This creamy one-pot gnocchi chicken pot pie is the kind of dinner that makes a chilly night feel instantly better. I first developed this version on a frantic weeknight when I wanted all the familiar comforts of chicken pot pie but without the fuss of rolling pastry and washing a dozen dishes. The pillowy gnocchi mimic dumplings while a savory, herb-flecked gravy wraps shredded chicken and tender vegetables in a bowl of pure comfort. It’s quick — from chopping board to table in under 45 minutes — and it’s the recipe I reach for when everyone needs something warm and soothing.

I remember the first time my kids declared it officially "pot pie in a bowl" and insisted we add it to the rotation. The texture balances creamy and slightly chewy with bright pops of carrot and sweet peas; the shallot and mushroom give a rounded umami backbone. I often make two substitutions to keep it weeknight-friendly: vegan butter and unsweetened almond milk if I want a dairy-free version, and store-bought shredded rotisserie chicken to shave prep time. It’s versatile, forgiving, and reliably loved by the whole family.

Ingredients

• Butter (or vegan butter): 4 tablespoons. I use unsalted butter for control over salt, or a high-quality vegan block if you need a dairy-free option; it’s the base fat that gently sautés the vegetables and builds the sauce.
• Carrots: 1 cup sliced (about 2 medium carrots). Look for firm, bright carrots — they add natural sweetness and color.
• Mushrooms: 4 ounces, sliced. Cremini or white button work well for me; they add savory depth when browned and their liquid cooks off.
• Celery: 1 large rib (or 2 small), thinly sliced. Celery adds aromatic crunch and classic pot pie flavor.
• Shallot or onion: 1 large shallot or a small onion, chopped. Shallots are my preference for their soft onion-sweetness.
• Garlic: 2 cloves, pressed or minced, for bright aromatic lift.
• Poultry seasoning and thyme: 1 teaspoon poultry seasoning and a pinch of dried thyme for classic savory notes.
• All-purpose or gluten-free flour: 3 tablespoons to thicken the sauce. Use GF flour blend if keeping this gluten-free.
• Chicken stock: 2 cups. Use a low-sodium stock so you can adjust seasoning to taste.
• Milk: 1 cup any milk; I prefer unsweetened almond milk for a lighter finish or whole milk for extra creaminess.
• Gnocchi: 12-ounce package gluten-free gnocchi (adjust liquids if using a 16-ounce package).
• Shredded chicken: 1 1/2 cups shredded cooked breast (about 1/2 lb). Rotisserie chicken speeds this up wonderfully.
• Frozen peas: 1/2 cup for sweet color and texture contrast.
• Seasoned salt and black pepper: To taste; season at the end of cooking for best balance.

Instructions

Heat and Sauté Vegetables: Place a 5- to 6-quart Dutch oven over medium-high heat and melt 4 tablespoons butter. Add the carrots, mushrooms, celery, and shallot. Sauté until mushrooms release their liquid and the moisture mostly evaporates, about 3–4 minutes, then reduce heat slightly and continue until vegetables are tender, another 6–7 minutes. Season lightly with seasoned salt and pepper as you go to build layers of flavor. Add Aromatics and Herbs: Add the garlic, 1 teaspoon poultry seasoning, and a pinch of dried thyme. Sauté until the garlic is fragrant, about 1–2 minutes — watch carefully so it doesn’t brown or become bitter. This stage brightens the pan and infuses the vegetables with fragrant notes. Thicken the Base: Sprinkle 3 tablespoons flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. Slowly pour in 2 cups chicken stock while stirring to avoid lumps, then add 1 cup milk. Increase heat to medium-high and bring the mixture to a gentle simmer — this activates the thickening power of the flour. Stir occasionally as it heats. Cook the Gnocchi: Once simmering, add the 12-ounce package of gnocchi and stir to combine. Reduce heat to medium and simmer, stirring frequently, until the gnocchi are tender and the sauce coats them, about 5–6 minutes. Gnocchi should be soft but still hold shape; if using a larger 16-ounce package, add an extra 1/2 cup broth or milk as needed. Finish and Serve: Stir in 1 1/2 cups shredded cooked chicken and 1/2 cup frozen peas. Heat until the chicken is warmed through and peas are tender, 1–2 minutes. Taste and adjust with seasoned salt and pepper. Ladle into bowls and serve immediately for the creamiest texture.

Storage Tips

Store cooled portions in airtight containers in the refrigerator for up to 3 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months; thaw overnight in the refrigerator before reheating. To reheat on the stovetop, add a splash of milk or broth and warm over low heat, stirring frequently to prevent sticking. In the microwave, cover loosely and heat in 60–90 second intervals, stirring between cycles for even warming. Use glass or BPA-free plastic containers and avoid long room-temperature exposure to preserve quality and safety.

Ingredient Substitutions

If you don’t have gnocchi, small pasta shapes such as mini shells or small elbow macaroni can stand in — cook them directly in the broth but reduce simmer time and monitor for al dente texture. For a vegetarian option, replace chicken with cubed roasted squash or extra mushrooms and add a can of drained chickpeas for protein. Use cornstarch (1 1/2 teaspoons mixed with 1 tablespoon cold water) instead of flour for a gluten-free thickener if you don’t have a GF flour blend. Whole milk yields richer sauce; almond milk keeps it lighter and suitable for dairy-free diets.

Serving Suggestions

Serve bowls topped with chopped fresh parsley or chives and a grind of black pepper for brightness. A crisp green salad with a lemon vinaigrette cuts through the richness, and crusty bread is lovely for soaking up any extra sauce. For a heartier meal, pair with roasted Brussels sprouts or a simple roasted carrot and beet medley. Garnish with flaky sea salt or grated Parmesan if not keeping the dish dairy-free.

Cultural Background

This dish blends classic American chicken pot pie flavors with the comforting, dumpling-like texture of Italian gnocchi — a hybrid approach reflecting how home cooks adapt traditions for convenience. Chicken pot pie has roots in medieval savory pies where meat and vegetables were enclosed in pastry; over time, numerous cultures developed their own pot pie and stew traditions. Replacing pastry with pillowy gnocchi evokes chicken and dumplings while honoring the cozy, stew-like essence of pot pie.

Seasonal Adaptations

In spring, swap regular peas for fresh sugar snap peas and add a handful of baby spinach at the end for a vibrant finish. Autumn calls for roasted root vegetables like parsnips and butternut squash in place of some carrots, and a sage-forward seasoning enhances fall flavors. For a lighter summer version, reduce the butter by half, use low-fat milk, and add bright herbs like tarragon or basil just before serving.

Meal Prep Tips

To meal prep, keep components separate: store gnocchi mixture and shredded chicken in one container and frozen peas in a small separate pouch; combine and reheat to retain texture. Portion into 4 airtight containers for grab-and-go lunches, and include a small container of fresh herbs to sprinkle just before serving. Timing tip: use pre-cooked rotisserie chicken and pre-sliced carrots to shave 10–15 minutes off active cooking time.

There is something deeply satisfying about ladling this creamy gnocchi and chicken into bowls and watching everyone wrap their hands around something warm. Make the recipe your own by swapping proteins, adding seasonal produce, or adjusting herbs — and enjoy the comfort it brings to your table.