There is truly something heartwarming and soul-satisfying about a Creamy Chicken and Gnocchi Pot Pie Recipe. This dish takes all the cozy comfort of a traditional pot pie and elevates it with pillowy gnocchi nestled in a rich, velvety sauce. Imagine tender chicken, vibrant vegetables, and luscious creaminess coming together in a way that will make you want to curl up with a big bowl and savor every bite. Whether you’re making it for a family dinner or a special weekend treat, this recipe promises both simplicity and a showstopper on your plate.

Creamy Chicken and Gnocchi Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is the key to nailing this luscious dish. Each element brings something important to the creamy, hearty texture and vibrant flavors that define this pot pie.

Butter or vegan butter: Provides richness and depth to the sauce, creating that luscious mouthfeel.
Sliced carrots: Offer a sweet crunch and beautiful pops of color throughout the dish.
Sliced mushrooms: Add earthiness and umami, balancing the creamy components.
Thinly sliced celery: Gives a fresh, subtle bite and textural contrast.
Chopped shallot or onion: Builds a flavorful, aromatic base that elevates the entire pot pie.
Seasoned salt and pepper: Essential for enhancing all the other flavors perfectly.
Pressed or minced garlic cloves: Bring a warm, savory note that lingers delightfully.
Poultry seasoning: Infuses classic pot pie flavor with hints of herbs and spice.
Dried thyme: Adds a subtle earthiness that rounds off the herb profile.
Gluten-free or all-purpose flour: Acts as the thickening agent for the creamy sauce.
Chicken stock or broth: Forms the flavorful liquid foundation of the sauce, enhancing the chicken’s richness.
Milk of any kind: Creams the sauce while keeping it light and smooth.
Gluten-free gnocchi: Pillowy and tender, they soak up all the sauce goodness.
Shredded chicken breast: The star protein that makes this pot pie satisfyingly hearty.

How to Make Creamy Chicken and Gnocchi Pot Pie Recipe

Step 1: Sauté the Vegetables

Start by melting the butter in a large skillet over medium heat. Toss in the sliced carrots, mushrooms, celery, and shallot, cooking gently until they become tender and fragrant. This step is crucial because it builds a flavorful foundation and softens the veggies just right for a creamy texture later on.

Step 2: Add Seasonings and Garlic

Next, stir in the poultry seasoning, dried thyme, and garlic, letting them cook for a minute or two to release their aromas. Properly seasoning here ensures that every bite bursts with comforting herbaceous notes that make this Creamy Chicken and Gnocchi Pot Pie Recipe unforgettable.

Step 3: Create the Roux

Sprinkle the flour over the softened vegetables and stir thoroughly, allowing it to cook out for a few minutes. This roux thickens the sauce, giving it the perfect velvety consistency to cling to the tender gnocchi and shredded chicken later.

Step 4: Pour in the Liquids

Slowly whisk in the chicken stock and milk while continuously stirring to avoid lumps. Bring this mixture to a gentle simmer to help it thicken and meld with the flavors. The creaminess you achieve here really defines the soul of the dish.

Step 5: Cook Gnocchi and Add Chicken

Add the gnocchi directly to the simmering sauce, cooking them until they float and become tender, about 3 to 5 minutes. Finally, stir in the shredded chicken, letting it heat through. This step combines all the delightful textures and flavors that make this recipe so special.

How to Serve Creamy Chicken and Gnocchi Pot Pie Recipe

Garnishes

Sprinkle freshly chopped parsley or chives on top to add a vibrant pop of green and freshness that balances the creamy richness. A little cracked black pepper or a drizzle of good olive oil can also elevate the presentation and flavor.

Side Dishes

This dish pairs beautifully with a crisp green salad dressed in a light vinaigrette to cut through the creaminess. Roasted Brussels sprouts or garlic sautéed greens also complement the hearty nature of the pot pie.

Creative Ways to Present

For an inviting presentation, serve the pot pie in individual ramekins or mini cast irons, which makes it feel extra special and cozy. You could even top with flaky pastry for a more traditional pot pie vibe, but the gnocchi inside is such a wonderful twist on the usual crust.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken and Gnocchi Pot Pie Recipe tastes amazing reheated and can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure it’s cooled completely before refrigerating to maintain freshness.

Freezing

You can freeze this dish, but be mindful that the texture of the gnocchi might change slightly upon thawing. To freeze, place it in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheating

Reheat the pot pie on the stovetop over low heat, stirring occasionally and adding a splash of broth or milk if it seems too thick. This helps revive the silky, creamy texture and warms the chicken and gnocchi perfectly without drying them out.

FAQs

Can I use store-bought rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken works wonderfully and saves time. Just shred it and add it during the last step for a quick and delicious meal.

Is this recipe gluten-free?

It can be if you use gluten-free flour and gluten-free gnocchi. Just be sure to check labels to keep it safe for gluten-sensitive eaters.

Can I make this vegan?

Yes, by swapping chicken for mushrooms or plant-based chicken alternatives and using vegan butter and plant-based milk, you can enjoy a vegan version that’s just as creamy and satisfying.

What’s the best way to thicken the sauce if it’s too runny?

If the sauce needs more thickness, whisk in a slurry made from a little more flour and cold water, cooking it until it reaches the perfect consistency.

Can I use fresh herbs instead of dried?

Fresh herbs can be used, but reduce the quantity by half compared to dried herbs since fresh herbs have a milder flavor. Adding them towards the end of cooking helps preserve their brightness.

Final Thoughts

There is nothing quite like settling down with a comforting bowl of Creamy Chicken and Gnocchi Pot Pie Recipe to brighten any day. It’s easy to make, nourishing, and endlessly adaptable to your taste preferences. I hope you give this recipe a try and find yourself coming back to it again and again for those cozy moments that call for a little extra comfort and joy.

Creamy Chicken and Gnocchi Pot Pie Recipe

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★★★★★

5 from 25 reviews

This Creamy Chicken and Gnocchi Pot Pie is a comforting, hearty dish that combines tender shredded chicken, pillowy gnocchi, and a medley of sautéed vegetables in a rich, creamy sauce. Perfect for a cozy weeknight dinner, it offers the classic pot pie flavors without the fuss of crust, making it both delicious and easy to prepare. Suitable for gluten-free diets when using gluten-free flour and gnocchi.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Sautéing and Simmering
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables and 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

Spices and Seasonings

Homemade seasoned salt and pepper, to taste
1 teaspoon poultry seasoning
Pinch dried thyme

Proteins and Dairy

1 1/2 cups shredded chicken breast (approximately 1/2 lb pre-cooked)
4 Tablespoons butter or vegan butter
1 cup milk, any kind (unsweetened almond milk works well)

Other

3 Tablespoons gluten-free flour or all-purpose flour (if not gluten-free)
2 cups chicken stock or broth
12 oz package gluten-free gnocchi

Instructions

Prepare the vegetables: Heat the butter or vegan butter in a large skillet over medium heat. Add the sliced carrots, mushrooms, celery, and chopped shallot or onion. Season with homemade seasoned salt and pepper. Sauté until the vegetables are tender, about 5-7 minutes.
Add aromatics and seasoning: Stir in the minced garlic, poultry seasoning, and dried thyme. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
Create the roux: Sprinkle the gluten-free or all-purpose flour over the sautéed vegetables and stir well to combine. Cook the mixture for 2-3 minutes to remove the raw flour taste, stirring constantly.
Make the creamy sauce: Gradually whisk in the chicken stock and milk, continuously stirring until the sauce thickens and becomes smooth, about 3-5 minutes. Adjust the seasoning with additional salt and pepper as needed.
Cook the gnocchi: Add the gluten-free gnocchi to the sauce and cook according to package instructions, usually 2-3 minutes, until the gnocchi float to the surface and are tender.
Add the chicken: Stir in the shredded chicken breast, ensuring it is heated through and coated with the creamy sauce. Simmer for an additional 2-3 minutes to meld flavors.
Serve: Spoon the creamy chicken and gnocchi mixture into bowls or a baking dish and serve hot. Optionally garnish with fresh herbs such as parsley or thyme for added flavor and color.

Notes

To keep this recipe gluten-free, ensure you use gluten-free gnocchi and gluten-free flour.
You can substitute chicken stock with vegetable broth for a lighter flavor.
For a vegan version, use vegan butter, plant-based milk, and substitute chicken with firm tofu or chickpeas.
If you prefer a thicker sauce, increase the flour slightly or reduce the milk.
This dish can be made ahead and reheated gently on the stove or in the oven.