One Pot Gnocchi Chicken Pot Pie
A comforting and easy one pot meal combining gnocchi, chicken, and vegetables in a creamy broth.
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.
Notes
You can customize this dish by adding your favorite vegetables or using different types of protein like beef or turkey.