There is something undeniably comforting and utterly satisfying about a creamy, hearty dish that warms you to your core—enter the Creamy Chicken and Gnocchi Pot Pie Recipe. This delightful twist on the classic pot pie swaps out traditional crusts for pillowy gnocchi and packs it with tender chicken, vibrant vegetables, and a luscious, velvety sauce. It’s the kind of meal you want to curl up with on any chilly evening and share with those you love. Each spoonful bursts with rich flavors and textures that feel both nostalgic and exciting, making it an instant favorite in any household.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that come together to create an irresistible balance of flavor, texture, and color. Each component plays a crucial role—whether it’s the sweetness of carrots, the earthiness of mushrooms, or the creamy base that ties everything together.
- 4 Tablespoons butter or vegan butter: Provides a rich, silky base and enhances the sautéed vegetables’ flavor.
- 1 cup sliced carrots: Adds a subtle sweetness and pleasing crunch.
- 4 oz mushrooms, sliced: Brings an earthy depth and meaty texture.
- 1 large or 2 small ribs celery, thinly sliced: Offers freshness and a slight crunch for balance.
- 1 large shallot or small onion, chopped: Infuses a mellow, aromatic sweetness.
- Homemade seasoned salt and pepper: Essential for seasoning and enhancing all ingredient flavors.
- 2 cloves garlic, pressed or minced: Delivers savory warmth and a touch of spice.
- 1 teaspoon poultry seasoning: Infuses classic pot pie herbs for cozy familiarity.
- Pinch dried thyme: Adds delicate herbal notes that brighten the dish.
- 3 Tablespoons gluten-free flour or all-purpose flour: Thickens the sauce to perfect creaminess.
- 2 cups chicken stock or broth: Forms the flavorful liquid base for the sauce.
- 1 cup milk, any kind (unsweetened almond milk works well): Enhances creaminess without overpowering.
- 12 oz package gluten-free gnocchi: Provides soft, pillowy bites that replace traditional crust.
- 1-1/2 cups shredded chicken breast: Adds protein and hearty substance, ideally pre-cooked for ease.
- 1/2 cup frozen peas: Pops of color and sweetness for visual appeal and balance.
How to Make Creamy Chicken and Gnocchi Pot Pie Recipe
Step 1: Sauté Vegetables
Start by heating a large Dutch oven or soup pot over medium-high heat. Melt your butter, then toss in the sliced carrots, mushrooms, celery, and shallots or onions. Gently sauté until the vegetables soften and begin to release their natural sweetness and aromas. This foundational step builds incredible flavor early on, so take your time to let the ingredients mingle.
Step 2: Add Seasonings and Garlic
Next, add the minced garlic, poultry seasoning, and that pinch of dried thyme. Cook just long enough for their fragrances to bloom—about a minute or two. This layering of herbs and spices deepens the taste profile and brings that classic pot pie character to the dish.
Step 3: Incorporate Flour and Liquids
Sprinkle the flour over your sautéed vegetables and stir thoroughly to coat them. This essential step ensures that when you pour in your chicken stock and milk, the mixture thickens evenly and transforms into a silky, creamy sauce. Bring this mixture up to a gentle simmer, allowing it to bubble and thicken without rushing.
Step 4: Cook the Gnocchi
Pour in your package of gluten-free gnocchi next and let them cook in the simmering sauce. These little pillows soak up the creamy pot pie flavors while becoming tender to the bite. Keep an eye on them so they cook just right, usually a few minutes until they float and soften.
Step 5: Finish with Chicken and Peas
Stir in the shredded chicken breast and frozen peas, then give everything a good stir to combine. Season to taste with your homemade salt and pepper mix if needed. The peas add a delightful pop of color and subtle sweetness, while the chicken brings heartiness that makes this dish a true meal.
How to Serve Creamy Chicken and Gnocchi Pot Pie Recipe
Garnishes
A sprinkle of fresh herbs like finely chopped parsley or thyme brightens every bite and adds a hint of freshness that contrasts beautifully with the creamy richness. Consider a light dusting of grated Parmesan for an extra umami lift that perfectly complements the dish’s comfort factor.
Side Dishes
This dish shines on its own but pairs wonderfully with crisp, green salads or steamed vegetables for balance. A crisp side of roasted Brussels sprouts or garlic sautéed green beans adds texture and vibrant flavors that complete the meal without overpowering the pot pie.
Creative Ways to Present
For a cozy, family-style presentation, serve this in deep bowls or rustic casseroles that keep it warm longer. You can also spoon it into individual ramekins for an elegant touch that’s perfect for dinner parties or special occasions. Adding a side of crusty bread or gluten-free biscuits elevates the cozy dining experience even more.
Make Ahead and Storage
Storing Leftovers
Allow your creamy chicken and gnocchi pot pie to cool completely before transferring it to airtight containers. Stored in the refrigerator, leftovers will stay fresh for up to three days, making it ideal for quick lunches or second-night dinners that feel just as delicious.
Freezing
This recipe freezes beautifully. Portion the pot pie into freezer-safe containers and freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently to maintain the dish’s creamy texture without drying it out.
Reheating
Reheat in a saucepan over low to medium heat, stirring occasionally to prevent sticking and to bring back that creamy consistency. Alternatively, gentle reheating in the microwave works well; just cover the dish to keep moisture trapped and heat evenly.
FAQs
Can I make this recipe dairy-free?
Absolutely! Using vegan butter and unsweetened almond milk, or any plant-based milk of your choice, keeps the pot pie creamy and delicious without dairy. Just ensure your gnocchi is also dairy-free if needed.
Is it necessary to use gluten-free flour and gnocchi?
Not at all. If gluten is not a concern, you can substitute with all-purpose flour and traditional gnocchi. Both options work wonderfully and won’t affect the overall flavor.
Can I prepare the shredded chicken in advance?
Yes, cooking and shredding the chicken ahead of time saves a lot of meal prep during cooking. You can use leftover roast chicken or cook fresh breasts by poaching, grilling, or baking.
What can I substitute for poultry seasoning?
If you don’t have poultry seasoning, a combination of sage, rosemary, and a little nutmeg will work well to replicate a similar flavor profile that complements the dish.
Can this recipe be made vegetarian?
Definitely! Swap the chicken stock for vegetable broth, replace shredded chicken with hearty mushrooms or plant-based chicken alternatives, and you’ll have a luscious vegetarian version that’s just as comforting.
Final Thoughts
I can’t recommend the Creamy Chicken and Gnocchi Pot Pie Recipe enough—it’s one of those dishes that fills your kitchen with cozy aromas and your soul with warmth. Whether you’re cooking for family or friends, it’s a guaranteed crowd-pleaser that balances comfort and sophistication effortlessly. So go ahead, give this recipe a try and see how it quickly becomes a cherished favorite in your home!
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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, hearty dish perfect for a quick and satisfying weeknight meal. Featuring tender chicken, gluten-free gnocchi, and a medley of sautéed vegetables in a rich, creamy broth seasoned with herbs, this recipe delivers all the cozy flavors of a classic pot pie without the fuss of a crust. Ready in just 45 minutes, it combines simple ingredients into a deliciously warm and filling dish.
Ingredients
Vegetables
- 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
Plant-Based Fat
- 4 Tablespoons butter or vegan butter
Seasoning and Spices
- Homemade seasoned salt and pepper (to taste)
- 1 teaspoon poultry seasoning
- Pinch dried thyme
Thickening and Liquids
- 3 Tablespoons gluten-free flour or all-purpose flour if not gluten-free
- 2 cups chicken stock or broth
- 1 cup milk, any kind (unsweetened almond milk works well)
Main Ingredients
- 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 and melt the butter. Add the sliced carrots, mushrooms, celery, and shallots or onions. Sauté the mixture until the vegetables are tender and aromatic, about 5 to 7 minutes.
- Add Seasonings: Stir in the minced garlic, poultry seasoning, and a pinch of dried thyme. Continue to sauté the vegetables for another 1 to 2 minutes until fragrant, ensuring flavors meld together.
- Add Flour and Liquid: Sprinkle the gluten-free or all-purpose flour evenly over the vegetables, stirring well to coat them. Gradually pour in the chicken stock and milk, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer to thicken the broth into a creamy consistency.
- Cook Gnocchi: Add the gluten-free gnocchi to the pot and simmer until they are tender and cooked through, which usually takes about 3 to 5 minutes. Stir occasionally to prevent sticking.
- Finish the Dish: Fold in the shredded cooked chicken breast and frozen peas. Allow everything to heat through and check seasoning, adding more seasoned salt and pepper as needed. Once warmed and seasoned perfectly, ladle the creamy mixture into bowls and serve immediately.
Notes
- You can substitute vegan butter and dairy-free milk for a fully dairy-free version.
- Pre-cooked chicken can be rotisserie chicken or leftover roasted chicken for convenience.
- Adjust the thickness by adding more broth or milk if the sauce becomes too thick during simmering.
- Use gluten-free flour and gluten-free gnocchi to make this recipe gluten-free.
- Fresh or frozen peas can be used; add frozen peas directly without thawing.
