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I always loved chicken and dumplings and pot pie growing up. This one pot gnocchi mashup hits both cravings. It’s super comforting and a breeze to throw together on busy evenings. The whole place smells cozy while it cooks, and you only have one pot to clean up after.
The first time I put this together, my family flipped out over those soft gnocchi puffs. Now, any time some comfort is needed, this is the one we all want.
Hearty Ingredients
- Celery: Brings bright, classic pot pie notes—select crisp stalks that snap when bent
- Butter or vegan butter: Adds richness while softening those veggies—real butter has awesome flavor but vegan works just fine
- Garlic: Packs lots of aroma—mince fresh cloves for the best kick
- Frozen peas: Toss in at the end for a pop of sweetness and color—make sure they’re bright green, not grayish
- Carrots: Sweet with a nice orange pop—choose firm, smooth carrots without cracks
- Gluten free gnocchi: Delivers coziness and fluff—go for potato-based ones if possible
- Chicken stock or broth: Deepens all the flavors—pick a low salt kind so the pot doesn’t get too salty
- Milk: Keeps things creamy yet light—use almond milk if you’re skipping dairy
- Homemade seasoned salt and pepper: Bumps up flavor—stir in some garlic and onion powder if you make your own
- Mushrooms: Earthy and savory—try cremini or regular white, slice evenly to brown them up
- Shredded chicken breast: Adds satisfying protein—rotisserie is a great shortcut
- Shallot or onion: Sweet scent and flavor—pick heavy ones with no squishy spots
- Gluten free or regular flour: Thickens up that creamy sauce—look for super fine flour if you can
- Poultry seasoning: Classic pot pie vibes from sage, thyme, and more—double check your spices aren't stale
- Dried thyme: Extra earthy with subtle herbal notes—balances out the chicken nicely
Simple Steps
- Finish and Dish Up:
- Mix the peas and chicken into everything, and let it heat for two minutes till it’s hot and bubbly. Scoop into bowls for a comforting meal.
- Cook Gnocchi:
- Drop the gnocchi in next and give things a big stir. Lower that stove so nothing burns. Simmer for roughly five or six minutes, stirring often, until the gnocchi is soft and puffy. Taste your sauce and see if it needs more salt or pepper.
- Pour in the Liquids:
- Slowly add chicken stock, stirring to keep things smooth. Once blended, pour in the milk, turn the heat up a touch to get it bubbling softly.
- Thicken Up:
- Sprinkle flour all over the softened veggies and stir it in well for a minute, making sure there’s no raw flour left.
- Wake Up the Spices:
- Throw in the minced garlic along with poultry seasoning and dried thyme. Stir things around and let the smell fill up your kitchen—about one to two minutes is all it takes.
- Get Veggies Nice and Tender:
- Season all those veggies with your favorite salt and pepper blend. Turn the heat down if anything browns too fast. Give them six or seven more minutes, stirring off and on, so they get golden and soft.
- Sauté the Veggies:
- Add butter to your soup or Dutch oven on medium high, then throw in carrots, mushrooms, shallots, and celery. Cook until the mushrooms let go of their juices and the liquid cooks away, about three or four minutes. Keep stirring so nothing burns.
- Chop Everything:
- Slice up mushrooms, carrots, celery, and your shallot or onion. Use a good knife so everything cooks evenly.
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I just love how the gnocchi soak up all that creamy sauce. They stay fluffy, never mushy. My kids always swipe extra peas off everyone else’s bowl, and there’s always a mini race for who gets the last bit.
Leftover Storage
Pop leftovers into a container with a tight lid and stash in the fridge for up to three days. The gnocchi may soak up extra sauce as it sits, so add a splash of broth or milk when you reheat to keep it creamy. Heat it up in the microwave in little bursts, stirring in between, so it stays moist and tasty.
Swaps or Mix-Ins
Use rotisserie chicken or roast chicken leftovers for super fast prep. Skipping dairy? Vegan butter and oat or almond milk work great. Mix things up with pumpkin or sweet potato gnocchi, or toss in fast cooking veggies like green beans or corn if you want to switch it up.
Ways to Serve
This dish can totally stand on its own, but adding a big green salad and some toasty bread turns it into a filling dinner party. Sprinkle some fresh chopped chives or parsley on top for a pop of bright color and flavor.
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Family Stories
Chicken pot pie is a go-to comfort food for so many families—this version brings those familiar flavors together way faster than baking an actual crust. At our place, we make it on chilly Sundays while everyone hangs in the kitchen, helping stir and taste. Sometimes I’ll swap in turkey after the holidays to give leftovers new life.
Frequently Asked Questions About Recipes
- → Which gnocchi should I pick—regular or gluten free?
Either is good! Got a 16oz pack? Add some extra milk and broth to keep things nice and creamy.
- → Is there a way to skip dairy in this dish?
Just use your favorite plant-based swap for butter and milk, like almond milk and vegan butter, and you're set.
- → What if I want to swap out the veggies?
Add what you love—maybe toss in some spinach, corn, or even green beans for new colors and flavors.
- → Can I toss in rotisserie chicken?
Totally! Grab pre-cooked rotisserie chicken, shred it up, and stir it into the pot toward the end for max flavor and ease.
- → How do I get the sauce thick and cozy?
Let the flour do its thing and give everything a simmer. Want it thicker? Stir in another spoonful of flour.
- → Will this freeze okay?
It’s best while fresh, but leftover portions keep in the fridge up to three days. Cold gnocchi might get softer after reheating, but it'll still taste great.