Description
This Creamy Chicken and Gnocchi Pot Pie is a comforting and hearty one-pot meal featuring tender chicken, soft gnocchi, and a medley of sautéed vegetables in a rich, creamy sauce. Perfect for a quick weeknight dinner or cozy family meal.
Ingredients
Scale
Main 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, to taste
- 2 cloves garlic, pressed or minced
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 Tablespoons gluten-free flour or all-purpose flour
- 2 cups chicken stock or broth
- 1 cup milk, any kind (unsweetened almond milk works well)
- 12 oz package gluten-free gnocchi
- 1-1/2 cups shredded chicken breast (approximately 1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Saute Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add sliced carrots, mushrooms, celery, and shallots or onions. Sauté them until the vegetables are tender and slightly caramelized, about 5-7 minutes.
- Add Seasonings: Add the minced garlic, poultry seasoning, and a pinch of dried thyme to the pan. Stir and sauté for about 1 minute until fragrant and well combined with the vegetables.
- Add Flour and Liquid: Sprinkle the gluten-free or all-purpose flour evenly over the vegetables and stir thoroughly to coat everything, which will help to thicken the sauce. Then slowly pour in the chicken stock and milk while stirring continuously. Bring the mixture to a gentle simmer.
- Cook Gnocchi: Add the gnocchi to the simmering pot and cook according to package instructions or until the gnocchi float to the surface and are tender, about 3-5 minutes.
- Finish the Dish: Stir in the shredded cooked chicken and frozen peas, allowing them to heat through for about 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed. Once heated through, ladle the creamy mixture into bowls and serve immediately.
Notes
- This recipe is versatile; use any type of milk you prefer, such as dairy, almond, or oat milk.
- For a vegan version, substitute chicken with firm tofu or shredded jackfruit and use vegetable broth.
- You can prepare the shredded chicken ahead of time to speed up cooking.
- If you prefer a thicker sauce, allow the mixture to simmer a bit longer before adding the chicken and peas.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop.
