Chicken · dinner · entree

Chicken Pot Pie Gnocchi

There’s a crisp chill in the air. I can hear the leaves bristling in the wind. Pumpkin spice creamer fills my cup of coffee to the brim.

It’s officially fall in Oklahoma and it sure feels like it, too. A cold front blew through last night and covered Oklahoma in a thick, humidity-lacking cool temperature that’s hard to beat.

I’ve been waiting for this day since March, basically. I miss cold breezes and sweaters and hoodies. I miss wearing my boots. I thrive in cooler weather.

Since it’s a nice day for a homey recipe, I thought I’d give you one. Nothing screams fall dinner to me like chicken pot pie. It’s filling, hearty, and full of delicious ingredients that make for a wonderful dinner.

This chicken pot pie is different (obviously). Forego the flaky crust for some thick gnocci and you have yourself a delectable treat.

I use packaged gnocchi but you can always make your own. I tried to make my own gnocchi once before and it was an utter disaster. If you can make gnocchi and it doesn’t turn into a gummy mess, have at it. I love the packaged version because its so simply to make and you don’t have to waste a lot of time creating something that may, in the end, turn into a huge mess.

Everything else in this dish follows a traditional pot pie: peas, carrots, seasoned chicken and mushrooms. Add your favorite vegetables or take out what you want. It’s truly up to you.


Chicken Pot Pie Gnocchi

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A hearty dinner that mimics chicken pot pie or chicken and dumplings with gnocchi, chicken, and vegetables.


  • 4 TBS. butter

  • 3 large carrots, diced

  • 12 oz. sliced mushrooms

  • 1 small yellow onion, diced

  • 2 tsp. garlic powder

  • 1 tsp. poultry seasoning

  • 1/2 tsp. seasoned salt

  • 2 cups cooked chicken, shredded

  • 2 lb. gnocchi

  • 1 cup frozen peas

  • 2 cups chicken broth

  • 3 TBS. flour

  • 1 cup milk
  • Directions

    1. Heat butter in a large pot or Dutch oven over medium-high heat. Add onion, carrots and mushrooms and saute until tender, about 3-4 minutes.
    2. Add garlic powder, poultry seasoning, seasoned salt and pepper. Sprinkle flour over vegetables and stir, cooking for 1 minute.
    3. Slowly pour in chicken broth and then add milk, stirring constantly. Bring mixture to a boil then add gnocchi.
    4. Turn heat down to a simmer and simmer until gnocchi are tender, about 5-6 minutes.
    5. Stir in chicken and peas and taste for seasoning. Add more salt & pepper if needed.

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