There is something truly comforting about diving into a bubbling, creamy stew that feels like a warm hug on a chilly day. This Creamy Chicken and Gnocchi Pot Pie Recipe is exactly that kind of dish—hearty, velvety, and packed with tender chicken and pillowy gnocchi that soak up every bit of the delicious sauce. It’s the perfect fusion of classic pot pie flavors with an easy, cozy twist that you’ll want to make again and again. Whether you’re cooking for your family or craving a soul-soothing meal, this recipe promises to deliver pure comfort right from your stovetop.
Ingredients You’ll Need
Gathering simple, wholesome ingredients sets the stage for this cozy dish. Each one plays an essential role: fresh vegetables add texture and sweetness, the chicken brings protein and heartiness, while the gnocchi offers a unique, tender bite that elevates this pot pie beyond the ordinary.
- Butter or vegan butter (4 Tablespoons): The base for sautéing veggies adds richness and depth of flavor.
- Sliced carrots (1 cup): Bring a natural sweetness and a vibrant splash of color.
- Sliced mushrooms (4 oz): Add earthy notes and meaty texture to the filling.
- Thinly sliced celery (1 large or 2 small ribs): Offers subtle crunch and freshness to balance creaminess.
- Chopped large shallot or small onion (1): Builds a flavorful aromatic foundation.
- Homemade seasoned salt and pepper: Key to seasoning properly and enhancing all elements.
- Pressed or minced garlic (2 cloves): Infuses the dish with savory warmth and aroma.
- Poultry seasoning (1 teaspoon): Classic blend that complements chicken perfectly.
- Dried thyme (pinch): Lends an herbal brightness to tie flavors together.
- Gluten-free or all-purpose flour (3 Tablespoons): Thickens the sauce to a perfect creamy consistency.
- Chicken stock or broth (2 cups): The flavorful liquid base that makes the pot pie luscious.
- Milk of any kind (1 cup): Gives a smooth creaminess; unsweetened almond milk works great for a dairy-free option.
- Gluten-free gnocchi (12 oz package): Soft, tender dumplings that soak up the sauce beautifully.
- Shredded chicken breast (1 1/2 cups): Adds protein and hearty texture, best if pre-cooked.
- Frozen peas (1/2 cup): Pops of sweet green freshness to brighten the dish.
How to Make Creamy Chicken and Gnocchi Pot Pie Recipe
Step 1: Sauté the Vegetables
Begin by warming a Dutch oven or large soup pot over medium-high heat and melting your butter. Add the sliced carrots, mushrooms, celery, and chopped shallots or onions. Sauté these veggies until they become tender and fragrant, about 5 to 7 minutes. This step builds the essential flavor base and ensures your pot pie has that irresistible depth of taste right from the start.
Step 2: Add Aromatics
Next, stir in the garlic, poultry seasoning, and dried thyme. Continue sautéing for a minute or two until you can smell the delicious aroma filling your kitchen. These seasonings bring that classic pot pie warmth and hint of herbaceous flavor that makes this dish so inviting.
Step 3: Create the Creamy Sauce
Sprinkle your flour evenly over the vegetables to coat them well. This important step will help thicken the sauce as the liquid cooks down. Pour in the chicken broth and milk, stirring as you go. Bring everything to a gentle simmer, allowing the mixture to thicken. You’ll notice the sauce taking on a smooth, velvety texture that makes this pot pie stand out.
Step 4: Cook the Gnocchi
Once your sauce is simmering beautifully, add the gnocchi directly to the pot. Let them cook until tender, which usually takes just a few minutes. The gnocchi soak up the creamy sauce, becoming luxuriously soft and adding a delightful, chewy contrast to the tender vegetables and chicken.
Step 5: Finish with Chicken and Peas
Finally, stir in the shredded chicken and frozen peas. Give the pot pie a taste and adjust the seasoning with salt and pepper if needed. Once everything is heated through, it’s time to ladle your Creamy Chicken and Gnocchi Pot Pie Recipe into bowls and savor every spoonful of this comforting masterpiece.
How to Serve Creamy Chicken and Gnocchi Pot Pie Recipe
Garnishes
A sprinkle of fresh parsley or thyme leaves adds a pop of color and a lovely herbal freshness that complements the creamy filling. For a bit of texture, a handful of toasted breadcrumbs on top provides a delightful crunch that pairs beautifully with the soft gnocchi.
Side Dishes
This pot pie pairs wonderfully with simple green salads dressed in tangy vinaigrettes, offering a light contrast to the richness. Roasted or steamed green beans and a crusty gluten-free bread also make excellent companions to round out a cozy meal.
Creative Ways to Present
For a fun twist, serve individual portions of this recipe in small ramekins or oven-safe crocks, topped with a puff pastry lid and baked until golden for a pot pie feel. Or, turn it into a layered casserole by topping with mashed potatoes or a gluten-free biscuit dough before baking—comfort food creativity at its finest!
Make Ahead and Storage
Storing Leftovers
Your leftover Creamy Chicken and Gnocchi Pot Pie Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it a perfect next-day comfort food.
Freezing
To freeze, cool the pot pie completely, then transfer to a freezer-safe container. It will keep well for up to 2 months. For best results, thaw overnight in the fridge before reheating to maintain the best texture for the gnocchi.
Reheating
Reheat gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of broth or milk if needed to loosen the sauce and recapture that creamy consistency. Avoid overheating to keep the gnocchi tender and prevent the chicken from drying out.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time and adds great flavor. Just shred it and stir it in during the final step.
Is this recipe suitable for a gluten-free diet?
Yes, as long as you choose gluten-free gnocchi and flour, this dish is perfect for gluten-free eating without sacrificing any deliciousness.
Can I make this dish dairy-free?
Definitely! Swap butter for vegan butter and use almond milk or another plant-based milk. The recipe is very adaptable to dietary preferences.
How can I add more vegetables to this pot pie?
Feel free to toss in diced potatoes, green beans, or even spinach toward the last few minutes of cooking. Just adjust cooking times so everything becomes tender but not mushy.
Can I prepare the sauce ahead of time?
You can prepare the creamy sauce base in advance and refrigerate it. When ready to serve, warm it up and add the gnocchi, chicken, and peas for a quick finish.
Final Thoughts
There is truly nothing like the cozy, satisfying experience of this Creamy Chicken and Gnocchi Pot Pie Recipe to brighten your home and your heart. It’s simple enough for a busy weeknight yet special enough to enjoy on a relaxed weekend. Give it a try and watch it become a beloved classic in your recipe collection—you’ll be amazed at how quickly it disappears from the bowl!
Print
Creamy Chicken and Gnocchi Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 to 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Chicken and Gnocchi Pot Pie is a comforting, hearty dish perfect for a cozy meal. It features tender sautéed vegetables, shredded chicken, and pillowy gluten-free gnocchi all simmered in a rich, creamy broth seasoned with poultry herbs. Ready in under an hour, this recipe brings the flavors of classic pot pie without the crust, making it a great option for those looking for a gluten-free, satisfying one-pot meal.
Ingredients
Vegetables & Aromatics
- 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
- 2 cloves garlic, pressed or minced
Seasonings
- Homemade seasoned salt and pepper (to taste)
- 1 teaspoon poultry seasoning
- Pinch dried thyme
Thickener & Liquids
- 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)
Main Ingredients
- 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
- Sauté Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the sliced carrots, mushrooms, celery, and chopped shallots or onions. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, poultry seasoning, and dried thyme. Sauté for an additional 1-2 minutes until fragrant, taking care not to burn the garlic.
- Make the Sauce: Sprinkle the flour evenly over the vegetables and stir well to coat everything. Slowly pour in the chicken stock and milk while stirring to avoid lumps. Bring the mixture to a gentle simmer to thicken the sauce, cooking for about 3-4 minutes until it reaches a creamy consistency.
- Cook Gnocchi: Add the gluten-free gnocchi directly into the pot. Simmer until the gnocchi are tender and cooked through, usually about 2-3 minutes.
- Finish with Chicken and Peas: Stir in the shredded chicken and frozen peas. Heat through until the peas are warmed and chicken is integrated evenly in the pot. Taste and adjust seasoning with salt and pepper as needed. Serve hot in bowls and enjoy.
Notes
- You can use vegan butter and plant-based milk to make this dish dairy-free.
- Using pre-cooked shredded chicken saves time; rotisserie chicken works well.
- Make sure to stir constantly after adding flour to avoid lumps in the sauce.
- Gluten-free flour and gnocchi make this recipe suitable for gluten-sensitive diets.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
