Description
This One Pot Gnocchi Chicken Pot Pie is a cozy, creamy, and comforting meal. Tender gnocchi, shredded chicken, fresh vegetables, and a flavorful creamy sauce come together in one pot for a quick and satisfying dinner.
Ingredients
- 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 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
- 1-1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- In a large pot, melt butter over medium heat. Add carrots, mushrooms, celery, and shallot; season with salt and pepper. Sauté 4–5 minutes until softened.
- Add garlic, poultry seasoning, and dried thyme; cook 1 minute more until fragrant.
- Sprinkle in flour and stir to coat vegetables evenly. Gradually add chicken stock and milk, stirring constantly until smooth and slightly thickened.
- Add gnocchi and shredded chicken; bring to a simmer. Cook 6–8 minutes until gnocchi is tender and soup has thickened.
- Stir in frozen peas and cook 1–2 minutes until heated through. Adjust seasoning as needed.
- Serve hot and enjoy your comforting one-pot meal.
Notes
- Use any vegetables you have on hand for variation.
- For a vegan version, use plant-based butter, plant-based milk, and substitute chicken with chickpeas or tofu.
- Leftovers store in the fridge for up to 3 days and reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American-Inspired