Description
This comforting One Pot Gnocchi Chicken Pot Pie combines tender chicken, hearty gnocchi, and savory vegetables in a creamy, flavorful sauce. Made in a single pot, it’s an easy and satisfying meal perfect for weeknights.
Ingredients
Scale
Vegetables and Aromatics
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1 large or 2 small ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- 2 cloves garlic, pressed or minced
Seasonings and Fats
- 4 Tablespoons butter or vegan butter
- homemade seasoned salt and pepper
- 1 teaspoon poultry seasoning
- pinch dried thyme
Dry and Liquid Ingredients
- 3 Tablespoons gluten free flour, or all-purpose flour if not gluten free
- 2 cups chicken stock or broth
- 1 cup milk, any kind (unsweetened almond milk recommended)
Main Ingredients
- 12 oz package gluten free gnocchi
- 1 1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Prepare the vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add the carrots, mushrooms, celery, and shallots or onions. Sauté until the mushrooms release their liquid and the liquid evaporates, about 3-4 minutes. Season with homemade seasoning salt and pepper.
- Cook the vegetables: Continue to sauté the vegetables, lowering the heat slightly if necessary, until they are tender, about another 6-7 minutes.
- Add seasonings and garlic: Stir in the garlic, poultry seasoning, and dried thyme. Cook until the garlic is very fragrant, about 1-2 minutes.
- Make the roux and sauce: Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute. Slowly pour in the chicken broth while stirring constantly to avoid lumps, then add the milk. Increase the heat to medium-high and bring the mixture to a simmer, stirring occasionally.
- Cook the gnocchi: Add the gnocchi and stir to combine. Reduce the heat to medium and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
- Add chicken and peas: Stir in the shredded chicken and frozen peas. Taste and adjust seasoning with additional seasoned salt and pepper if needed.
- Serve: Ladle the mixture into bowls and serve hot.
Notes
- If using gnocchi brands sold in 16oz packages, increase the amount of broth and/or milk to ensure the dish remains creamy.
- I recommend Delallo Gluten Free Gnocchi for best texture and flavor.
- You can substitute dairy milk with any plant-based milk like almond or oat milk for a dairy-free version.
- Use vegan butter to make this recipe vegan-friendly, but ensure chicken is replaced with a plant-based protein.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
