Chicken Pot Pie Gnocchi
Indulge in the ultimate comfort food with our Chicken Pot Pie Gnocchi, a delightful twist on a classic favorite! This hearty dish combines tender chicken, creamy vegetables, and pillowy gnocchi, all slow-cooked to perfection in your trusty crockpot. Get ready to savor every warm, flavorful bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 carrots - diced
- 3 stalks celery - diced
- 3 garlic cloves - minced
- ½ small onion - diced
🥩Meat & Seafood(2)
- 2 cups chicken broth - low-sodium (480 ml)
- 1 ½ lbs boneless chicken thighs (680 g)
🥛Dairy & Eggs(1)
- ½ cup parmesan cheese - optional, plus more for serving (120 ml)optional
🫙Pantry Staples(3)
- ½ cup coconut milk - or cream (120 ml)cream
- 32 oz gnocchi - shelf-stable, gluten-free if needed (907 g)gluten-free if needed
- 2 tablespoon arrowroot starch - or cornstarch (30 ml)cornstarch
🧂Spices & Seasonings(3)
- ¼ teaspoon black pepper (1.25 ml)
- ¼ teaspoon sea salt (1.25 ml)
- 2 teaspoon poultry seasoning - or Italian seasoning with a pinch of sage (10 ml)Italian seasoning with a pinch of sage
📦Other(1)
- 1 cup frozen peas (240 ml)
Nutrition (per serving)
Calories
856
Protein
54g
Carbs
105g
Fat
29g
👨🍳 Instructions
- 1
Add the chicken thighs to the crockpot, sprinkle the arrowroot starch over them, and gently toss. Add the onion, garlic, carrots, poultry seasoning, black pepper, sea salt, and chicken broth. Cover and cook on LOW for 4 - 6 hours or HIGH for 2 - 3 hours.
- 2
Pull the chicken into smaller chunks. Add the celery, peas, gnocchi, coconut milk, and parmesan (if using) and give everything a big stir. Put the lid on and cook on LOW for 30 minutes, keeping the lid shut, until the gnocchi is soft and pillowy.
- 3
Serve warm with extra parmesan on top if desired.
💡 Pro Tips
- ✓Coat chicken thighs with arrowroot starch before braising rather than creating a roux, because arrowroot gelatinizes at 144-149°F and won't break down during the 4-6 hour low simmer, while cornstarch begins losing thickening power above 203°F.ingredientArrowroot gelatinization: 144-149°F; Cornstarch breakdown: >203°F
- ✓Shred chicken after the initial 4-6 hour cook but before adding gnocchi, because the cooled meat's muscle fibers set and shred cleanly without breaking apart, whereas hot meat at 165°F+ will fragment into stringy pieces that muddy your broth.timingCool to ~140°F before shredding
- ✓Add coconut milk in the final 30-minute gnocchi phase rather than the initial braise because coconut fat will separate and rise above the thickened arrowroot starch base, creating an oily layer; the final high-starch environment from gnocchi cooking (releasing 8-12% starch) will emulsify the coconut milk into the sauce.techniqueGnocchi releases 8-12% starch
- ✓Keep the lid sealed for the entire 30-minute gnocchi cooking phase without lifting—gnocchi cooks via steam penetration and each lid lift reduces internal temperature by 10-15°F, extending cook time by 3-5 minutes and risking waterlogged, dense gnocchi.timingTemperature drop per lift: 10-15°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chicken Pot Pie Gnocchi
Indulge in the ultimate comfort food with our Chicken Pot Pie Gnocchi, a delightful twist on a classic favorite! This hearty dish combines tender chicken, creamy vegetables, and pillowy gnocchi, all slow-cooked to perfection in your trusty crockpot. Get ready to savor every warm, flavorful bite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 3 carrots - diced
- 3 stalks celery - diced
- 3 garlic cloves - minced
- ½ small onion - diced
🥩Meat & Seafood(2)
- 2 cups chicken broth - low-sodium (480 ml)
- 1 ½ lbs boneless chicken thighs (680 g)
🥛Dairy & Eggs(1)
- ½ cup parmesan cheese - optional, plus more for serving (120 ml)optional
🫙Pantry Staples(3)
- ½ cup coconut milk - or cream (120 ml)cream
- 32 oz gnocchi - shelf-stable, gluten-free if needed (907 g)gluten-free if needed
- 2 tablespoon arrowroot starch - or cornstarch (30 ml)cornstarch
🧂Spices & Seasonings(3)
- ¼ teaspoon black pepper (1.25 ml)
- ¼ teaspoon sea salt (1.25 ml)
- 2 teaspoon poultry seasoning - or Italian seasoning with a pinch of sage (10 ml)Italian seasoning with a pinch of sage
📦Other(1)
- 1 cup frozen peas (240 ml)
Nutrition (per serving)
Calories
856
Protein
54g
Carbs
105g
Fat
29g
👨🍳 Instructions
- 1
Add the chicken thighs to the crockpot, sprinkle the arrowroot starch over them, and gently toss. Add the onion, garlic, carrots, poultry seasoning, black pepper, sea salt, and chicken broth. Cover and cook on LOW for 4 - 6 hours or HIGH for 2 - 3 hours.
- 2
Pull the chicken into smaller chunks. Add the celery, peas, gnocchi, coconut milk, and parmesan (if using) and give everything a big stir. Put the lid on and cook on LOW for 30 minutes, keeping the lid shut, until the gnocchi is soft and pillowy.
- 3
Serve warm with extra parmesan on top if desired.
💡 Pro Tips
- ✓Coat chicken thighs with arrowroot starch before braising rather than creating a roux, because arrowroot gelatinizes at 144-149°F and won't break down during the 4-6 hour low simmer, while cornstarch begins losing thickening power above 203°F.ingredientArrowroot gelatinization: 144-149°F; Cornstarch breakdown: >203°F
- ✓Shred chicken after the initial 4-6 hour cook but before adding gnocchi, because the cooled meat's muscle fibers set and shred cleanly without breaking apart, whereas hot meat at 165°F+ will fragment into stringy pieces that muddy your broth.timingCool to ~140°F before shredding
- ✓Add coconut milk in the final 30-minute gnocchi phase rather than the initial braise because coconut fat will separate and rise above the thickened arrowroot starch base, creating an oily layer; the final high-starch environment from gnocchi cooking (releasing 8-12% starch) will emulsify the coconut milk into the sauce.techniqueGnocchi releases 8-12% starch
- ✓Keep the lid sealed for the entire 30-minute gnocchi cooking phase without lifting—gnocchi cooks via steam penetration and each lid lift reduces internal temperature by 10-15°F, extending cook time by 3-5 minutes and risking waterlogged, dense gnocchi.timingTemperature drop per lift: 10-15°F