Looking for a comforting meal that feels like a warm hug? One Pot Gnocchi Chicken Pot Pie is your answer! This dish combines the classic flavors of chicken pot pie with the delightful texture of gnocchi, all made in a single pot for easy cleanup. Get ready to impress your family with this hearty and delicious recipe that’s perfect for busy weeknights!
Time Breakdown
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4-6
Ingredients List for One Pot Gnocchi Chicken Pot Pie
- 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, to taste
- 2 cloves garlic (pressed or minced)
- 1 teaspoon poultry seasoning
- Pinch of 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; I use unsweetened almond milk)
- 12 oz package gluten-free gnocchi
- 1-1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
How To Make One Pot Gnocchi Chicken Pot Pie Step-by-Step
Step 1: Sauté the Vegetables
Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add the carrots, mushrooms, celery, and shallots or onions. Sauté until the mushrooms release their liquid and the liquid has evaporated, about 3-4 minutes. Season with homemade seasoned salt and pepper, then continue to sauté, turning the heat down slightly if necessary, until the vegetables are tender, another 6-7 minutes.
Step 2: Add the Aromatics
Add garlic, poultry seasoning, and dried thyme, then sauté until the garlic is very fragrant, about 1-2 minutes.
Step 3: Mix in the Flour
Sprinkle flour over the vegetables, then stir to coat and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps. Then add the milk and turn the heat up to medium-high.
Step 4: Bring to a Simmer
Bring the mixture to a simmer, stirring occasionally, then add the gnocchi and stir to combine. Turn the heat down to medium, then simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
Step 5: Final Touches
Stir in chicken and peas, then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls, then serve.
4 Reasons Why You’ll Love One Pot Gnocchi Chicken Pot Pie
- Easy Cleanup: With this dish, you only have one pot to wash at the end, making weeknight cooking a breeze.
- Comforting Flavor: The combination of gnocchi, chicken, and seasoned vegetables gives each bite a cozy, comforting taste.
- Quick Preparation: You can have this delicious meal ready in under an hour, perfect for busy schedules.
- Family-Friendly: Kids love gnocchi, and the tasty chicken and veggies make for a meal that everyone can enjoy.
Chef’s Notes & Pro Tips About One Pot Gnocchi Chicken Pot Pie
- Substitutions: You can easily replace chicken with turkey or even chickpeas for a vegetarian option.
- Vegetable Additions: Feel free to add other vegetables like green beans or corn for extra nutrition and flavor.
- Flavor Boost: Adding a splash of lemon juice just before serving can brighten up the flavors.
- Gnocchi Types: Use shelf-stable or refrigerated gnocchi depending on availability; just adjust the cooking time accordingly.
- Make Ahead: You can prep the veggies ahead of time and store them in the fridge for quicker cooking later.
Serving Suggestions for One Pot Gnocchi Chicken Pot Pie
This dish pairs well with a simple side salad or some crusty bread, allowing the flavors to shine without overpowering the palate. A sprinkle of fresh parsley or thyme on top adds a lovely touch of color and freshness.
How To Storage One Pot Gnocchi Chicken Pot Pie
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the dish for up to 3 months. Be sure to let it cool completely before freezing.
- Thawing: Always thaw frozen gnocchi pot pie in the refrigerator overnight before reheating.
- Reheating: Reheat in the microwave or on the stovetop. Add a splash of milk or broth if it looks too thick.
- Portioning: Consider portioning before freezing, so you can easily defrost just what you need.
Tips For Success
- Don’t Rush: Allow the vegetables to fully soften for the best texture and flavor.
- Season Well: Taste and adjust seasoning before serving. It can make a big difference in flavor.
- Gnocchi Cooking: Be careful not to overcook the gnocchi to prevent a mushy texture.
- Storage: Make sure the dish is completely cooled before sealing it in an airtight container.
- Batch Cooking: Consider making a double batch to enjoy later throughout the week.
Flavor Variations
- Herb Infusion: Swap dried thyme for fresh herbs like rosemary or sage for a different flavor twist.
- Creamy Spin: Add a dollop of cream cheese or sour cream for extra creaminess.
- Spicy Kick: Introduce a pinch of cayenne pepper or paprika for some added heat.
- Mushroom Lovers: Toss in more mushrooms for a heartier texture and flavor.
FAQs About One Pot Gnocchi Chicken Pot Pie
-
Can I use frozen gnocchi?
Yes! Frozen gnocchi works perfectly for this recipe; just add them directly without thawing. -
Is this dish gluten-free?
If you use gluten-free gnocchi and flour, this dish can easily be made gluten-free. -
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with cooked lentils or chickpeas and use vegetable broth. -
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
Closing Notes
One Pot Gnocchi Chicken Pot Pie is more than just a meal; it’s a gathering of flavors that warms the heart and nourishes the body. With its simple preparation and comforting taste, this dish is bound to become a family favorite. Whether it’s a chilly evening or a busy night, you can whip up this satisfying dish in no time. So, gather your ingredients and get ready to enjoy a delicious bowl of this hearty delight!
One Pot Gnocchi Chicken Pot Pie
Ingredients
For the base
- 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, to taste
- 2 cloves garlic (pressed or minced)
- 1 teaspoon poultry seasoning
- a pinch of 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 recommended)
- 12 oz package gluten-free gnocchi
- 1-1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
Preparation
- Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add the carrots, mushrooms, celery, and shallots or onions.
- Sauté until the mushrooms release their liquid and the liquid has evaporated, about 3-4 minutes. Season with homemade seasoned salt and pepper, then continue to sauté until the vegetables are tender, about another 6-7 minutes.
- Add garlic, poultry seasoning, and dried thyme, then sauté until the garlic is very fragrant, about 1-2 minutes.
- Sprinkle flour over the vegetables, then stir to coat and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps. Then add the milk and turn the heat up to medium-high.
- Bring the mixture to a simmer, stirring occasionally, then add the gnocchi and stir to combine.
- Turn the heat down to medium, then simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
- Stir in chicken and peas, then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls, then serve.
