Description
This One Pot Gnocchi Chicken Pot Pie is a comforting, hearty, and easy-to-make dish featuring tender shredded chicken, gluten free gnocchi, and a creamy vegetable sauce all cooked together in one pot for convenience and flavor.
Ingredients
Scale
Vegetables and Aromatics
- 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
Proteins and Dairy
- 4 tablespoons butter or vegan butter
- 1-1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1 cup milk, any kind (unsweetened almond milk recommended)
Grains and Seasonings
- 3 tablespoons gluten free flour, or all-purpose flour if not gluten free
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- Homemade seasoned salt and pepper, to taste
- 12 oz package gluten free gnocchi
- 1/2 cup frozen peas
- 2 cups chicken stock or broth
Instructions
- Prepare the vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Add butter and melt. Then add sliced carrots, mushrooms, celery, and shallots/onions. Sauté until mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoned salt and pepper. Continue to sauté on slightly reduced heat until all vegetables are tender, about 6-7 more minutes.
- Add aromatics and seasonings: Stir in pressed or minced garlic, poultry seasoning, and dried thyme. Sauté until the garlic becomes very fragrant, roughly 1-2 minutes.
- Make the roux and add liquids: Sprinkle the flour evenly over the vegetables and stir to coat. Cook for 1 minute to remove raw flour taste. Slowly pour in chicken broth while stirring to avoid lumps, then add milk. Increase heat to medium-high and bring the mixture to a simmer, stirring occasionally.
- Cook the gnocchi: Add the gluten free gnocchi to the simmering mixture and stir well to combine. Reduce heat to medium and continue to simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
- Add chicken and peas, season, and serve: Stir in the shredded chicken and frozen peas. Taste the pot pie mixture and adjust with additional seasoned salt and pepper if needed. Ladle into bowls and serve warm.
Notes
- Delallo Gluten Free Gnocchi is a preferred brand for this recipe.
- Some gnocchi packages are 16 oz instead of 12 oz; if using a 16 oz package, increase broth and/or milk accordingly to maintain consistency.
- You can substitute milk with any dairy or plant-based milk according to preference.
- For a vegan version, use vegan butter and omit the chicken or substitute with plant-based protein.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
