Description
This One Pot Gnocchi Chicken Pot Pie recipe is a comforting and flavorful twist on a classic favorite. Tender chicken, vegetables, and pillowy gnocchi in a creamy sauce, all cooked in one pot for easy cleanup.
Ingredients
Units
Scale
For the Pot Pie:
- 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 gluten-free
- 2 cups chicken stock or broth
- 1 cup milk, any kind (unsweetened almond milk works well)
- 12 oz package gluten-free gnocchi
- 1–1/2 cups shredded chicken breast, approximately 1/2 lb pre-cooked
- 1/2 cup frozen peas
Instructions
- Saute Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in the pan, then add carrots, mushrooms, celery, and shallots/onions. Saute until vegetables are tender.
- Add Seasonings: Add garlic, poultry seasoning, and dried thyme. Saute until fragrant.
- Add Flour and Liquid: Sprinkle flour over vegetables, stir to coat, then pour in chicken broth and milk. Bring to a simmer.
- Cook Gnocchi: Add gnocchi to the pot and simmer until tender.
- Finish the Dish: Stir in chicken and peas, adjust seasoning if needed, then ladle into bowls and serve.
Notes
- You can customize this recipe by adding your favorite vegetables or using leftover cooked turkey in place of chicken.
- If the sauce thickens too much, add a splash of extra chicken broth or milk to reach your desired consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
