Description
This One Pot Gnocchi Chicken Pot Pie is a comforting and creamy skillet meal that combines tender shredded chicken, gluten-free gnocchi, and a medley of sautéed vegetables in a savory herb-infused sauce. Made in a single pot, it’s an easy, hearty dinner packed with flavor and perfect for busy weeknights.
Ingredients
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
- 1/2 cup frozen peas
Seasonings
- Homemade seasoned salt and pepper, to taste
- 1 teaspoon poultry seasoning
- Pinch dried thyme
Fats and Flour
- 4 Tablespoons butter or vegan butter
- 3 Tablespoons gluten free flour (or all-purpose flour if not gluten free)
Liquids
- 2 cups chicken stock or broth
- 1 cup milk (any kind, unsweetened almond milk recommended)
Main Ingredients
- 12 oz package gluten free gnocchi
- 1 1/2 cups shredded cooked chicken breast (~1/2 lb pre-cooked)
Instructions
- Saute Veggies: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add the sliced carrots, mushrooms, celery, and chopped shallots or onions. Saute until the mushrooms release their liquid and the liquid evaporates, about 3-4 minutes. Season with homemade seasoning salt and pepper, then continue to saute on slightly lower heat until vegetables are tender, about 6-7 more minutes.
- Add Aromatics: Stir in the pressed garlic, poultry seasoning, and dried thyme. Saute for 1-2 minutes until the garlic becomes very fragrant, taking care not to burn it.
- Thicken the Sauce: Sprinkle the gluten free flour evenly over the vegetables and stir to coat them. Cook the flour-coated vegetables for 1 minute to remove raw flour taste.
- Add Liquids: Slowly pour in the chicken broth while continuously stirring to avoid lumps. Then add the milk and increase the heat to medium-high. Bring the mixture to a simmer, stirring occasionally.
- Cook Gnocchi: Add the gluten free gnocchi to the simmering mixture and stir to combine. Reduce heat to medium and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
- Finish and Serve: Stir in the shredded cooked chicken and frozen peas. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the finished pot pie into bowls and serve warm.
Notes
- Use gluten free flour and gnocchi to keep this recipe gluten free.
- You can substitute the chicken stock with vegetable stock if you want a lighter or vegetarian version, but omit chicken in that case.
- Feel free to use any milk of choice; dairy-free options work well here.
- Make sure to stir frequently while simmering to prevent gnocchi from sticking to the bottom.
- Leftovers keep well refrigerated for 2-3 days and reheat easily on stovetop or microwave.
