Description
This One Pot Gnocchi Chicken Pot Pie is a creamy, comforting meal with tender gnocchi, shredded chicken, and hearty vegetables all in a flavorful sauce.
Ingredients
- 4 tbsp 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, to taste
- 2 cloves garlic, pressed or minced
- 1 tsp poultry seasoning
- Pinch dried thyme
- 3 tbsp gluten free flour (or AP flour if not GF)
- 2 cups chicken stock or broth
- 1 cup milk (any kind, unsweetened almond milk works)
- 12 oz package gluten free gnocchi
- 1 ½ cups shredded chicken breast (~½ lb pre-cooked)
- ½ cup frozen peas
Instructions
- In a large pot, melt butter over medium heat. Add carrots, mushrooms, celery, and shallot. Sauté until softened, about 5–7 minutes.
- Add garlic, poultry seasoning, thyme, salt, and pepper. Cook 1 minute more.
- Sprinkle flour over vegetables and stir to coat.
- Gradually add chicken stock and milk, stirring constantly until sauce thickens.
- Add gnocchi, shredded chicken, and peas. Stir to combine.
- Simmer for 5–7 minutes until gnocchi is tender and chicken is heated through.
- Serve warm, garnished with fresh herbs if desired.
Notes
- Use any vegetables you like for added variety.
- Can be made dairy-free with vegan butter and plant-based milk.
- Leftovers reheat well in the microwave or on the stove.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: American