This easy camping dinner will feed the entire family. It’s made in one pot and filled with chicken, veggies, gnocchi and a creamy sauce.
One pot meals are the perfect camping dinner because all the ingredients are added to the pot and cook together. This makes cooking and clean up so much easier, which is a huge plus when you’re camping.
This one pot meal is made with onions, celery, carrots, chicken breast, corn or peas, gnocchi and a creamy sauce. It truly is a complete meal in one! Best of all, it can feed my entire family of 6 (two adults and 4 kids).
How to Cook One Pot Chicken Pot Pie
A propane stove works perfectly to cook up a one pot meal, you just want to be sure you have a large enough pot or pan to hold all of the ingredients. This recipe needs a 2.5 quart pot or larger. (I used a 2.5 quart pot and it had just enough space in it to make this one pot camping dinner.)
I also prefer to use a heavy bottomed pot to avoid scorching. A cast iron pan would also work on a propane stove (or over the campfire) because it retains and distributes the heat.
You can also use a cast iron dutch oven to cook this recipe over campfire coals. Follow the same directions, but it will take a little longer to sauté the vegetables and get the liquid up to a boil and thicken up.
To make cooking your camping dinner even easier, pre-cook the chicken (or use shredded rotisserie chicken) before your trip.
Just let it cool completely and then freeze the meat in a ziplock bag or container. Pack the frozen meat in your cooler and then add it to your pot with a little bit of oil.
It’s also helpful to pre slice all the vegetables and pack them in a container in your cooler.
a note from Jenny
I love chopping and slicing all the vegetables I’ll use in my camping recipes before my trip. They usually pack nicely in a bento box style container and take up less space than packing the full vegetables.
Ingredient Notes
- Boneless, Skinless Chicken Breast: Shredded or diced chicken breast work well in this recipe because they heat up quickly in the creamy sauce.
- Diced Vegetables: Dicing the vegetables into smaller pieces helps them to cook more quickly to tender.
- Gnocchi: Potato gnocchi takes the place of the traditional crust in a chicken pot pie. You could always substitute with egg noodles or quick cooking pasta.
- Corn and/or Peas: I can not stand peas, so I just use corn in this recipe, but you could substitute with peas, or use 1/4 cup of each one.
- Half and Half: You can also use heavy cream for a thicker sauce or milk, but expect the sauce to be thinner.
This Marry Me Chicken One Pot Meal is my personal favorite one pot camping meal and my kids love this One Pot Hamburger Mac and Cheese. You can also find all my other campfire dinner recipes here!
Step by Step Directions
In this section you’ll find a step by step tutorial of how to make this recipe with photos. The full recipe with exact measurements, steps and a printable card can be found at the bottom of the post.
Scroll through the step by step images ->
1. Melt butter and saute vegetables
Melt butter in a 2.5 quart sauce pot (or larger). Add diced onions, carrots, mushrooms and celery to the butter, season with salt and pepper, and sauté for about 6 minutes until tender. Add garlic and sauté for about a minute until fragrant.
2. Add flour and seasonings to make a roux
Sprinkle flour, poultry seasoning, and Italian seasoning over the veggies. Mix to cover the vegetables and cook for 2 minutes.
3. Make chicken cream sauce
Add chicken broth and half and half to the pot and stir to combine. Cook over medium heat until the sauce thickens, about 7 minutes.
4. Heat chicken, corn and gnocchi
Add shredded chicken, corn and gnocchi to the pot and boil until the gnocchi floats to the top, about 3 minutes. Remove from heat and allow to cool for about 5 minutes, which will also thicken the sauce.
One Pot Chicken Pot Pie Gnocchi
Ingredients
- 5 Tbsp. butter, salted
- 1/2 cup onion, chopped (1/2 of an onion)
- 1/2 cup carrots, diced (1-2 carrots)
- 1/2 cup celery, diced (about 2 stalks)
- 4 oz. mushrooms, diced
- 3 cloves garlic, minced
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. Italian seasoning
- 1 tsp. poultry seasoning
- 1/4 cup flour
- 2 1/2 cups chicken broth
- 1 cup milk
- 2 1/2 cups shredded chicken
- 1/2 cup corn or peas, canned or pre-cooked
- 16 oz. potato gnocchi
Instructions
- Melt butter in a large pot (2.5 quart or larger). Add diced onions, carrots, mushroom and celery and sauté for 5-7 minutes, until vegetables are tender. Add salt, pepper, Italian seasoning, poultry seasoning and minced garlic and sauté for 1-2 minutes.
- Sprinkle flour on top of the vegetables and stir to coat the vegetables. Cook for approximately 2 minutes. Add chicken broth and milk and stir to combine. Bring to a boil and cook over medium heat for 5 minutes until the sauce has thickened slightly.
- Add corn (or peas), shredded chicken and potato gnocchi to the pot and stir. Cook over medium heat for 5-7 minutes until the gnocchi is tender and cooked through.