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Gnocchi Chicken Pot Pie

A cozy one-pot Gnocchi Chicken Pot Pie made with tender gnocchi, chicken, vegetables, and a creamy sauce. It delivers classic pot pie flavor without the crust and is ready in about 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp butter
  • 1 small yellow onion diced
  • 2 medium carrots thinly sliced
  • 2 celery stalks sliced
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour or gluten-free flour
  • 2 cups chicken broth
  • 1 cup milk or half-and-half
  • 12 oz potato gnocchi refrigerated or shelf-stable
  • 2 cups cooked chicken shredded or chopped
  • ¾ cup frozen peas
  • 1 tsp poultry seasoning
  • ¼ tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper

Equipment

  • Dutch oven or large soup pot
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Chef’s knife

Method
 

  1. Melt butter in a Dutch oven or large pot over medium heat.
  2. Add onion, carrots, celery, and mushrooms. Cook until soft and mushrooms release liquid.
  3. Season with salt, pepper, poultry seasoning, and thyme. Stir well.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Sprinkle flour over vegetables and stir. Cook for 1 minute to remove raw taste.
  6. Slowly pour in chicken broth while stirring until smooth.
  7. Add milk or half-and-half and simmer until the sauce thickens.
  8. Stir in gnocchi and simmer for 5–6 minutes until tender.
  9. Add cooked chicken and frozen peas. Stir and heat through.
  10. Remove from heat and let rest for a few minutes before serving.