Description
This Creamy Chicken and Gnocchi Pot Pie is a comforting one-pot meal featuring tender chicken, soft gnocchi, and a medley of sautéed vegetables in a rich, creamy broth. Perfect for a hearty weeknight dinner, it combines the flavors of a traditional pot pie in a quick and easy stovetop recipe.
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 Flavorings
- Homemade seasoned salt and pepper, to taste
- 1 teaspoon poultry seasoning
- Pinch dried thyme
Dairy and Fats
- 4 Tablespoons butter or vegan butter
- 1 cup milk, any kind (unsweetened almond milk works well)
Other Ingredients
- 3 Tablespoons gluten-free flour or all-purpose flour if not gluten-free
- 2 cups chicken stock or broth
- 12 oz package gluten-free gnocchi
- 1-1/2 cups shredded chicken breast, approximately 1/2 lb pre-cooked
- 1/2 cup frozen peas
Instructions
- Saute Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter or vegan butter, then add sliced carrots, mushrooms, celery, and chopped shallot or onion. Sauté these vegetables until they are tender and fragrant, which should take about 5-7 minutes.
- Add Seasonings: Stir in the minced or pressed garlic, poultry seasoning, and a pinch of dried thyme. Continue to sauté the mixture until the garlic is fragrant, approximately 1-2 minutes, taking care not to burn the garlic.
- Add Flour and Liquid: Sprinkle the gluten-free or all-purpose flour evenly over the sautéed vegetables. Stir well to coat the vegetables with the flour, which will help thicken the sauce. Slowly pour in the chicken stock and milk while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer to allow it to thicken slightly.
- Cook Gnocchi: Add the package of gluten-free gnocchi to the pot. Let them simmer in the broth until they become tender and cooked through, usually about 3-5 minutes, stirring occasionally to prevent sticking.
- Finish the Dish: Stir in the shredded chicken breast and frozen peas, warming them through evenly. Taste and adjust seasoning with homemade seasoned salt and pepper as needed. Once heated through and well combined, ladle the creamy chicken and gnocchi pot pie into bowls and serve immediately.
Notes
- For a vegan version, substitute chicken with a plant-based protein and use vegetable broth.
- Make sure to stir frequently when adding flour and liquids to prevent lumps.
- You can prepare shredded chicken ahead of time or use rotisserie chicken for convenience.
- If you prefer a thicker sauce, simmer longer or add an additional tablespoon of flour.
- Feel free to swap peas with other vegetables like green beans or corn according to your preference.
