Description
This One Pot Gnocchi Chicken Pot Pie is a comforting, creamy dish combining tender chicken, vegetables, and gluten free gnocchi in a savory broth. Perfect for an easy, hearty meal made all in one pot.
Ingredients
Scale
Vegetables and Aromatics
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1 large rib celery, thinly sliced
- 1 large shallot, chopped
- 2 cloves garlic, pressed or minced
Seasonings and Flour
- 4 tablespoons butter or vegan butter
- Homemade seasoned salt and pepper, to taste
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 tablespoons gluten free flour (or all-purpose flour if not gluten free)
Liquids and Main Ingredients
- 2 cups chicken stock or broth
- 1 cup milk (any kind, unsweetened almond milk recommended)
- 12 oz package gluten free gnocchi
- 1 1/2 cups shredded cooked chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Prepare the vegetables: Heat a Dutch oven or large pot over medium-high heat. Melt the butter, then add the carrots, mushrooms, celery, and shallot. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoning salt and pepper. Continue to sauté until vegetables are tender, about 6-7 minutes, adjusting heat if necessary.
- Add aromatics and seasonings: Stir in garlic, poultry seasoning, and dried thyme. Sauté for 1-2 minutes until the garlic is very fragrant.
- Make the roux: Sprinkle the flour over the vegetables, stirring to coat and cook for 1 minute to eliminate raw flour taste.
- Add liquids: Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk and increase heat to medium-high. Bring the mixture to a simmer, stirring occasionally.
- Cook gnocchi: Add the gnocchi and stir to combine. Reduce heat to medium and simmer, stirring frequently, until gnocchi are tender, about 5-6 minutes.
- Finish with chicken and peas: Stir in the shredded chicken and frozen peas. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the hot mixture into bowls and serve immediately for a comforting one pot meal.
Notes
- Use Delallo Gluten Free Gnocchi or your preferred brand.
- If using 16 oz gnocchi instead of 12 oz, increase broth and/or milk accordingly to maintain the right consistency.
- You can use vegan butter and plant-based milk to make this recipe dairy-free.
- Cooked shredded chicken can be substituted with rotisserie chicken for convenience.
- Adjust poultry seasoning and thyme quantities per your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
