If you want a quick yet quality dish to serve today, then you have got to try this one! This One-Pot Gnocchi Chicken Pot Pie is ready in under 30 minutes, how awesome is that? Perfect for a weeknight dinner. Enjoy!


  • 2 c chicken stock or broth
  • 1 c milk (any kind, I use unsweetened almond milk)
  • 12-ounce package of gluten-free gnocchi
  • 4 ounces mushrooms, sliced
  • 1-1/2 c shredded chicken breast (~1/2 pound pre-cooked)
  • 1/2 c frozen peas
  • homemade seasoned salt and pepper
  • A pinch of dried thyme
  • 1 large shallot or small onion, chopped
  • 3 tbsp gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
  • 1 tsp poultry seasoning
  • 1 large or 2 small stalks of celery, thinly sliced
  • 2 cloves garlic, pressed or minced
  • 4 tbsp butter or vegan butter
  • 1 c sliced carrots


  1. Place a Dutch oven on the stove and turn the heat to medium-high.
  2. Add butter and allow it to melt.
  3. Add the onions, carrots, celery, and mushrooms. Sauté for a few minutes until soft.
  4. Add seasoning salt and pepper to taste, then stir until well blended.
  5. Reduce the heat to medium, then cook the veggies further for 6 more minutes.
  6. Add the garlic, dried thyme, and poultry seasoning. Sauté for about a minute or until aromatic.
  7. Add flour, then whisk and cook for about a minute to remove the raw taste.
  8. Add the chicken broth, then stir until well blended.
  9. Pour in milk, then stir until well blended as well. Adjust the heat to medium-high, then allow the mixture to boil.
  10. Add the gnocchi and stir until well mixed.
  11. Reduce the heat to medium. Simmer everything for about 5 minutes or until the gnocchi is soft.
  12. Add the peas and chicken, then stir until just mixed. Add salt and pepper to taste.
  13. Serve and enjoy!

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