Description
A comforting one-pot gnocchi chicken pot pie that combines tender vegetables, shredded chicken, and gluten free gnocchi in a creamy, seasoned sauce. Perfect for an easy, hearty meal that’s ready in under an hour.
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
Seasonings and Fats
- 4 Tablespoons butter or vegan butter
- Homemade seasoned salt and pepper (to taste)
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 Tablespoons gluten free flour or all-purpose flour
Liquids and Main Ingredients
- 2 cups chicken stock or broth
- 1 cup milk, any kind (unsweetened almond milk used)
- 12 oz package gluten free gnocchi
- 1 1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Prepare the vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the sliced carrots, mushrooms, celery, and shallots or onions. Sauté until the mushrooms release their liquid and it evaporates, about 3 to 4 minutes. Season with homemade salt and pepper and continue sautéing on slightly lower heat until vegetables are tender, about 6 to 7 minutes more.
- Add aromatics and spices: Stir in the pressed garlic, poultry seasoning, and dried thyme. Continue cooking until the garlic becomes very fragrant, about 1 to 2 minutes.
- Create the roux and add liquids: 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 constantly to avoid lumps, then add the milk. Turn the heat to medium-high and bring the mixture to a simmer, stirring occasionally.
- Cook the gnocchi: Add the gluten free gnocchi to the simmering liquid and stir to combine. Reduce the heat to medium and simmer, stirring frequently, until the gnocchi are tender, about 5 to 6 minutes.
- Finish the pot pie filling: Stir in the shredded chicken and frozen peas. Taste and adjust seasoning with additional seasoned salt and pepper if needed.
- Serve: Ladle the gnocchi chicken pot pie into bowls and serve hot for a satisfying meal.
Notes
- Use Delallo Gluten Free Gnocchi or a preferred gluten free brand for best results.
- If using a 16 oz package of gnocchi, increase the amount of broth and/or milk to ensure proper cooking consistency.
- Unsweetened almond milk works well to keep the dish dairy-free, but you can use any milk you prefer.
- For a vegan version, substitute shredded chicken with plant-based alternatives and use vegan butter and plant broth.
- Ensure the seasoning salt suits your dietary preferences or substitute with low sodium options if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
