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One Pot Gnocchi Chicken Pot Pie

A comforting and healthy twist on traditional pot pie, this One Pot Gnocchi Chicken Pot Pie is packed with protein, fiber, and vibrant vegetables, making it a great option for meal prep and weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup Sliced Carrots High in fiber and essential vitamins.
  • 4 oz Mushrooms (Sliced) Adds earthy flavor.
  • 1 large or 2 small Ribs Celery (Thinly Sliced) Low in calories and high in fiber.
  • 1 large Shallot or Small Onion (Chopped) Enhances the dish's flavor.
  • 2 cloves Garlic (Pressed or Minced) Adds depth and aroma.
  • 1/2 cup Frozen Peas Adds a pop of color and sweetness.
Fats and Seasonings
  • 4 tablespoons Butter or Vegan Butter For richness.
  • 1 teaspoon Poultry Seasoning Brings warmth and traditional flavors.
  • pinch Dried Thyme Enhances overall flavor.
  • Homemade Seasoned Salt and Pepper Control sodium content.
Liquids and Thickeners
  • 2 cups Chicken Stock or Broth Low-sodium preferred.
  • 1 cup Milk (Any Kind – Unsweetened Almond Milk Recommended) Adds creaminess.
  • 3 tablespoons Gluten-Free Flour (or AP Flour if Not GF) For thickening the filling.
Main Ingredients
  • 12 oz Package Gluten-Free Gnocchi Filling base for the dish.
  • 1-1/2 cups Shredded Chicken Breast (~1/2lb Pre-Cooked) A great source of lean protein.

Method
 

Preparation
  1. Heat your Dutch oven or large soup pot over medium-high heat.
  2. Melt the butter in the pot and add the sliced carrots, mushrooms, celery, and shallots. Sauté for 3-4 minutes until tender.
Cooking
  1. Season the sautéed vegetables with homemade seasoned salt and pepper. Cook for another 6-7 minutes.
  2. Stir in garlic, poultry seasoning, and thyme, cooking for an additional 1-2 minutes.
  3. Sprinkle gluten-free flour over the mixture, stirring to coat the vegetables, and cook for about 1 minute.
  4. Slowly add chicken stock while stirring to avoid lumps. Then, add milk and bring to a simmer.
  5. Once simmering, add gluten-free gnocchi and let simmer for about 5-6 minutes.
  6. Add shredded chicken and frozen peas. Taste and adjust seasoning if necessary.
  7. Ladle into bowls and serve hot.

Notes

This dish is great for meal prep. Store leftovers in an airtight container for up to 4 days. Feel free to add or swap vegetables as desired. For a vegetarian option, substitute chicken with chickpeas or a plant-based protein.