Chef Mia

One Pot Gnocchi Chicken Pot Pie

Warm up your dinner table with this comforting One Pot Gnocchi Chicken Pot Pie recipe. Creamy, savory chicken blends beautifully with fluffy gnocchi and fresh vegetables, all cooked in a hearty sauce that will delight your family. Perfect for busy weeknights, this dish comes together in one pot for easy prep and cleanup, making it an ideal choice for a cozy meal.

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One Pot Gnocchi Chicken Pot Pie: An Amazing Ultimate Recipe

  • Author: Chef Mia
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Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts (cubed) 2 cups fresh gnocchi 1 cup frozen mixed vegetables (peas, carrots, corn) 1 medium onion (chopped) 2 cloves garlic (minced) 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 cup chicken broth 1 cup heavy cream 1 tablespoon olive oil Salt and pepper to taste Fresh parsley (for garnish)

Instructions

    Nutrition

    • Calories: 480 kcal
    • Protein: 25g

    Easy Chicken Pot Pie Casserole

    You’re going to love this Easy Chicken Pot Pie Casserole! With only 10 minutes of prep, it’s the perfect busy weeknight dinner. While this creamy, yummy casserole recipe is the perfect comfort food idea, it is also great for a crowd at potlucks!

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    Easy Chicken Pot Pie Casserole

    • Author: Chef Mia
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    Description

    This creamy chicken pot pie casserole delivers all the comforting delicious flavors of pot pie with only 10 minutes of active time! It’s a simple weeknight dinner that’s easy to make.

    Ingredients

    Scale
    • 12 oz package of medium egg noodles
    • 2 cans of cream of chicken
    • 1 can of cream of mushroom
    • 2 cans of chunk chicken breasts, drained or you could use rotisserie chicken
    • 1 package of frozen veggies
    • 1 soup can of chicken broth
    • 2 cups cheddar cheese
    • 1 cup sour cream
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ½ teaspoon pepper

    Instructions

    1. In a large pot, cook egg noodles according to package directions. Drain water and pour the noodles back into the large pot.
    2. Add cream of chicken, cream of mushroom, chicken chunks, frozen veggies, chicken broth, cheddar cheese, sour cream, garlic powder, salt, and pepper. Mix everything together with the noodles.
    3. Cook on medium heat, for 15-20 minutes. Serve with Pillsbury grand biscuits.

    Notes

    Notes Dont overcook the noodles. I actually recommend undercooking them slightly since they will continue cooking in the oven. More veggies. This dish is great to use up vegetables hanging around in the crisper drawer. Chop them up and mix them in along with the other ingredients. Ive tried it with spinach, kale, broccoli, and cauliflower. Just make sure theyre chopped into similar-sized pieces as the frozen veggies. Ground meat. Swap the chicken for cooked and drained ground turkey or ground beef. Store. Leftovers in the fridge for up to four days. I dont recommend freezing. Reheat. In the microwave in one-minute intervals stirring in between each or in a skillet on the stove.

    Nutrition

    • Calories: 535kcal
    • Sugar: 3g
    • Protein: 34g

    Paula Deen Chicken Pot Pie

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    Paula Deen Chicken Pot Pie

    • Author: Chef Mia
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    Instructions

      Red Lobster Biscuit Chicken Pot Pie Recipe and Tips

      I can’t get enough of this Red Lobster Biscuit Chicken Pot Pie! It’s a creamy and flavorful dish topped with golden, flaky biscuits that are simply irresistible. Perfect for a cozy dinner at home, this recipe packs a punch with its delicious flavors and comforting texture. You have to try it!

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      Red Lobster Biscuit Chicken Pot Pie Recipe and Tips

      • Author: Chef Mia
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      Description

      This comforting dish combines tender chicken and veggies in a creamy sauce, topped with warm, fluffy Red Lobster-style biscuits. Perfect for a cozy dinner, this pot pie brings together the best of home cooking with a touch of restaurant flair.

      Ingredients

      Scale
      • 3 cups cooked chicken, diced You can use rotisserie chicken to save time.
      • 1 cup frozen mixed vegetables Peas, carrots, and corn.
      • 1 cup cream of chicken soup
      • 1 teaspoon garlic powder For filling and biscuit topping.
      • 1 teaspoon onion powder
      • to taste salt and pepper
      • ½ cup chicken broth
      • 2 ½ cups all-purpose flour
      • 1 tablespoon baking powder
      • 1 teaspoon salt
      • ½ cup unsalted butter Cold and cubed.
      • 1 cup shredded cheddar cheese
      • ¾ cup milk
      • 1 tablespoon garlic powder For a Red Lobster touch.

      Instructions

      1. Preheat your oven to 375°F (190°C).
      2. In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
      3. Transfer the filling to your casserole or pie dish, spreading it evenly.
      4. In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
      5. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
      6. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
      7. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
      8. Allow to cool for a few minutes before serving.

      Notes

      You can use rotisserie chicken to save time.
      Feel free to customize the vegetables based on your preference or what’s in season.
      This dish can be made ahead and stored in the refrigerator for a couple of days before baking; just add a few extra minutes to the baking time if going from cold.

      One Pot Gnocchi Chicken Pot Pie

      One Pot Gnocchi Chicken Pot Pie – Iowa Girl Eats

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      One Pot Gnocchi Chicken Pot Pie

      • Author: Chef Mia
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      Description

      Chicken Pot Pie filling meets Chicken & Dumplings in One Pot Gnocchi Chicken Pot Pie! This ultra comforting recipe cooks in one pot in under 30 minutes.

      Ingredients

      Scale
      • 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 AP flour if not GF
      • 2 cups chicken stock or broth
      • 1 cup milk, any kind, I use unsweetened almond milk
      • 12 oz package gluten free gnocchi
      • 1–1/2 cups shredded chicken breast, ~1/2lb pre-cooked
      • 1/2 cup frozen peas

      Instructions

      1. Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Saute until the mushrooms release their liquid and the liquid has evaporated, 3-4 minutes. Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.
      2. Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes.
      3. Sprinkle flour over vegetables then stir to coat and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high. Bring mixture to a simmer, stirring occasionally, then add gnocchi and stir combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes. Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls then serve.

      Notes

      Notes I like Delallo Gluten Free Gnocchi. Some brands of gnocchi — especially if they’re not gluten free — are sold in 16oz packages, versus the 12oz called for in this recipe. Increase the amount of broth and/or milk if using a 16oz box of gnocchi.

      Nutrition

      • Calories: 467kcal
      • Sugar: 9g
      • Protein: 25g

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