery, and onion. Sauté until the mushrooms release their moisture and the vegetables begin to soften.
3. Step 3: Season with salt and pepper, then add the garlic, poultry seasoning, and thyme. Cook briefly until fragrant.
4. Step 4: Sprinkle the flour over the vegetables and stir well, cooking for about one minute to remove the raw flour taste.
5. Step 5: Slowly pour in the chicken broth while stirring, then add the milk and bring the mixture to a gentle simmer.
6. Step 6: Add the gnocchi and simmer, stirring frequently, until the gnocchi is tender and the sauce thickens.
7. Step 7: Stir in the cooked chicken and frozen peas. Heat just until warmed through.
8. Step 8: Taste and adjust seasoning, then serve warm.

Tips & Variations

• Use vegan butter and plant-based milk to make this dish dairy-free.
• Substitute cooked turkey for chicken to use up leftovers.
• Add fresh herbs like parsley or rosemary for extra aroma and flavor.
• For more veggies, include corn or green beans along with the peas.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or in the microwave until warmed through. Avoid overheating to prevent the gnocchi from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cooked chicken for this recipe?

Yes, using store-bought rotisserie chicken is a convenient and tasty option that saves time.

What type of gnocchi works best?

Fresh or frozen potato gnocchi are ideal. If using frozen, just add them directly to the simmering mixture without thawing.

Gnocchi Chicken Pot Pie Recipe

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★★★★★

4.9 from 59 reviews

This Gnocchi Chicken Pot Pie is a comforting one-pot meal featuring tender gnocchi, shredded chicken, and a medley of sautéed vegetables in a creamy, herb-infused sauce. Perfect for a cozy weeknight dinner, it combines rich flavors with a quick and simple stovetop cooking method, delivering the warmth and satisfaction of a classic pot pie without the hassle of baking a crust.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1 cup sliced carrots
• 4 ounces mushrooms, sliced
• 1 large rib celery, thinly sliced
• 1 large shallot or small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup frozen peas

Proteins

• 1 1/2 cups cooked shredded chicken

Liquids and Dairy

• 4 tablespoons butter or vegan butter
• 2 cups chicken stock or broth
• 1 cup milk (any kind)

Dry Ingredients and Seasonings

• 12 ounces gnocchi
• 3 tablespoons all-purpose flour or gluten-free flour
• 1 teaspoon poultry seasoning
• Pinch dried thyme
• Salt and black pepper, to taste

Instructions

1. Heat Butter: Place a Dutch oven or large pot over medium-high heat and melt the butter completely.
2. Sauté Vegetables: Add the sliced carrots, mushrooms, celery, and chopped shallot or onion to the pot. Cook until the mushrooms release their moisture and the vegetables soften slightly.
3. Add Seasonings: Season the vegetables with salt and black pepper. Stir in the minced garlic, poultry seasoning, and dried thyme, cooking briefly until fragrant.
4. Add Flour: Sprinkle the flour over the sautéed vegetables and stir well. Cook for about one minute to eliminate the raw flour taste.
5. Add Liquids: Slowly pour in the chicken broth while stirring continuously, then add the milk. Bring the mixture to a gentle simmer.
6. Cook Gnocchi: Add the gnocchi to the simmering sauce and cook, stirring frequently, until the gnocchi is tender and the sauce thickens.
7. Incorporate Chicken and Peas: Stir in the shredded cooked chicken and frozen peas, heating just until everything is warmed through.
8. Adjust Seasoning and Serve: Taste the pot pie filling and adjust salt and pepper if needed. Serve warm for a hearty meal.

Notes

• You can substitute vegan butter and plant-based milk to make this recipe vegan-friendly, swapping chicken for a vegetarian protein.
• Using gluten-free flour and gluten-free gnocchi makes this dish gluten-free.
• Leftovers store well in an airtight container for up to 3 days and can be reheated on the stovetop or microwave.
• Adding fresh herbs like parsley or chives on top before serving enhances flavor and presentation.

Keywords: gnocchi chicken pot pie, stovetop pot pie, creamy chicken gnocchi, easy chicken dinner, comfort food, one pot meal