This crockpot chicken pot pie gnocchi tastes like the classic dish but with no crust to roll and no biscuits to bake. Chicken thighs cook low and slow with garlic, poultry seasoning, and broth, then gnocchi, peas, and milk go in for the last 30 minutes. The carrots and celery keep it tasting like the classic! The sauce is dairy-free, it's gluten-free with gluten-free gnocchi, and it feeds 6 to 8 on a weeknight.

Creamy Crockpot Chicken Pot Pie Gnocchi stew with peas, carrots, and celery, slow-cooked to a thick, hearty texture with visible chunks of vegetables and chicken. — Screenshot

A warm hug type of dinner

Honestly, my crockpot is doing most of the cooking around here lately. Things are busy, and being able to start dinner early and walk away is saving me. That's how my "Crock-tober" recipe series got started!

This is the one I make when it gets cold out and I just want a warm hug for dinner. The entire family ate it, even my one-year-old, who was allll about the gnocchi. Enjoy!

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

If chicken pot pie is what you came for, my chicken pot pie orzo skillet is the stovetop version and if it's the gnocchi you're after, sausage and tomato gnocchi soup is next.

Ingredients & Notes

Chicken thighs - They cook low and slow until they're super tender. Chicken breasts work too.
Poultry seasoning - This is where the pot pie flavor comes from. If you don't have it, Italian seasoning with a pinch of sage works.
Arrowroot starch - Thickens everything up. Cornstarch works too.
Carrots, celery, and peas - The classic pot pie lineup. I use frozen peas.
Gnocchi - I like the shelf-stable kind. Use gluten-free if you need it.
Coconut milk - This makes the sauce creamy, and cream works too.
Parmesan - Optional but so delicious!

How to Make Crockpot Chicken Pot Pie & Gnocchi

Raw chicken pieces, chopped onions, and herbs in a yellowish liquid are inside a black slow cooker, ready to be cooked. Kitchen cabinets and part of the floor are visible in the background. — **Step 1** : Add the chicken to the crockpot with the seasonings and broth and cook low and slow.

Two hands use metal tongs and two forks to shred cooked chicken in a slow cooker filled with broth. The person wears rings on multiple fingers. The scene is focused on the food preparation process. — **Step 2 :** Pull the chicken into pieces.

Chicken and gnocchi stew with peas, carrots, celery, and a creamy sauce in a black slow cooker, ready to serve. — **Step 3** : Add the veggies, gnocchi, and milk, and cook until the gnocchi is soft.

Close-up of a creamy chicken and gnocchi stew with carrots, peas, and celery, cooked in a black pot. A serving spoon is partly visible on the right side of the image. — **Step 4** : Sprinkle with parmesan cheese and serve!

How to Store Leftovers

Transfer the gnocchi to an airtight container. Store in the fridge for up to 3 days. When ready to serve heat up a serving in a pot on the stove over medium-low heat with a splash of water until warm. You can also microwave a serving with a splash of water too in 30 second intervals.

Check out these recipes for more cozy dinners

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

Recipe

Crockpot Chicken Pot Pie Gnocchi (No Crust, Dairy-Free)

Crockpot chicken pot pie with gnocchi! No biscuits or dough needed. Slow-cooked chicken thighs, carrots, celery, and peas in a creamy sauce.

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Prep Time: 15

Cook Time: 4 30

Total Time: 4 45

Servings: servings

Calories: 462kcal

Author: Ansley Beutler

Equipment

1 crockpot

Ingredients

1 ½ lbs boneless chicken thighs
2 tablespoon arrowroot starch - or cornstarch
½ small onion - diced
3 garlic cloves - minced
3 carrots - diced
2 teaspoon poultry seasoning - or Italian seasoning with a pinch of sage
¼ teaspoon black pepper
¼ teaspoon sea salt
2 cups chicken broth - low-sodium
3 stalks celery - diced
1 cup frozen peas
32 oz gnocchi - shelf-stable , gluten-free if needed
½ cup coconut milk - or cream
½ cup parmesan cheese - optional, plus more for serving

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Instructions

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.
1 ½ lbs boneless chicken thighs, 2 Tbsp arrowroot starch, ½ small onion, 3 garlic cloves, 3 carrots, 2 tsp poultry seasoning, ¼ tsp black pepper, ¼ tsp sea salt, 2 cups chicken broth
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 stalks celery, 1 cup frozen peas, 32 oz gnocchi, ½ cup coconut milk, ½ cup parmesan cheese
Serve warm with extra parmesan on top if desired.