One Pot Gnocchi Chicken Pot Pie
Indulge in the ultimate comfort food with this One Pot Gnocchi Chicken Pot Pie, a delightful twist on a classic. Rich, creamy, and brimming with tender chicken and vibrant vegetables, this hearty dish is incredibly easy to prepare, making it perfect for a cozy weeknight meal. The pillowy gnocchi cook directly in the savory sauce, absorbing all the delicious flavors and eliminating the need for a separate pot.
Prep Time
15 minutes
Cook Time
25-30 minutes
Total Time
40-45 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Ultimate comfort food: A warm, hearty, and satisfying meal perfect for any day.
- Effortless one-pot preparation: Minimizes cleanup and simplifies cooking.
- Flavorful and rich: Combines classic pot pie flavors with tender gnocchi.
- Quick and easy: Ready in under an hour, ideal for busy weeknights.
- Customizable: Easily adapt with your favorite vegetables or protein.
Ingredients
- 56 grams (4 tablespoons) unsalted butter or vegan butter
- 120 grams (1 cup) sliced carrots
- 115 grams (4 ounces) fresh mushrooms, sliced
- 80-100 grams (1 large or 2 small ribs) celery, thinly sliced
- 80 grams (1 large shallot or 1 small onion), chopped
- Homemade seasoned salt and freshly ground black pepper, to taste
- 2 cloves garlic, pressed or minced
- 5 milliliters (1 teaspoon) poultry seasoning
- Pinch of dried thyme
- 24 grams (3 tablespoons) gluten-free all-purpose flour or regular all-purpose flour
- 475 milliliters (2 cups) chicken stock or broth
- 240 milliliters (1 cup) milk (dairy or unsweetened almond milk)
- 340 grams (12 ounce) package gluten-free potato gnocchi
- 225 grams (1.5 cups or about 0.5 pound) pre-cooked shredded chicken breast
- 75 grams (0.5 cup) frozen peas
Instructions
- Begin by heating a sturdy Dutch oven or a large, heavy-bottomed soup pot over medium-high heat. Add the butter or vegan butter to the pan and allow it to melt completely. The high heat initially helps to quickly develop flavor.
- Once the butter is melted, add the sliced carrots, sliced mushrooms, thinly sliced celery, and chopped shallots or onions to the pot. Sauté these vegetables, stirring occasionally, until the mushrooms release their liquid and that liquid has fully evaporated. This process typically takes about 3-4 minutes and is crucial for intensifying the mushroom flavor and preventing a watery sauce.
- Season the vegetables generously with homemade seasoned salt and freshly ground black pepper. Continue to sauté the mixture, reducing the heat slightly to medium if needed, until all the vegetables are tender. This will take an additional 6-7 minutes, ensuring a pleasant texture in the final dish.
- Stir in the pressed or minced garlic, poultry seasoning, and dried thyme. Continue to sauté for 1-2 minutes, stirring constantly, until the garlic becomes incredibly fragrant. Be careful not to burn the garlic, as this can impart a bitter taste.
- Sprinkle the gluten-free or all-purpose flour evenly over the sautéed vegetables. Stir well to coat all the ingredients and cook for 1 minute, allowing the flour to toast slightly. This step creates a roux, which will thicken the pot pie filling and eliminate any raw flour taste.
- Gradually pour in the chicken stock or broth, stirring continuously with a whisk to prevent any lumps from forming. Once the stock is incorporated, add the milk and increase the heat back to medium-high. Bring the mixture to a gentle simmer, stirring occasionally to ensure even heating and thickening.
- Once simmering, add the gluten-free gnocchi to the pot and stir to combine it thoroughly with the sauce. Reduce the heat to medium and continue to simmer, stirring frequently, for 5-6 minutes until the gnocchi are tender and cooked through. Frequent stirring prevents the gnocchi from sticking to the bottom of the pot and ensures even cooking.
- Stir in the pre-cooked shredded chicken breast and the frozen peas. Allow them to heat through for 1-2 minutes. Taste the pot pie filling and adjust the seasoning with additional seasoned salt and/or pepper if necessary to achieve your desired flavor profile.
- Ladle the hot One Pot Gnocchi Chicken Pot Pie into individual bowls and serve immediately. Enjoy this comforting, hearty meal straight from the pot!
Tools You’ll Need
- Large Dutch oven or heavy-bottomed soup pot (minimum 5-6 liter capacity)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or sturdy spatula for stirring
- Whisk
- Ladle
Essential Success Tips
- Chop vegetables uniformly: This ensures they cook evenly at the same rate, preventing some from being overcooked and others undercooked.
- Don't rush the sauté: Allowing the mushrooms to release and evaporate their liquid, and giving the other vegetables time to tenderize, builds a deeper flavor base for the sauce.
- Proper roux formation: Cook the flour for at least one minute after sprinkling it over the vegetables; this removes the raw flour taste and helps the sauce thicken properly.
- Stir gently but frequently: Especially after adding the gnocchi, stir often to prevent them from sticking to the bottom of the pot and to ensure they cook evenly without clumping.
- Taste and adjust seasoning: Always taste the sauce before serving and adjust with more seasoned salt and pepper as needed. Different broths and homemade seasonings can vary in sodium content.
Professional Cooking Secrets
- Elevate with fresh herbs: A sprinkle of fresh chopped parsley, chives, or tarragon just before serving adds a bright, aromatic finish that complements the creamy sauce beautifully.
- Boost umami: For an extra layer of savory depth, add a teaspoon of white miso paste or a splash of Worcestershire sauce (ensure gluten-free if needed) when you add the chicken stock. It deepens the overall flavor without being overtly detectable.
- Crispy topping option: For those who miss the crust, transfer the finished pot pie into individual oven-safe bowls, top with a spoonful of gluten-free breadcrumbs mixed with a pat of melted butter, and briefly broil until golden and crispy.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The gnocchi may soften further upon reheating.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce if it has thickened too much.
- Vegetable variations: Feel free to swap in other quick-cooking vegetables like corn, green beans, or spinach during the last few minutes of cooking.
- Protein alternatives: Cooked turkey, ham, or even chickpeas could be used in place of chicken for a different twist.
Frequently Asked Questions
Can I use regular gnocchi instead of gluten-free?
Absolutely! If you don't require a gluten-free dish, regular potato gnocchi will work perfectly. The cooking time will remain similar, approximately 5-6 minutes, or until tender.
Can I make this dish vegetarian?
Yes, to make it vegetarian, simply omit the chicken and use vegetable broth instead of chicken stock. You can also add more vegetables like diced zucchini or cooked lentils for extra substance. Consider adding a touch of nutritional yeast for a cheesy umami flavor.
How can I thicken the sauce if it's too thin?
If the sauce is not as thick as you prefer, you can make a quick slurry by whisking 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water. Gradually stir this into the simmering pot pie and cook for another 1-2 minutes until it reaches your desired consistency.
Nutrition Facts (Per Serving)
Estimated per serving (1/6 of recipe): Calories: 480, Protein: 28g, Fat: 25g, Carbs: 38g, Fiber: 4g. (These are approximate values and may vary based on specific ingredients and brands used.)
Allergy Information
Contains dairy (butter, milk – if not using vegan/almond milk) and gluten (if using regular flour/gnocchi). For a dairy-free version, use vegan butter and unsweetened almond milk. For a gluten-free version, ensure all-purpose gluten-free flour and gluten-free gnocchi are used.
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