Description
One Pot Gnocchi Chicken Pot Pie combines creamy chicken pot pie filling with tender potato gnocchi, shredded chicken, vegetables, and savory herbs. This comforting one-pot dinner serves four and comes together in 45 minutes.
Ingredients
Scale
- 4 tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4 ounces mushrooms, sliced
- 1 large celery rib, thinly sliced
- 1 large shallot or 1 small onion, chopped
- Seasoned salt, to taste
- Black pepper, to taste
- 2 garlic cloves, pressed or minced
- 1 teaspoon poultry seasoning
- 1 pinch dried thyme
- 3 tablespoons gluten-free all-purpose flour or regular all-purpose flour
- 2 cups chicken stock or chicken broth
- 1 cup unsweetened almond milk or milk of choice
- 12 ounces gluten-free potato gnocchi
- 1 1/2 cups shredded cooked chicken breast
- 1/2 cup frozen peas
Instructions
- Heat a Dutch oven or large soup pot over medium-high heat, then melt the butter.
- Add the carrots, mushrooms, celery, and shallot or onion. Cook for 3 to 4 minutes, stirring often, until the mushrooms release their liquid and the liquid evaporates.
- Season the vegetables with seasoned salt and black pepper. Continue cooking for 6 to 7 minutes, lowering the heat slightly if needed, until the vegetables become tender.
- Add the garlic, poultry seasoning, and dried thyme. Cook for 1 to 2 minutes, stirring, until fragrant.
- Sprinkle the flour over the vegetables. Stir to coat and cook for 1 minute.
- Slowly pour in the chicken broth while stirring constantly to prevent lumps.
- Add the milk, raise the heat to medium-high, and bring the mixture to a gentle simmer.
- Stir in the gnocchi, lower the heat to medium, and simmer for 5 to 6 minutes. Stir frequently until the gnocchi becomes tender and the sauce thickens.
- Fold in the shredded chicken and frozen peas. Cook until heated through.
- Taste and adjust the seasoned salt and black pepper as needed. Ladle into bowls and serve.
Notes
- Use gluten-free potato gnocchi and gluten-free all-purpose flour to keep the recipe gluten free.
- Vegan butter and unsweetened almond milk may be used for a dairy-free variation.
- If using a 16-ounce package of gnocchi instead of 12 ounces, add extra chicken broth or milk as needed because the additional gnocchi will absorb more liquid.
- Stir frequently after adding the gnocchi to prevent it from sticking to the bottom of the pot.
- Leftovers will thicken in the refrigerator, so add a splash of broth or milk before reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 467
- Sugar: 9
- Sodium: 1227
- Fat: 19
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 50
- Fiber: 5
- Protein: 25
- Cholesterol: 80