Can I make this ahead of time?

Yes. You can chop the vegetables and cook the chicken in advance. That makes the actual cooking process much faster on a busy night.

Can I use regular gnocchi instead of gluten-free?

Absolutely. Just make sure you check the package size, since brands vary. A 12-ounce package is the target here.

Can I make it dairy-free?

Yes. Use vegan butter and a non-dairy milk such as unsweetened almond milk. The dish still turns out creamy and comforting.

Is this a good option for a Soft Foods Dinner?

Yes. The texture stays gentle and easy to eat, which makes it a great fit for a Soft Foods Dinner when you want something cozy and manageable.

Can I use leftover rotisserie chicken?

Definitely. It is actually one of the easiest ways to make this even faster. That is the kind of shortcut we respect.

Is this one of those One Pot Dump Meals?

It gives the same easygoing vibe, but it tastes a little more polished than a true dump-and-go dish. So yes, it fits the spirit of One Pot Dump Meals while still feeling intentional.

Creamy One Pot Gnocchi Chicken Pot Pie – Easy Comfort Dinner

Description

Creamy, cozy, and ready in under 30 minutes, this one-pot gnocchi chicken pot pie brings together tender chicken, soft gnocchi, and a rich vegetable-packed sauce for the kind of dinner that feels like comfort in a bowl.

Ingredients

Scale

4 tablespoons butter or vegan butter
1 cup carrots, sliced
4 oz mushrooms, sliced
1 celery rib, or 2 small ribs, thinly sliced
1 large shallot or small onion, chopped
Homemade seasoned salt and black pepper, to taste
2 cloves garlic, minced or pressed
1 teaspoon poultry seasoning
Pinch of dried thyme
3 tablespoons gluten-free flour, or all-purpose flour if not gluten free
2 cups chicken broth or stock
1 cup milk, any kind; unsweetened almond milk works well
12 oz gluten-free gnocchi
1 1/2 cups cooked shredded chicken breast, about 1/2 pound
1/2 cup frozen peas

Instructions

Set a Dutch oven or large soup pot over medium-high heat and melt the butter. Add the carrots, mushrooms, celery, and shallot or onion. Cook for 3–4 minutes, until the mushrooms give off their moisture and most of it cooks away. Season with seasoned salt and black pepper, then keep sautéing until the vegetables soften, about 6–7 minutes more.
Stir in the garlic, poultry seasoning, and thyme. Cook for 1–2 minutes, just until the garlic smells fragrant.
Sprinkle the flour over the vegetables and stir until everything looks evenly coated. Let it cook for about 1 minute to take the raw edge off the flour.
Slowly pour in the chicken broth while stirring to keep the mixture smooth. Add the milk, turn the heat up slightly, and bring the pot to a gentle simmer.
Add the gnocchi and stir well. Reduce the heat to medium and simmer, stirring often, until the gnocchi turn tender and plump, about 5–6 minutes.
Stir in the shredded chicken and frozen peas. Taste and add more seasoned salt or pepper if needed.
Spoon into bowls and serve hot.

Notes

Notes
- I like Delallo gluten-free gnocchi, but any good-quality brand should work.
- Some gnocchi packages come in 16 oz instead of 12 oz. If yours is larger, you may need a little extra broth or milk so the sauce stays creamy enough.
Quick tip
- Don’t rush the vegetable sauté. Letting the mushrooms cook down first builds more flavor, and that makes the whole pot taste richer.

Nutrition

Calories: 467kcal
Sugar: 9g
Sodium: 1227mg
Fat: 19g
Carbohydrates: 50g
Fiber: 5g
Protein: 25g
Cholesterol: 80mg