Description
Chicken Pot Pie filling meets Chicken & Dumplings in this creamy, one-pot Gnocchi Chicken Pot Pie. A cozy and hearty dinner ready in under 30 minutes!
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 GF
- 2 cups chicken stock or broth
- 1 cup milk (any kind, unsweetened almond milk used)
- 12 oz package gluten free gnocchi
- 1-1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
1. Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Saute until the mushrooms release their liquid and the liquid has evaporated, 3–4 minutes. Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6–7 minutes.
2. Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1–2 minutes.
3. Sprinkle flour over vegetables then stir to coat and cook for 1 minute.
4. Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high.
5. Bring mixture to a simmer, stirring occasionally, then add gnocchi and stir to combine.
6. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5–6 minutes.
7. Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary.
8. Ladle into bowls then serve.
Notes
I like Delallo Gluten Free Gnocchi.
Some brands of gnocchi — especially if they’re not gluten free — are sold in 16 oz packages versus the 12 oz called for in this recipe. Increase the amount of broth and/or milk if using a 16 oz box of gnocchi.