Servings: 4
Essentially, One Pot Gnocchi Chicken Pot Pie combines the fillings of Chicken Pot Pie and Chicken & Dumplings. This really soothing dish can be prepared in just 30 minutes using only one pot!
Ingredients
1-1/2 c. shredded chicken breast (1/2 pound pre-cooked)
4 tbsp butter or vegan butter
4 ounces mushrooms, sliced
1 c. sliced carrots
1 large or 2 small stalks of celery, thinly sliced
homemade seasoned salt and pepper
1 large shallot or small onion, chopped
2 cloves garlic, pressed or minced
1 tsp poultry seasoning
pinch dried thyme
12 ounces package of gluten-free gnocchi
1/2 c. frozen peas
3 tbsp gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
2 c. chicken stock or broth
1 c. milk (any kind, I use unsweetened almond milk)
How to make One Pot Gnocchi Chicken Pot Pie
Step 1: Into a hot Dutch Oven over medium-high heat, melt the butter. Once melted, add the carrots, mushrooms, celery, and shallots/onions. Saute for about 3 to 4 minutes until the mushrooms release their liquid and have evaporated. Then, sprinkle with homemade seasoning salt, and pepper. Cook for another 6 to 7 minutes until the veggies are tender, slightly turning the heat down if needed.
Step 2: Next, add the garlic along with the poultry seasoning, and dried thyme. Saute for 1 to 2 minutes more until the garlic is aromatic.
Step 3: Over the veggies, sprinkle the flour. Stir ad cook for another minute.
Step 4: Gradually add the chicken broth, stirring to get rid of the lumps. Then, pour in the milk. Adjust the heat to medium-high.
Step 5: Bring everything to a boil while stirring often.
Step 6: Toss in the gnocchi. Then, adjust the heat to medium. Let the mixture simmer for 5 to 6 minutes until the gnocchi is tender, stirring often.
Step 7: Add the chicken and peas. Stir and season with extra salt and pepper if needed.
Step 8: Serve immediately. Enjoy!
Note:
If using 16 ounces box of gnocchi, make sure to increase the amount of broth and/or milk.
One Pot Gnocchi Chicken Pot Pie
Ingredients
- 1-1/2 c. shredded chicken breast 1/2 pound pre-cooked
- 4 tbsp butter or vegan butter
- 4 ounces mushrooms sliced
- 1 c. sliced carrots
- 1 large or 2 small stalks of celery thinly sliced
- homemade seasoned salt and pepper
- 1 large shallot or small onion chopped
- 2 cloves garlic pressed or minced
- 1 tsp poultry seasoning
- pinch dried thyme
- 12 ounces package of gluten-free gnocchi
- 1/2 c. frozen peas
- 3 tbsp gluten-free flour I use Bob's Red Mill 1-to-1 Baking Flour
- 2 c. chicken stock or broth
- 1 c. milk any kind, I use unsweetened almond milk
Instructions
- Into a hot Dutch Oven over medium-high heat, melt the butter. Once melted, add the carrots, mushrooms, celery, and shallots/onions. Saute for about 3 to 4 minutes until the mushrooms release their liquid and have evaporated. Then, sprinkle with homemade seasoning salt, and pepper. Cook for another 6 to 7 minutes until the veggies are tender, slightly turning the heat down if needed.
- Next, add the garlic along with the poultry seasoning, and dried thyme. Saute for 1 to 2 minutes more until the garlic is aromatic.
- Over the veggies, sprinkle the flour. Stir ad cook for another minute.
- Gradually add the chicken broth, stirring to get rid of the lumps. Then, pour in the milk. Adjust the heat to medium-high.
- Bring everything to a boil while stirring often.
- Toss in the gnocchi. Then, adjust the heat to medium. Let the mixture simmer for 5 to 6 minutes until the gnocchi is tender, stirring often.
- Add the chicken and peas. Stir and season with extra salt and pepper if needed.
- Serve immediately. Enjoy!
