Description
This comforting One Pot Gnocchi Chicken Pot Pie is a quick and easy dish combining tender vegetables, shredded chicken, and pillowy gluten free gnocchi in a creamy, seasoned sauce. Perfect for a cozy dinner, it comes together in under an hour using a single pot for minimal cleanup.
Ingredients
Scale
Vegetables
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1 large or 2 small ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- 2 cloves garlic, pressed or minced
Seasonings and Butter
- 4 Tablespoons butter or vegan butter
- Homemade seasoned salt and pepper, to taste
- 1 teaspoon poultry seasoning
- Pinch dried thyme
Thickening and Liquids
- 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 recommended)
Main Ingredients
- 12 oz package gluten free gnocchi
- 1 1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Heat and sauté vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add sliced carrots, mushrooms, celery, and shallots or onions. Sauté until mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoning salt and pepper. Continue to sauté, lowering heat slightly if needed, until vegetables are tender, approximately 6-7 more minutes.
- Add aromatics and herbs: Stir in the pressed garlic, poultry seasoning, and dried thyme. Sauté until the garlic is very fragrant, about 1-2 minutes, taking care not to burn the garlic.
- Create the roux and add liquids: Sprinkle the gluten free flour over the vegetables and stir to coat evenly. Cook this mixture for 1 minute to eliminate raw flour taste. Slowly pour in the chicken broth while stirring constantly to prevent lumps, then add the milk. Increase heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally.
- Cook gnocchi: Add the gluten free gnocchi to the simmering sauce and stir to combine. Reduce heat to medium and simmer, stirring frequently to prevent sticking, until the gnocchi are tender, about 5-6 minutes.
- Add chicken and peas: Stir in the shredded chicken breast and frozen peas. Cook just until heated through. Taste and adjust seasoning with additional homemade seasoning salt and pepper as needed.
- Serve: Ladle the pot pie mixture into bowls and serve warm for a cozy, hearty meal.
Notes
- For best results, use Delallo Gluten Free Gnocchi or a similar high-quality brand.
- If using gnocchi that comes in a 16 oz package rather than 12 oz, increase the amount of broth and/or milk slightly to ensure a creamy consistency.
- You can substitute the butter with vegan butter to make the dish dairy-free.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg
