Description
One Pot Gnocchi Chicken Pot Pie is a creamy, cozy dinner that delivers all the flavors of classic chicken pot pie without the crust. Tender gnocchi, shredded chicken, fresh vegetables, and a rich herb-infused sauce come together in one skillet for an easy comfort food meal with minimal cleanup.
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
- Seasoned salt and black pepper, to taste
- 2 cloves garlic, pressed or minced
- 1 teaspoon poultry seasoning
- Pinch of dried thyme
- 3 tablespoons gluten-free flour (or all-purpose flour)
- 2 cups chicken stock or broth
- 1 cup milk (any kind)
- 1 (12 oz) package gnocchi
- 1½ cups shredded cooked chicken breast
- ½ cup frozen peas
Instructions
- Melt the butter in a large Dutch oven or deep skillet over medium heat.
- Add the carrots, mushrooms, celery, shallot, salt, and pepper. Cook for 7–8 minutes until the vegetables begin to soften.
- Stir in the garlic, poultry seasoning, and thyme. Cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for 1 minute.
- Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a gentle simmer.
- Add the gnocchi and cook for 4–5 minutes, stirring occasionally, until the gnocchi become tender.
- Stir in the shredded chicken and frozen peas. Simmer for another 3–4 minutes until everything is heated through and the sauce has thickened.
- Taste and adjust the seasoning if needed. Serve hot.
Notes
- Rotisserie chicken is a great shortcut for this recipe.
- Add fresh parsley before serving for extra freshness.
- Leftovers can be refrigerated for up to 3 days. Add a splash of broth or milk when reheating if the sauce thickens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American