One Pot Gnocchi Chicken Pot Pie
A creamy and comforting dish featuring tender chicken, vegetables, and soft gnocchi, perfect for busy weeknights.
Ingredients
For the Base
- 4 Tablespoons butter or vegan butter Use vegan butter for a dairy-free version.
- 1 cup sliced carrots
- 4 oz sliced mushrooms
- 1 large or 2 small ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- to taste homemade seasoned salt and pepper
- 2 cloves garlic, pressed or minced
- 1 teaspoon poultry seasoning
- a pinch dried thyme
- 3 Tablespoons gluten-free flour (or AP flour if not GF)
- 2 cups chicken stock or broth
- 1 cup milk (unsweetened almond milk recommended)
For the Pot Pie
- 12 oz package gluten-free gnocchi
- 1.5 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
Preparation
- Heat a Dutch oven or large soup pot over medium-high heat.
- Melt butter in the pan, then add carrots, mushrooms, celery, and shallots or onions.
- Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes.
- Season with homemade seasoning salt and pepper, then continue to sauté until the vegetables are tender, another 6-7 minutes.
- Add the garlic, poultry seasoning, and dried thyme; sauté until fragrant, about 1-2 minutes.
- Sprinkle the flour over the vegetables, stir to coat, and cook for 1 minute.
- Slowly pour in the chicken broth while stirring to keep it smooth.
- Add the milk and turn the heat to medium-high. Bring the mixture to a simmer, stirring occasionally.
Cooking
- Add the gnocchi and stir to combine.
- Reduce the heat to medium and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
- Stir in the chicken and peas, tasting and adjusting seasoning with salt and pepper if needed.
- Ladle the mixture into bowls and serve warm.
Notes
This dish can be enjoyed on its own, or with a fresh salad or crusty bread on the side. Ideal for cozy weeknight dinners or relaxed weekends.