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–+ servings
One Pot Gnocchi Chicken Pot Pie

Delicious One Pot Gnocchi Chicken Pot Pie for Cozy Nights

This One Pot Gnocchi Chicken Pot Pie combines comforting flavors and quick cooking for an ideal cozy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Comfort Foods
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter Use vegan butter for a dairy-free option.
  • 1 medium Yellow Onion Can replace with shallots for a milder taste.
  • 2 cloves Garlic Fresh minced garlic elevates the dish.
  • 8 ounces Cremini Mushrooms Button mushrooms can be used if unavailable.
  • 2 medium Carrots Can substitute with parsnips or other root vegetables.
  • 2 stalks Celery No direct substitution; other aromatic vegetables may work.
For the Sauce
  • 1 tablespoon Gluten-Free Flour All-purpose flour can substitute if desired.
  • 4 cups Chicken Stock Homemade is preferred; low-sodium options are available.
  • 1 cup Whole Milk/Half-and-Half Use unsweetened non-dairy milk for vegan adjustments.
  • 1 tablespoon Dijon Mustard Adds tang and depth.
  • 1 tablespoon Italian Seasoning Use individual herbs if unavailable.
  • 1/4 teaspoon Nutmeg Optional, but enhances flavor complexity.
For the Protein & Texture
  • 2 cups Cooked Chicken Rotisserie chicken is a great time-saver.
  • 1 pound Fresh Potato Gnocchi Use any type of gnocchi; adjust cooking time as necessary.
  • 1 cup Sweet Peas Frozen peas work just as effectively.
Finishing Touches
  • 1 tablespoon Fresh Thyme Dried thyme can work, though use less.
  • 2 tablespoons Fresh Parsley Omit if unavailable.
  • to taste Salt and Pepper Essential for seasoning.
  • 1/2 cup Grated Parmesan Nutritional yeast can replace for a vegan option.

Equipment

  • large skillet

Method
 

Directions
  1. Melt Butter: In a large skillet, melt the unsalted butter over medium heat. Once melted, add the yellow onion, garlic, carrots, celery, and a pinch of salt. Cook until softened, about 6-8 minutes.
  2. Sauté Vegetables: Stir in the cremini mushrooms and cook for an additional 5 minutes, or until the mushrooms release their moisture and begin to brown slightly.
  3. Add Flour: Sprinkle the gluten-free flour over the vegetable mixture. Stir and cook for 2 minutes to remove the raw flour taste.
  4. Whisk in Liquids: Gradually whisk in the chicken stock and whole milk (or a non-dairy substitute), ensuring to stir continuously to prevent lumps. Add Dijon mustard, Italian seasoning, and nutmeg (if desired).
  5. Simmer with Gnocchi: Bring the mixture to a gentle simmer. Add the fresh potato gnocchi and cook uncovered for 4-5 minutes, or until the gnocchi are tender and have puffed up.
  6. Fold in Chicken and Peas: Gently fold in the cooked chicken and sweet peas. Simmer for an additional 3-4 minutes until everything is heated through and the sauce has thickened.
  7. Season and Serve: Incorporate fresh thyme, season with salt and pepper to taste, and allow the dish to rest for 5 minutes before serving. If desired, top with grated Parmesan.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Can be frozen for up to 3 months. Reheat on stovetop for best results.

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