I absolutely love how cozy and satisfying this Creamy Chicken and Gnocchi Pot Pie Recipe turns out every time. It’s like all the comfort of a traditional pot pie but without the fuss of making a crust, which means you get that luscious, creamy filling loaded with tender chicken and pillowy gnocchi in no time. When I first tried this, I was blown away by how the gnocchi soaks up the velvety sauce – it’s a total game changer for weeknight dinners or anytime you want something warm and hearty without a ton of effort.
You’ll find that this recipe is perfect for those days when you want something a little special but don’t have hours to devote to cooking. The blend of savory vegetables, herbs, and creamy broth creates a beautiful balance that tastes like it came from a fancy restaurant (without the fancy price or wait). Plus, it’s flexible enough to swap in your favorite veggies or use leftover chicken, so it always feels fresh and homemade.
Why You’ll Love This Recipe
- Quick and Easy: You can have a comforting, homemade meal on the table in under an hour without complicated steps.
- Comfort Food Upgrade: Gnocchi makes it feel extra indulgent, offering a soft texture that pairs beautifully with the creamy sauce.
- Versatile Ingredients: Use leftover chicken or turkey and whatever veggies you have – perfect for minimizing waste.
- Gluten-Free Friendly: With simple swaps like gluten-free flour and gnocchi, it suits many dietary needs without sacrificing flavor.
Ingredients You’ll Need
Each ingredient in this Creamy Chicken and Gnocchi Pot Pie Recipe plays a starring role to create that perfect balance of flavors and textures. Don’t worry if you can’t find certain veggies – the beauty here is you can mix and match easily.
- Butter or vegan butter: Gives a rich base for sautéing and adds creaminess to the sauce.
- Carrots: Add natural sweetness and a slight crunch to contrast the creamy elements.
- Mushrooms: Bring earthiness and deepen the flavor of the dish.
- Celery: Provides a subtle aromatic bite and freshness.
- Shallot or onion: Essential for building flavor layers with a mild kick.
- Seasoned salt and pepper: Customize your seasoning to bring out the best in every ingredient.
- Garlic: Adds a fragrant punch to brighten and enhance the sauce.
- Poultry seasoning: Classic herb blend that makes this pot pie taste like home.
- Dried thyme: Offers subtle earthy notes that complement the chicken perfectly.
- Flour (gluten-free or all-purpose): Thickens the sauce just right for that comforting pot pie texture.
- Chicken stock or broth: The flavorful liquid that forms the heart of the creamy base.
- Milk (any kind): Adds creaminess – I like using unsweetened almond milk for a lighter touch.
- Gnocchi: Soft, pillow-like dumplings that soak up the sauce beautifully.
- Shredded chicken breast: Tender protein that makes this meal hearty and filling.
- Frozen peas: A pop of sweetness and color that balances the dish.
Variations
I love to tweak this Creamy Chicken and Gnocchi Pot Pie Recipe depending on the season or what’s in my fridge. Feel free to make it your own by swapping veggies, herbs, or even the protein source – it’s super forgiving and tasty no matter what!
- Vegetable Switch-Up: I’ve tried it with green beans or kale instead of peas for extra greens and loved the added texture.
- Protein Swap: Using leftover turkey after holidays adds a delicious twist and helps prevent waste.
- Dairy-Free Version: Vegan butter and plant-based milk work beautifully for a dairy-free option without compromising creaminess.
- Spice It Up: A pinch of smoked paprika or cayenne gives it a warm kick that my family can’t get enough of.
How to Make Creamy Chicken and Gnocchi Pot Pie Recipe
Step 1: Sauté Your Veggies to Flavor Town
Start by melting your butter in a large Dutch oven or soup pot over medium-high heat. Add the sliced carrots, mushrooms, celery, and chopped shallots or onions, then sauté them until they’re tender and starting to brown a bit—this usually takes around 6 to 8 minutes. Don’t rush this step; I’ve found that taking the time here really builds deep, rich flavor for the sauce.
Step 2: Add Aromatics and Seasonings
Next, toss in the minced garlic, poultry seasoning, and a pinch of dried thyme. Stir everything together and let the garlic cook just until fragrant—about 30 seconds to a minute. Be careful not to burn the garlic, as that can turn the sauce bitter. This blend of herbs and garlic is what gives the dish that cozy, classic pot pie vibe.
Step 3: Thicken the Sauce
Sprinkle the flour evenly over your veggie mixture and stir well to coat everything. This is the secret to a creamy sauce that clings perfectly to your gnocchi later. Slowly pour in the chicken stock and milk while whisking or stirring continuously to prevent lumps. Increase heat slightly and bring the mixture to a gentle simmer, stirring often, until it thickens to your liking—about 5 to 7 minutes.
Step 4: Cook the Gnocchi Right in the Pot
Add your gnocchi directly into the sauce. Since they cook quickly, they’ll be tender in about 3 to 5 minutes. Give them a gentle stir occasionally so they don’t stick to the bottom. This step saves you from boiling a separate pot and makes cleanup a breeze!
Step 5: Finish with Chicken and Peas
Finally, stir in the shredded chicken and frozen peas. Let everything heat through for another 3 minutes. Taste and adjust seasoning with salt, pepper, or even a touch more poultry seasoning if you like. Then, ladle it into bowls and get ready to enjoy some serious comfort food magic.
Pro Tips for Making Creamy Chicken and Gnocchi Pot Pie Recipe
- Don’t Skip Browning Your Veggies: This builds a depth of flavor that takes the creamy sauce from good to unforgettable.
- Use Pre-Cooked Chicken: Leftover roast chicken or rotisserie chicken works like a charm to save time.
- Adjust Sauce Thickness on the Fly: If your sauce gets too thick while simmering, add extra broth or milk one splash at a time until perfect.
- Gnocchi Cooking Tip: Keep an eye on gnocchi as they cook—they’re done once they float and feel tender but not mushy.
How to Serve Creamy Chicken and Gnocchi Pot Pie Recipe
Garnishes
I often sprinkle chopped fresh parsley or thyme right before serving because it adds a bright, fresh note to the rich sauce. Sometimes I add a little sprinkle of grated parmesan for an extra layer of savory goodness. A crack of black pepper on top always wakes up the flavors.
Side Dishes
To balance all that creamy goodness, I like pairing this pot pie with a crisp green salad or some roasted Brussels sprouts. Crusty bread or garlic bread is great, too, for soaking up every last drop of sauce. It’s a meal that feels complete and satisfying.
Creative Ways to Present
For special dinners, I’ve served this creamy chicken and gnocchi pot pie in individual ramekins—makes it feel so fancy and festive! You could also spoon it into hollowed-out mini pumpkins or sweet potatoes for an autumn twist that always impresses guests.
Make Ahead and Storage
Storing Leftovers
This pot pie tastes even better the next day after the flavors meld, so I always store leftovers in an airtight container in the fridge. It keeps well for up to three days, making it a great option for easy lunches or quick dinners later in the week.
Freezing
I’ve frozen this recipe successfully by cooling it completely and then transferring it to a freezer-safe container. When thawed overnight in the fridge, it reheats beautifully without losing its creamy texture, perfect for convenient meal prep.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems thick, add a splash of milk or broth to loosen it back up. You can also reheat in the microwave in short bursts, stirring between to keep it evenly heated.
FAQs
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Can I make this Creamy Chicken and Gnocchi Pot Pie Recipe vegetarian?
Absolutely! Simply swap the chicken stock for vegetable broth and replace the chicken with hearty veggies like roasted cauliflower or chickpeas. Using vegan butter and plant-based milk keeps it completely vegetarian or vegan-friendly.
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What kind of gnocchi should I use?
I recommend store-bought potato gnocchi, which cooks quickly and soaks up the sauce nicely. For gluten-free diets, look for certified gluten-free gnocchi varieties to ensure safety and texture.
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Can I prepare this recipe ahead of time before cooking?
Yes! You can prep all the vegetables and shred the chicken in advance, even mix the sauce base but hold off on cooking the gnocchi until just before serving to keep their texture perfect.
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How can I thicken the sauce if it’s too thin?
If your sauce isn’t thick enough, create a slurry by mixing a teaspoon of flour or cornstarch with cold water and whisk it in gradually while simmering until thickened. Remember to add a little at a time to avoid over-thickening.
Final Thoughts
This Creamy Chicken and Gnocchi Pot Pie Recipe has become one of my absolute favorite comfort meals to whip up year-round. It’s the kind of dish that feels like a hug in a bowl, perfect for chilly evenings, casual family meals, or even when you just need a little culinary pick-me-up. Give it a try—I promise you’ll love how effortlessly delicious and satisfying it is. Once you do, I bet it will become a go-to recipe for you, too!
Print
Creamy Chicken and Gnocchi Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Chicken and Gnocchi Pot Pie is a comforting one-pot meal that combines tender vegetables, shredded chicken, and pillowy gnocchi in a rich, savory broth. Perfect for a warm dinner, this recipe uses a gluten-free option for those with dietary restrictions and can be made dairy-free with alternative milks and butter. It’s an easy stovetop dish that brings all the cozy flavors of a classic pot pie without the hassle of baking.
Ingredients
For the 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 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 works well)
- 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
- Saute Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in the pan, then add carrots, mushrooms, celery, and shallots or onions. Saute the vegetables until they become tender and fragrant, about 5-7 minutes.
- Add Seasonings: Stir in pressed garlic, poultry seasoning, and dried thyme. Continue to saute the mixture for another 1-2 minutes until the spices release their aroma.
- Add Flour and Liquid: Sprinkle the gluten-free or all-purpose flour over the vegetables and stir to evenly coat them. Slowly pour in the chicken broth followed by the milk while stirring continuously. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Cook Gnocchi: Add the gluten-free gnocchi directly into the simmering pot. Cook according to package instructions, usually about 2-3 minutes, until the gnocchi float to the surface and are tender.
- Finish the Dish: Stir in the shredded cooked chicken and frozen peas. Heat through for 2-3 minutes. Taste and adjust seasoning with salt and pepper if needed. Ladle the creamy chicken and gnocchi pot pie into bowls and serve hot.
Notes
- You can customize this recipe by adding your favorite vegetables or swapping chicken with leftover cooked turkey.
- If the sauce becomes too thick, add a splash of extra chicken broth or milk to achieve your desired consistency.
- For dairy-free version, use vegan butter and unsweetened almond milk or other plant milk.
- Use gluten-free flour and gnocchi to make this recipe gluten-free friendly.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
