Description
Chicken Pot Pie meets Chicken and Dumplings in this ultra-comforting One Pot Gnocchi Chicken Pot Pie. A cozy, creamy dish ready in under 30 minutes, made with simple ingredients in a single pot.
Ingredients
- 4 tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1-2 ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- Homemade seasoned salt and pepper, to taste
- 2 cloves garlic, pressed or minced
- 1 teaspoon poultry seasoning
- Pinch of 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 used)
- 12 oz gluten free gnocchi
- 1½ cups shredded chicken breast (about ½ lb pre-cooked)
- ½ cup frozen peas
Instructions
1. Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan.
2. Add carrots, mushrooms, celery, and shallots/onions. Sauté for 3-4 minutes until mushrooms release their liquid and it evaporates.
3. Season with seasoned salt and pepper, then continue to sauté for another 6-7 minutes until vegetables are tender.
4. Add garlic, poultry seasoning, and thyme. Cook for 1-2 minutes until fragrant.
5. Sprinkle flour over the vegetables, stir to coat, and cook for 1 minute.
6. Slowly pour in the chicken broth while stirring to prevent lumps. Add the milk and increase heat to medium-high.
7. Bring the mixture to a simmer, stirring occasionally, then add gnocchi and stir to combine.
8. Reduce heat to medium and simmer for 5-6 minutes, stirring frequently, until gnocchi are tender.
9. Stir in the shredded chicken and peas. Taste and adjust seasoning if needed.
10. Ladle into bowls and serve warm.
Notes
If using a 16 oz package of gnocchi instead of 12 oz, increase the amount of broth and/or milk to keep the consistency creamy.
Delallo Gluten Free Gnocchi is a great option for this dish.
This recipe is naturally gluten-free, egg-free, and can be made dairy-free by using vegan butter and dairy-free milk.