Description
This One Pot Gnocchi Chicken Pot Pie is a comforting, easy-to-make meal that combines tender gnocchi, shredded chicken, and a medley of sautéed vegetables in a creamy, flavorful sauce. Perfect for busy weeknights, this gluten-free dish comes together quickly in a single pot, delivering the hearty essence of a classic pot pie without the fuss of a crust.
Ingredients
Vegetables and Aromatics
- 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
- 2 cloves garlic, pressed or minced
Seasonings and Spices
- Homemade seasoned salt and pepper, to taste
- 1 teaspoon poultry seasoning
- Pinch dried thyme
Thickening and Liquids
- 3 Tablespoons gluten free flour (or all-purpose flour if not gluten-free)
- 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 chicken breast (~1/2 lb cooked)
- 1/2 cup frozen peas
Instructions
- Saute veggies: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add carrots, mushrooms, celery, and shallots or onions. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoned salt and pepper. Continue to sauté until vegetables are tender, turning the heat down slightly if needed, about 6-7 more minutes.
- Add aromatics and spices: Add the garlic, poultry seasoning, and dried thyme to the pot. Sauté until the garlic becomes very fragrant, about 1-2 minutes.
- Thicken the mixture: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring continuously to prevent lumps. Add the milk and increase the heat to medium-high. Bring the mixture to a simmer, stirring occasionally.
- Add gnocchi and finish cooking: Stir in the gnocchi until combined. Reduce the heat to medium and continue to simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
- Incorporate chicken and peas: Stir the shredded chicken and frozen peas into the pot. Taste and adjust seasoning with more seasoned salt and pepper if needed.
- Serve: Ladle the creamy gnocchi chicken pot pie into bowls and serve hot for a comforting and filling meal.
Notes
- Use gluten-free flour and gnocchi to keep this recipe gluten-free.
- For a vegan version, substitute chicken with shredded jackfruit or chickpeas and use vegetable broth.
- Adjust the thickness by adding more broth or milk if the sauce is too thick.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated on the stovetop.
- The homemade seasoned salt can be a mixture of salt, garlic powder, onion powder, and paprika according to taste.
