Description
This Creamy Chicken and Gnocchi Pot Pie is a comforting one-pot meal perfect for cozy dinners. It features tender chicken, gluten-free gnocchi, and a medley of sautéed vegetables in a rich, creamy broth seasoned with poultry spices and thyme. The dish is easy to prepare on the stovetop and offers a delightful alternative to traditional pot pie with its dumpling-like gnocchi.
Ingredients
Units
Scale
For the Pot Pie:
- 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 the sliced carrots, mushrooms, celery, and shallots or onions. Sauté these vegetables until they become tender, about 5-7 minutes, ensuring they release their flavor and soften.
- Add Seasonings: To the softened vegetables, add the minced garlic, poultry seasoning, and a pinch of dried thyme. Continue to sauté the mixture until the garlic becomes fragrant, which should take about a minute, enhancing the aroma and depth of flavor.
- Add Flour and Liquid: Sprinkle the gluten-free or all-purpose flour evenly over the sautéed vegetables and stir well to coat everything. Then pour in the chicken broth and milk gradually, stirring constantly to prevent lumps, and bring the mixture to a gentle simmer. This creates a creamy base that thickens as it cooks.
- Cook Gnocchi: Add the gluten-free gnocchi directly into the simmering pot. Cook them in the broth until they are tender and float to the surface, typically about 3-5 minutes. Stir gently to keep them from sticking and to evenly distribute heat.
- Finish the Dish: Stir in the shredded cooked chicken and frozen peas into the pot. Cook together until the chicken is heated through and the peas are tender. Taste and adjust seasoning with additional salt, pepper, or poultry seasoning if needed. Finally, ladle the creamy chicken and gnocchi pot pie into bowls and serve warm.
Notes
- You can customize this recipe by adding your favorite vegetables like spinach, corn, or green beans for added nutrition and flavor.
- Leftover cooked turkey can be used in place of chicken to give the dish a holiday twist.
- If the sauce thickens too much during cooking, simply add a splash of extra chicken broth or milk to reach your desired consistency.
- Using gluten-free flour and gnocchi makes this dish suitable for gluten-sensitive individuals.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
