Creamy Chicken and Gnocchi Pot Pie Recipe

Introduction

This creamy chicken and gnocchi pot pie is a comforting, hearty dish perfect for cozy dinners. Combining tender chicken, soft gnocchi, and a rich, flavorful sauce, it’s a satisfying meal that comes together quickly on the stove.

Ingredients

• 4 tablespoons butter or vegan butter
• 1 cup sliced carrots
• 4 oz mushrooms, sliced
• 1 large or 2 small ribs 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 or all-purpose flour if not gluten-free
• 2 cups chicken stock or broth
• 1 cup milk, any kind (unsweetened almond milk works well)
• 12 oz package gluten-free gnocchi
• 1-1/2 cups shredded chicken breast (approximately 1/2 lb pre-cooked)
• 1/2 cup frozen peas

Instructions

1. Step 1: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the carrots, mushrooms, celery, and shallots or onions. Sauté until the vegetables are tender.
2. Step 2: Add the garlic, poultry seasoning, and dried thyme. Sauté for another minute or until fragrant.
3. Step 3: Sprinkle the flour over the vegetables and stir well to coat them evenly.
4. Step 4: Pour in the chicken stock and milk gradually, stirring to combine. Bring the mixture to a simmer.
5. Step 5: Add the gnocchi to the pot and cook until they are tender, about 3-5 minutes depending on the package instructions.
6. Step 6: Stir in the shredded chicken and frozen peas. Taste and adjust seasoning with salt and pepper if needed.
7. Step 7: Ladle the creamy chicken and gnocchi into bowls and serve hot.

Tips & Variations

• For a vegetarian version, substitute the chicken with cubed tofu or extra mushrooms and use vegetable broth.
• Use fresh thyme if available for a brighter herb flavor instead of dried thyme.
• Add a splash of white wine with the broth for more depth of flavor.
• Cook gnocchi separately if you prefer them crispier before stirring into the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or broth to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought gnocchi in this recipe?

Yes, store-bought gnocchi works perfectly. Just cook them directly in the pot until tender as instructed.

What can I use instead of chicken stock?

You can substitute chicken stock with vegetable broth or water, but using broth will add more flavor to the dish.

Creamy Chicken and Gnocchi Pot Pie Recipe

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★★★★★

4.7 from 57 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Creamy Chicken and Gnocchi Pot Pie is a comforting, hearty one-pot meal featuring tender chicken, sautéed vegetables, and pillowy gnocchi in a rich, flavorful creamy sauce. Perfect for cozy dinners, this gluten-free adapted recipe uses simple ingredients and is cooked entirely on the stovetop for an easy yet delicious dish everyone will love.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 cup sliced carrots
• 4 oz mushrooms, sliced
• 1 large or 2 small ribs celery, thinly sliced
• 1 large shallot or small onion, chopped
• 2 cloves garlic, pressed or minced

Dairy and Butter

• 4 Tablespoons butter or vegan butter
• 1 cup milk, any kind (unsweetened almond milk works well)

Proteins

• 1–1/2 cups shredded chicken breast (approximately 1/2 lb pre-cooked)

Pantry and Seasonings

• Homemade seasoned salt and pepper, to taste
• 1 teaspoon poultry seasoning
• Pinch dried thyme
• 3 Tablespoons gluten-free flour or all-purpose flour (if not gluten-free)
• 2 cups chicken stock or broth
• 12 oz package gluten-free gnocchi
• 1/2 cup frozen peas

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Instructions

1. Saute Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pot, then add the sliced carrots, mushrooms, celery, and chopped shallots or onions. Cook, stirring occasionally, until the vegetables are tender and fragrant.
2. Add Seasonings: Add the minced garlic, poultry seasoning, and dried thyme to the pot. Stir and sauté briefly until the garlic is fragrant and the spices are well combined with the vegetables.
3. Add Flour and Liquid: Sprinkle the gluten-free or all-purpose flour evenly over the sautéed vegetables and stir well to coat them. Then pour in the chicken broth and milk. Stir to combine and bring the mixture to a gentle simmer. This will create the creamy base for the pot pie.
4. Cook Gnocchi: Add the gluten-free gnocchi to the simmering pot. Allow the gnocchi to cook in the liquid until they become tender, typically about 3-5 minutes, stirring occasionally to prevent sticking.
5. Finish the Dish: Stir in the shredded pre-cooked chicken and frozen peas. Continue cooking just until the chicken is heated through and the peas are warmed. Taste and adjust seasoning with salt and pepper as needed. Ladle the creamy chicken and gnocchi pot pie into bowls and serve hot.

Notes

• Use gluten-free flour and gnocchi for a gluten-free version of this dish.
• Unsweetened almond milk or other non-dairy milk can be used to keep the dish dairy-free when paired with vegan butter.
• Shredded rotisserie chicken works great for convenience and flavor.
• Adjust the thickness of the sauce by adding more broth or milk if it becomes too thick during simmering.
• Adding peas towards the end keeps them bright and fresh without overcooking.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Creamy Chicken Gnocchi, Gluten-Free Chicken Pot Pie, Stovetop Potato Gnocchi, Easy Chicken Dinner, Comfort Food