One Pot Gnocchi Chicken Pot Pie

The kitchen smells like warm butter and thyme, the kind of smell that makes everyone slow down without meaning to. I remember lifting the lid and watching little gnocchi bob like tiny pillows in a shallow sea of creamy broth, and my kids crowding the counter to breathe it in. That quiet togetherness, the small talk over a simmering pot, is what this One Pot Gnocchi Chicken Pot Pie always brings to our table, and I hope it brings that same welcome into your home. For a sisterly note, when I want a sweet follow-up for company I sometimes reach for a honey pie idea I love, like this one from my recipe box, and it pairs so well after a savory meal: Melopita Greek Honey Pie.

The Story Behind Our Favorite One Pot Gnocchi Chicken Pot Pie

This recipe came to me on a gray February afternoon when I needed dinner to be a hug. I had a few odds and ends in the fridge, a packet of gnocchi in the pantry, and a rotisserie chicken that had been waiting for its second act. I wanted that familiar comfort of a pot pie without the fuss of rolling dough and washing a mountain of pans. So I combined them into a single pot meal and watched it become something warm, tender, and somehow even more comforting than the original.

What matters most to me with this dish is how it moves us into the present. The steam fogs the glasses, the garlic and poultry seasoning fill the room, and someone always steals a spoonful while I try to get it into bowls. It’s not fancy. It is honest, homey, and perfect for the nights when you want something that tastes like love without taking all evening.

When the weather turns crisp, this pot becomes a ritual. The gnocchi soak up that savory broth and make everything extra satisfying. My husband has declared it his “Cozy Night” meal more times than I can count. It makes me think about all the small dinners that hold our family together, and how a single pot can carry so many memories.

Why This One Pot Gnocchi Chicken Pot Pie Still Feels Like Home

There is a texture for nearly every comfort craving in this dish. The softness of the gnocchi plays against the tender bite of carrots, the snap of celery, and the pop of peas. The shredded chicken gives substance, while the seasoned broth becomes almost a gravy that clings to every spoonful. Each mouthful is layered in flavor rather than loud in spices, and that balance is what keeps us coming back.

For young cooks, it’s a gentle introduction to one-pot timing and the magic of a roux. For seasoned cooks, it’s a satisfying canvas to tweak and make your own. The real secret is in the slow, patient saute and the little bits of browned mushroom that add richness. When the house smells like this cooking, neighbors would knock if they thought I would share. That warmth is what this recipe stands for.

Bringing One Pot Gnocchi Chicken Pot Pie Together

“Every time I stir this pot, it smells just like Sunday at home.”

Making this feels like a small ritual. You’ll hear the soft sizzle of butter, watch the mushrooms give up their liquid and then golden at the edges, and smell garlic bloom into the room. The gnocchi swell and soften, and the sauce thickens into something glossy and spoonable. Those are the little signs that tell you this dish is on the right path.

I like to talk through the steps as I work, almost like narrating a quiet show to myself. Meanwhile the kitchen fills with aroma and the kids start making “what’s for dinner” faces. From there, the pot becomes a meeting place where flavors and memories fold together into something familiar and new.

Ingredients You’ll Need

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
2 cloves garlic (pressed or minced)
1 teaspoon poultry seasoning
pinch dried thyme
3 Tablespoons gluten free flour (or AP flour if not GF)
2 cups chicken stock or broth
1 cup milk (any kind, I use unsweetened almond milk)
12 oz package gluten free gnocchi
1-1/2 cups shredded chicken breast (~1/2lb pre-cooked)
1/2 cup frozen peas

A little note as you gather: fresh butter gives this its quiet richness, and if you love a creamier smell you can use full fat milk. If you prefer a dairy-free version, use vegan butter and unsweetened almond milk and the texture will still feel indulgent. For seasoning, my homemade seasoned salt is simple salt, a touch of garlic powder, onion powder, and smoked paprika; it makes a difference and keeps things cozy.

How to Make One Pot Gnocchi Chicken Pot Pie

Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Saute until the mushrooms release their liquid and the liquid has evaporated, 3-4 minutes. Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.

Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes. You will smell the garlic bloom and it will make the whole room want to sit at the counter. Stir gently so nothing burns and let the spices mingle into the softened vegetables.

Sprinkle flour over vegetables then stir to coat and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high. Stir until the mixture turns glossy and begins to thicken at the edges, that sheen tells you the flour has cooked just right.

Bring mixture to a simmer, stirring occasionally, then add gnocchi and stir combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes. Watch the pot and give it a few gentle stirs so the gnocchi cook evenly and do not stick.

Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary. Let it heat through until everything feels warm and the peas are bright. Ladle into bowls then serve. Breathe in the aroma that fills your kitchen and hand a spoon to anyone who is hovering.

Serving One Pot Gnocchi Chicken Pot Pie With Family Warmth

When I serve this, I use shallow bowls and a scattering of fresh parsley if I have it. The bright green against the creamy sauce feels like a small celebration. My kids insist on standing close by as I ladle, so I always make an extra spoonful to pass as a safe sample. We eat with a mix of spoons and crusty bread for dipping, and sometimes a simple side salad for crunch.

If you want to make it more of a ritual, put bowls of grated cheese, hot sauce, and lemon wedges on the table. Let everyone season their own; it brings people into the cooking and makes the meal feel more communal. For a cozy weeknight, we often pair it with warm applesauce or roasted carrots. For guests, I like to set out a light dessert or a cheese plate for people to nibble on as conversation winds down.

As a friendly note, if you want a little sweet counterpoint after this meal, a slice of salted honey pie always brightens the table. I often tuck that into the menu when friends stay late and need something simple and special after dinner: Salted Honey Pie.

Storing One Pot Gnocchi Chicken Pot Pie for Tomorrow

This dish stores beautifully and often tastes even better the next day. Let the pot cool to room temperature, then transfer to an airtight container. It will keep in the fridge for up to four days. The gnocchi will absorb more liquid as it sits, so expect a thicker, more melded texture when you reheat.

To reheat, warm gently over low heat in a saucepan with a splash of milk or broth to loosen it up. Stir frequently until it is warmed through and glossy again. In a pinch, you can reheat single servings in the microwave, adding a tablespoon of liquid and covering for even heating. If you want a fresher bite, stir in a few extra frozen peas or a handful of fresh herbs at the end.

If you need to freeze, cool completely and portion into freezer-safe containers. Frozen, it will keep for up to three months. Thaw overnight in the fridge before gently reheating and adding a little extra liquid to restore the sauce to its spoonable state.

Amelia’s Kitchen Notes

1. Use good stock. Homemade is lovely, but a flavorful store-bought broth will do. The stock is the backbone here, so choose one you like on its own.
2. Brown the mushrooms and onions. The little bits of caramelized flavor are what turn the sauce from simple to soulful. Take your time in the saute step.
3. Gluten free gnocchi versus regular. Either works, but cooking times vary slightly. Taste for tenderness rather than clock-watching.
4. Leftover chicken. Rotisserie chicken is a go-to shortcut, but any shredded roasted chicken or turkey makes this a great after-holiday meal.
5. Clean up tip. Line a cooling tray with foil and use the same spoon to wipe the pot into the compost or trash before washing. It saves so much scrubbing time.

These are the small comforts I pass along to friends who are learning to feed a family or simply feed themselves with care. They come from doing this recipe on rainy days, sick days, and celebration nights.

Family Variations on One Pot Gnocchi Chicken Pot Pie

There is sweet room for change here. If you love mushrooms, add an extra eight ounces and let them brown hotter for a meatier depth. If you want a Mediterranean twist, stir in a handful of chopped sun-dried tomatoes and a squeeze of lemon at the end. For a smoky version, swap out half the poultry seasoning for smoked paprika and toss in a few diced roasted red peppers.

One winter favorite in our house is to stir in chopped kale or spinach just before serving. It softens in the heat and adds color and a bright finish. If you want to make it vegetarian, leave out the chicken and use vegetable stock and maybe white beans for protein. The gnocchi still make it feel substantial and homey.

My little rule is this: make the dish reflect what you have and what you love. The pot will forgive a lot, and the variations keep it feeling familiar but new. I always encourage trying small changes and naming them after a person or a season, which makes dinner feel a little more like family lore.

Little Lessons From My Kitchen

• Taste as you go. The seasoning in this dish develops slowly, and a final sprinkle of salt can make the difference between good and memorable.
• Mind the heat. If the flour tastes raw, the sauce will too. Cook the flour a minute before adding liquid and watch for a glossy transition.
• Stir with intention. Gentle, steady stirring helps the gnocchi cook evenly and keeps the sauce from sticking on the bottom.
• Keep a small cup of warm broth on hand. If the pot thickens too fast, add a splash. The texture should be spoonable, not gluey.
• Make it a shared moment. Invite someone to sit while you cook. That small audience turns ordinary cooking into a memory.

These are the little techniques that keep the kitchen calm and the food reliable. They are less about perfection and more about habit, and habit is where comfort lives.

FAQs About One Pot Gnocchi Chicken Pot Pie

Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. Store in an airtight container and reheat gently with a splash of milk or broth.

Can I use frozen gnocchi?
Absolutely. Frozen gnocchi works well. You may need an extra minute or two of simmering time. Watch for tenderness rather than relying on a strict time.

What if I do not have poultry seasoning?
You can make a simple substitute with a blend of dried sage, thyme, and a tiny pinch of nutmeg or ground mace. Fresh herbs can also be used near the end for brightness.

How do I keep the sauce from getting too thick?
Add a tablespoon of warm milk or broth at a time until you get the texture you like. Stir gently and give it a moment to loosen before adding more.

Can I make this dairy free?
Yes. Use vegan butter and unsweetened almond milk or another plant milk. The texture will be slightly different but still creamy and satisfying.

A Final Thought

Cooking in one pot is like giving your family a cozy set of blankets. The food keeps warm and everything mingles slowly. I hope this One Pot Gnocchi Chicken Pot Pie becomes a quiet ritual in your house, a meal that means staying a few minutes longer at the table. If you ever want to mix in a small sweet note at the end of the evening, try a honeyed slice to match the warmth of this pot.

Conclusion

If you want to follow a similar approach or see another take on this idea, I found a lovely version that inspired some of my technique: One Pot Gnocchi Chicken Pot Pie – Iowa Girl Eats.