If you’re craving something cozy, comforting, and downright delicious, this Creamy Chicken and Gnocchi Pot Pie Recipe is exactly what you need. Imagine tender chicken and pillowy gnocchi swimming in a rich, creamy sauce, dotted with vibrant veggies like carrots, mushrooms, and peas—all wrapped up in the warm embrace of poultry seasoning and herbs. It’s like your favorite pot pie, but way faster to make and with a silky texture that will have you coming back for seconds every single time.
Ingredients You’ll Need
The magic of this Creamy Chicken and Gnocchi Pot Pie Recipe lies not only in how easy the ingredients are to find but also in how perfectly they work together to build layers of flavor and texture. Each element plays a vital role, from the earthy mushrooms to the tender chicken and the comforting creaminess of the sauce.
- 4 Tablespoons butter or vegan butter: Adds richness and helps soften the vegetables for a flavorful base.
- 1 cup sliced carrots: Brings sweetness and a slight crunch that balances the creaminess.
- 4 oz mushrooms, sliced: Earthy depth and umami to make the dish hearty and satisfying.
- 1 large or 2 small ribs celery, thinly sliced: Adds a fresh, crisp contrast in texture.
- 1 large shallot or small onion, chopped: Offers a mild bite that mellows during cooking for a savory foundation.
- Homemade seasoned salt and pepper: Essential for perfectly seasoned layers of flavor.
- 2 cloves garlic, pressed or minced: Provides aromatic warmth and a hint of spice.
- 1 teaspoon poultry seasoning: Brings classic pot pie flavor notes that tie everything together.
- Pinch dried thyme: Adds an herby brightness that complements the chicken.
- 3 Tablespoons gluten-free flour or all-purpose flour: Thickens the sauce to satisfyingly creamy perfection.
- 2 cups chicken stock or broth: Builds the savory liquid base full of richness.
- 1 cup milk, any kind (unsweetened almond milk works well): Makes the sauce luxuriously smooth and creamy.
- 12 oz package gluten-free gnocchi: Soft and pillowy, taking the place of traditional pot pie crust or dumplings.
- 1-1/2 cups shredded chicken breast, approx. 1/2 lb pre-cooked: Lean protein that is tender and ready to soak up all the flavor.
- 1/2 cup frozen peas: Tiny bursts of sweetness and vibrant green color to brighten the dish.
How to Make Creamy Chicken and Gnocchi Pot Pie Recipe
Step 1: Sauté the Vegetables
Start by heating a Dutch oven or a large soup pot over medium-high heat and melting the butter. Once melted, toss in your sliced carrots, mushrooms, celery, and shallots or onions. Cook everything until the vegetables become tender and soft, releasing their natural sweetness and deepening in flavor. This step builds a rich, flavorful base that will carry your pot pie.
Step 2: Add Seasonings
Next, stir in the pressed garlic, poultry seasoning, and a pinch of dried thyme. Let everything sauté just until fragrant—this only takes a minute or two but it’s the moment where the flavors truly begin to sing. These spices bring that nostalgic pot pie warmth, elevating each bite to comfort food bliss.
Step 3: Incorporate Flour and Liquids
Sprinkle the flour evenly over the vegetable mixture and stir it in well, coating all the pieces. Then slowly pour in the chicken broth and milk, stirring constantly so the sauce doesn’t clump. Bring this mixture to a gentle simmer where it will begin to thicken into a luscious, creamy base—exactly what makes this Creamy Chicken and Gnocchi Pot Pie Recipe stand out as a velvety comfort classic.
Step 4: Cook the Gnocchi
Once the liquid base is bubbling gently, add the gnocchi directly into the pot. Let the tender little pillows cook in the simmering sauce until they’re soft and chewy, soaking up all that creamy goodness. This step adds that fun twist compared to a traditional pot pie crust, giving you soft bites with every spoonful.
Step 5: Finish with Chicken and Peas
Finally, stir in your shredded chicken and the frozen peas. Heat everything through and taste for seasoning, adding more salt or pepper as needed. The chicken brings hearty protein and the peas add sweet, fresh pops of texture and color. Now your Creamy Chicken and Gnocchi Pot Pie Recipe is ready to ladle into bowls and enjoy.
How to Serve Creamy Chicken and Gnocchi Pot Pie Recipe
Garnishes
Elevate your presentation and flavor by sprinkling fresh chopped parsley or thyme leaves over the top. A little cracked black pepper or a drizzle of good olive oil can add a touch of brightness and contrast to the creamy base, making each bite unforgettable.
Side Dishes
This pot pie is quite hearty on its own, but serving it alongside a crisp green salad with a tangy vinaigrette can balance the richness perfectly. Garlic bread or warm dinner rolls also make ideal companions, excellent for scooping up any remaining sauce.
Creative Ways to Present
For a fun twist, try serving this in individual ramekins topped with puff pastry for that classic pot pie look. Or ladle the dish over a bed of steamed greens for a lighter, modern presentation that is just as inviting and delicious.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers to room temperature, then store them in airtight containers in the refrigerator. The flavors actually develop and meld together after a day, making the next serving even tastier.
Freezing
This Creamy Chicken and Gnocchi Pot Pie Recipe freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to three months. Just be sure to thaw fully before reheating.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of milk or broth if the sauce thickens too much. You can also microwave it covered, pausing to stir halfway through for even heating.
FAQs
Can I use store-bought cooked chicken?
Absolutely! Using pre-cooked rotisserie or leftover chicken saves time and works perfectly for this recipe, making it great for quick weeknight dinners.
Is it possible to make this dish vegan?
Yes, by swapping butter for vegan butter, chicken broth for vegetable broth, dairy milk for your favorite plant-based milk, and using a meat substitute or extra mushrooms instead of chicken, you can create a delicious vegan version.
What can I substitute for gnocchi if I can’t find it?
You can use small pasta shapes like mini shells or even bite-sized potato dumplings. The goal is to have soft, chewy bites that soak in the creamy sauce beautifully.
How thick should the sauce be?
The sauce should coat the back of a spoon nicely—creamy and slightly thick but not overly gloopy. If it’s too thick, a splash of broth or milk can loosen it; if too thin, let it simmer a bit longer to reduce.
Can I add other vegetables to the pot pie?
Definitely! Feel free to toss in extras like green beans, corn, or diced potatoes for variety, just adjust the cooking time to make sure everything is tender.
Final Thoughts
There’s something truly special about sinking into a bowl of this Creamy Chicken and Gnocchi Pot Pie Recipe. It’s comforting, flavorful, and surprisingly easy to pull together, making it a recipe you’ll want to reach for again and again. Whether you’re feeding family or craving a cozy solo meal, give this dish a try—you’ll quickly understand why it’s become such a beloved favorite.
Print
Creamy Chicken and Gnocchi Pot Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 35 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 and hearty one-pot meal featuring tender chicken, soft gnocchi, and a medley of sautéed vegetables in a rich, creamy sauce. Perfect for a quick weeknight dinner or cozy family meal.
Ingredients
Main Ingredients
- 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
- 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 the butter in the pan, then add sliced carrots, mushrooms, celery, and shallots or onions. Sauté them until the vegetables are tender and slightly caramelized, about 5-7 minutes.
- Add Seasonings: Add the minced garlic, poultry seasoning, and a pinch of dried thyme to the pan. Stir and sauté for about 1 minute until fragrant and well combined with the vegetables.
- Add Flour and Liquid: Sprinkle the gluten-free or all-purpose flour evenly over the vegetables and stir thoroughly to coat everything, which will help to thicken the sauce. Then slowly pour in the chicken stock and milk while stirring continuously. Bring the mixture to a gentle simmer.
- Cook Gnocchi: Add the gnocchi to the simmering pot and cook according to package instructions or until the gnocchi float to the surface and are tender, about 3-5 minutes.
- Finish the Dish: Stir in the shredded cooked chicken and frozen peas, allowing them to heat through for about 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed. Once heated through, ladle the creamy mixture into bowls and serve immediately.
Notes
- This recipe is versatile; use any type of milk you prefer, such as dairy, almond, or oat milk.
- For a vegan version, substitute chicken with firm tofu or shredded jackfruit and use vegetable broth.
- You can prepare the shredded chicken ahead of time to speed up cooking.
- If you prefer a thicker sauce, allow the mixture to simmer a bit longer before adding the chicken and peas.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
