If you are searching for a comforting dish that feels like a warm hug on a chilly day, this Creamy Chicken and Gnocchi Pot Pie Recipe is about to become your new favorite. It combines tender shredded chicken, pillowy gnocchi, and a medley of sautéed vegetables all enveloped in a rich, creamy sauce that’s just bursting with cozy, home-cooked goodness. Unlike traditional pot pies, this version offers a silky texture and rustic charm without the fuss of a pastry crust, making it irresistibly easy and satisfying for any night of the week. Trust me, once you make this, it will quickly earn a permanent spot in your comfort food lineup.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Creamy Chicken and Gnocchi Pot Pie Recipe. Each item plays a key role in building the deep flavors, creamy texture, and beautiful color contrast that make this dish so special. Let’s dive into the essentials that turn a simple pot pie into a plateful of magic.
- 4 Tablespoons butter or vegan butter: This adds a luscious richness and helps to sauté the veggies perfectly.
- 1 cup sliced carrots: Their natural sweetness brightens the dish and adds a lovely tender bite.
- 4 oz mushrooms, sliced: Earthy mushrooms provide umami depth and a meaty texture to balance the creaminess.
- 1 large or 2 small ribs celery, thinly sliced: Offers crisp freshness and a subtle aromatic crunch.
- 1 large shallot or small onion, chopped: The backbone for building savory flavor with a hint of sweetness.
- Homemade seasoned salt and pepper: A simple but important seasoning blend that enhances every bite.
- 2 cloves garlic, pressed or minced: Garlic elevates the dish with its warm, fragrant bite.
- 1 teaspoon poultry seasoning: Classic herb blend that brings out the best in chicken dishes.
- Pinch dried thyme: Adds a subtle earthiness for well-rounded flavor.
- 3 Tablespoons gluten-free flour or all-purpose flour: This thickens the sauce to its signature creamy, velvety texture.
- 2 cups chicken stock or broth: The hearty liquid base that infuses the dish with robust chicken flavor.
- 1 cup milk, any kind (unsweetened almond milk works well): Provides creaminess and lightness, making the dish extra smooth.
- 12 oz package gluten-free gnocchi: These pillowy dumplings soak up the sauce and deliver a wonderful chewy bite.
- 1-1/2 cups shredded chicken breast (about 1/2 lb pre-cooked): Lean protein that keeps this meal hearty and satisfying.
- 1/2 cup frozen peas: Little pops of sweet freshness and bright green color to finish the dish.
How to Make Creamy Chicken and Gnocchi Pot Pie Recipe
Step 1: Sauté the Vegetables
Start by heating up your Dutch oven or a large soup pot over medium-high heat and melt your butter until it’s shimmering. Toss in the sliced carrots, mushrooms, celery, and chopped shallots or onions. Let them cook, stirring occasionally, until everything softens and the aroma fills your kitchen — this builds the base flavor that is so vital for your pot pie.
Step 2: Add the Garlic and Herbs
Next, stir in the minced garlic, poultry seasoning, and a pinch of dried thyme. Keep cooking just long enough to release their fragrances without browning, which adds a warm, inviting complexity to the dish.
Step 3: Create the Creamy Sauce
Sprinkle the flour evenly over the veggies and stir until everything is coated; this crucial step will thicken your sauce to the perfect consistency. Slowly pour in your chicken broth followed by milk, stirring constantly to avoid lumps. Bring this mixture to a gentle simmer, seeing it transform into a silky, luscious sauce that clings beautifully to every ingredient.
Step 4: Cook the Gnocchi
Now it’s time for the star ingredient: the gnocchi. Add them directly to the simmering sauce. They’ll cook in just a few minutes, becoming tender and soaking up all that creamy goodness around them. It’s a lovely texture play between the gnocchi’s pillowy softness and the chunky veggies.
Step 5: Combine Chicken and Peas, Season to Taste
Finally, stir in the shredded chicken and frozen peas. Let everything heat through together, allowing the peas to pop with freshness and the chicken to meld with the creamy base. Taste and adjust your seasoning with salt and pepper if needed. Then, ladle your hearty pot pie into bowls, ready for sharing and enjoying!
How to Serve Creamy Chicken and Gnocchi Pot Pie Recipe
Garnishes
To elevate your Creamy Chicken and Gnocchi Pot Pie Recipe, a sprinkle of fresh herbs like chopped parsley or thyme leaves works beautifully. A little cracked black pepper on top adds a subtle kick, while a drizzle of olive oil can lend a bit of glossy richness that feels indulgent and inviting.
Side Dishes
This dish is hearty enough to stand on its own but pairing it with a crisp green salad or roasted seasonal vegetables creates a well-rounded meal. Something light and refreshing cuts through the creaminess perfectly, balancing every mouthful with crisp, clean flavors.
Creative Ways to Present
For a charming presentation, try serving the pot pie in individual ramekins or small cast iron skillets, adding a cozy, rustic touch. You could also top it with a thin layer of puff pastry and pop it under the broiler for a few minutes to introduce a crisp, golden crust that adds texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors will only deepen, making your next meal just as delicious and comforting.
Freezing
This recipe also freezes beautifully. Let it cool completely, then transfer to a freezer-safe container. It will keep well for up to 2 months. When you’re ready, thaw in the refrigerator overnight for best results.
Reheating
To reheat, warm gently in a saucepan over medium-low heat, stirring occasionally to prevent sticking. If the sauce seems too thick, just add a splash of milk or broth until it regains that creamy, spoon-worthy texture you love.
FAQs
Can I use store-bought cooked chicken?
Absolutely! Using rotisserie or leftover cooked chicken works wonderfully and saves time without compromising flavor.
Is it possible to make this dish dairy-free?
Yes, by using vegan butter and plant-based milk such as unsweetened almond or oat milk, you can easily keep this recipe dairy-free while still achieving that creamy texture.
What can I substitute for gnocchi if I can’t find it?
Pasta like small shells or even dumplings can work as a substitute, though gnocchi offers a unique pillowy texture that’s hard to replicate perfectly.
Can I prepare the sauce ahead of time?
You can make the sauce base a day ahead and store it in the fridge, then add the gnocchi, chicken, and peas when you’re ready to finish and serve.
Is this recipe gluten-free?
Yes, if you use gluten-free flour and gluten-free gnocchi, this Creamy Chicken and Gnocchi Pot Pie Recipe is completely gluten-free and still incredibly tasty.
Final Thoughts
This Creamy Chicken and Gnocchi Pot Pie Recipe is a game-changer for anyone who loves a comforting, flavorful meal without the fuss. It’s warm, hearty, and incredibly satisfying, perfect for sharing with family or enjoying any time you need a little extra comfort on your plate. Give it a try – I promise it’s going to become one of your go-to recipes in no time!
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 Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Chicken and Gnocchi Pot Pie is a comforting, hearty dish combining tender chicken, pillowy gnocchi, and a medley of sautéed vegetables in a rich, creamy broth. Perfect for a cozy family meal, this gluten-free recipe uses simple ingredients and comes together quickly on the stovetop.
Ingredients
Vegetables and Aromatics
- 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
Dairy and Butter
- 4 Tablespoons butter or vegan butter
- 1 cup milk, any kind (unsweetened almond milk works well)
Dry Ingredients
- 3 Tablespoons gluten-free flour or all-purpose flour if not gluten-free
Proteins and Others
- 2 cups chicken stock or broth
- 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 in the pan, then add sliced carrots, mushrooms, celery, and chopped shallots or onions. Sauté the vegetables until tender, which should take about 5 to 7 minutes.
- Add Aromatics and Seasonings: Stir in the pressed or minced garlic, poultry seasoning, and a pinch of dried thyme. Continue to sauté until the mixture is fragrant, about 1 to 2 minutes, making sure the garlic doesn’t burn.
- Create the Base: Sprinkle the gluten-free flour evenly over the vegetables, stirring well to coat them. Gradually pour in the chicken stock and milk while stirring constantly. Bring the mixture to a gentle simmer to thicken the sauce, usually around 3 to 5 minutes.
- Cook the Gnocchi: Add the gluten-free gnocchi to the simmering pot. Allow it to cook until the gnocchi is tender and cooked through, which typically takes about 3 to 5 minutes depending on the package instructions.
- Finish and Serve: Stir in the shredded chicken and frozen peas. Allow everything to heat through for another 2 minutes. Taste and adjust seasoning with seasoned salt and pepper as needed. Once ready, ladle the creamy chicken and gnocchi pot pie into bowls and serve warm.
Notes
- You can substitute vegan butter to make the recipe dairy-free.
- Using gluten-free gnocchi and flour keeps the dish gluten-free.
- Leftover shredded chicken works well in this recipe or freshly cooked chicken breast can be used.
- For a richer flavor, use homemade chicken stock if available.
- Add more or fewer vegetables based on personal preference, such as peas, corn, or green beans.
