One Pot Gnocchi Chicken Pot Pie: The Ultimate Comfort Food Recipe
Introduction to One Pot Gnocchi Chicken Pot Pie
One Pot Gnocchi Chicken Pot Pie is a delightful and comforting dish that brings together the rich flavors of a classic pot pie with the convenience of gnocchi. This dish is perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. With its creamy texture and a mix of tender vegetables, it’s sure to warm your heart and soul.
A Personal Story Behind My One Pot Gnocchi Chicken Pot Pie Journey
Growing up, my family often savored hearty meals, especially during chilly evenings. My grandmother had a special way of combining simple ingredients to create dishes that felt extravagant. One day, she made a version of chicken pot pie, and I was hooked! This recipe reminds me of those cozy family dinners, and I’ve adapted it over time to include gnocchi, which adds a delightful twist!
What Makes This One Pot Gnocchi Chicken Pot Pie Recipe Special?
This recipe stands out because it combines the comforting flavors of a classic chicken pot pie with the pillowy goodness of gnocchi. It’s an all-in-one meal that requires minimal cleanup, making it a favorite for busy cooks. Additionally, it’s versatile; you can modify it according to your taste preferences by adding different vegetables or proteins. Plus, it’s gluten-free if you choose that option!
The Full One Pot Gnocchi Chicken Pot Pie Recipe
Ingredients
- 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 all-purpose flour if not gluten-free
- 2 cups chicken stock or broth
- 1 cup milk, any kind (unsweetened almond milk works well)
- 12 oz package gluten-free gnocchi
- 1-1/2 cups shredded chicken breast, about 1/2 lb pre-cooked
- 1/2 cup frozen peas
Instructions
- Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan. Add the sliced carrots, mushrooms, celery, and chopped shallots/onions. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoned salt and pepper, and continue to sauté until the vegetables are tender, another 6-7 minutes. Tip: Stir occasionally to ensure even cooking.
- Add the minced garlic, poultry seasoning, and dried thyme, and sauté until the garlic is very fragrant, about 1-2 minutes.
- Sprinkle the flour over the vegetables, stirring to coat them. Cook for 1 minute. Slowly pour in the chicken broth while stirring to avoid lumps. Then add the milk and increase the heat to medium-high. Bring the mixture to a simmer, stirring occasionally. Tip: Ensure everything is well combined for a creamy texture.
- 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 shredded chicken and frozen peas. Taste and add seasoned salt and/or pepper if necessary. Ladle the mixture into bowls and serve warm. Tip: Pair with a fresh salad for a complete meal.
Serving Suggestions and Variations for One Pot Gnocchi Chicken Pot Pie
This dish can be served on its own, but it pairs beautifully with crusty bread or a light salad for a balanced meal. You can customize the recipe by adding your favorite vegetables like corn or bell peppers, or switch up the protein with turkey or beef for variety. For a vegetarian option, consider using chickpeas or additional mushrooms in place of chicken.
Frequently Asked Questions About One Pot Gnocchi Chicken Pot Pie
Can I use frozen gnocchi? Yes, frozen gnocchi works perfectly in this recipe and doesn’t require thawing before adding.
How can I make this dairy-free? Simply use unsweetened almond milk or any other dairy-free milk in place of regular milk, and opt for vegan butter.
Can I prepare this ahead of time? While it’s best served fresh, you can prepare the vegetable mixture ahead of time and store it in the fridge. Just add the gnocchi and liquids when ready to cook!
One Pot Gnocchi Chicken Pot Pie
Equipment
- Dutch oven or large soup pot
Ingredients
Main Ingredients
- 4 tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4 oz sliced mushrooms
- 1 large 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 all-purpose flour
- 2 cups chicken stock or broth
- 1 cup milk, any kind (unsweetened almond milk works well)
- 12 oz package gluten-free gnocchi
- 1.5 cups shredded chicken breast
- 0.5 cup frozen peas
Instructions
- Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan.
- Add the sliced carrots, mushrooms, celery, and chopped shallots/onions. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes.
- Season with homemade seasoned salt and pepper, and continue to sauté until the vegetables are tender, another 6-7 minutes.
- Add the minced garlic, poultry seasoning, and dried thyme, and sauté until the garlic is very fragrant, about 1-2 minutes.
- Sprinkle the flour over the vegetables, stirring to coat them. Cook for 1 minute.
- Slowly pour in the chicken broth while stirring to avoid lumps. Then add the milk and increase the heat to medium-high.
- Bring the mixture to a simmer, stirring occasionally.
- 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 shredded chicken and frozen peas. Taste and add seasoned salt and/or pepper if necessary.
- Ladle the mixture into bowls and serve warm.