Creamy Chicken and Gnocchi Pot Pie Recipe

Introduction

This Creamy Chicken and Gnocchi Pot Pie is a cozy, comforting dish perfect for chilly evenings. It combines tender chicken, hearty vegetables, and pillowy gnocchi in a rich, creamy sauce that’s sure to please the whole family.

Ingredients

• 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 all-purpose flour if not gluten-free
• 2 cups chicken stock or broth
• 1 cup milk, any kind

Instructions

1. Step 1: In a large skillet, melt the butter over medium heat. Add the sliced carrots, mushrooms, celery, and chopped shallot. Season with seasoned salt and pepper, and cook until the vegetables begin to soften, about 5-7 minutes.
2. Step 2: Stir in the garlic, poultry seasoning, and dried thyme, cooking for another minute until fragrant.
3. Step 3: Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes to remove the raw flour taste.
4. Step 4: Slowly whisk in the chicken stock, ensuring there are no lumps, and bring the mixture to a simmer. Add the milk and continue to cook until the sauce thickens, about 5 minutes.
5. Step 5: Add cooked chicken and gnocchi to the sauce, stirring gently to combine and heat through.
6. Step 6: Serve the creamy chicken and gnocchi pot pie warm, optionally topped with fresh herbs or a sprinkle of Parmesan.

Tips & Variations

• Use leftover roasted chicken or store-bought rotisserie chicken to save time.
• For a vegan version, substitute chicken with chickpeas and use vegetable broth along with vegan butter and milk alternatives.
• Add spinach or kale for extra greens and nutrients.
• If you prefer a thicker sauce, add a bit more flour or reduce the milk slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to prevent the sauce from separating. This dish does not freeze well due to the cream and gnocchi texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well. Just thaw it according to package instructions before adding it to the sauce to ensure even cooking.

What can I substitute for poultry seasoning?

If you don’t have poultry seasoning, combine equal parts dried sage, thyme, rosemary, and marjoram for a similar flavor profile.

Creamy Chicken and Gnocchi Pot Pie Recipe

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★★★★★

4.7 from 133 reviews

This Creamy Chicken and Gnocchi Pot Pie is a comforting, hearty dish featuring tender chicken, flavorful vegetables, and pillowy gnocchi all enveloped in a rich, creamy sauce. Perfect for a cozy meal, this recipe combines classic pot pie flavors in an easy stovetop preparation without the need for a crust.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables & 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 & Butter

• 4 Tablespoons butter or vegan butter
• 1 cup milk, any kind

Dry Ingredients

• 3 Tablespoons gluten-free flour or all-purpose flour if not gluten-free

Liquids

• 2 cups chicken stock or broth

Instructions

1. Prepare the vegetables: Begin by slicing the carrots, celery, mushrooms, and chopping the shallot or onion. Press or mince the garlic cloves.
2. Sauté the aromatics and vegetables: In a large skillet or pot, melt the butter over medium heat. Add the shallots or onions, garlic, carrots, celery, and mushrooms. Season with homemade seasoned salt, pepper, poultry seasoning, and dried thyme. Cook for about 5-7 minutes, stirring occasionally, until vegetables are softened and fragrant.
3. Make the roux: Sprinkle the gluten-free or all-purpose flour evenly over the sautéed vegetables. Stir well to coat and cook for 1-2 minutes to remove the raw flour taste.
4. Add liquids: Gradually pour in the chicken stock and milk while continuously stirring to prevent lumps. Bring the mixture to a simmer and cook for about 5-8 minutes until the sauce thickens to a creamy consistency.
5. Incorporate cooked chicken and gnocchi: Add shredded or chopped cooked chicken and store-bought or homemade gnocchi to the pot. Stir gently to combine and cook for another 3-5 minutes until the gnocchi are tender and heated through.
6. Final seasoning and serve: Taste and adjust seasonings with more salt and pepper if needed. Serve hot as a comforting main dish without a crust, enjoying the creamy texture and robust flavors.

Notes

• You can substitute the chicken stock with vegetable broth for a lighter flavor or vegetarian option.
• Gnocchi can be homemade or store-bought; if using frozen, no need to thaw before adding.
• For a dairy-free version, use vegan butter and plant-based milk such as almond or oat milk.
• If you want a thicker sauce, add an extra tablespoon of flour during the roux step.
• Adding fresh herbs like parsley on top before serving enhances the freshness and color.

Keywords: Creamy chicken pot pie, chicken gnocchi recipe, gluten-free pot pie, easy stovetop pot pie, comfort food, creamy chicken casserole