Description
This Creamy Chicken and Gnocchi Pot Pie is a comforting, hearty dish perfect for a cozy meal. It features tender sautéed vegetables, shredded chicken, and pillowy gluten-free gnocchi all simmered in a rich, creamy broth seasoned with poultry herbs. Ready in under an hour, this recipe brings the flavors of classic pot pie without the crust, making it a great option for those looking for a gluten-free, satisfying one-pot meal.
Ingredients
Vegetables & Aromatics
- 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
- 2 cloves garlic, pressed or minced
Seasonings
- Homemade seasoned salt and pepper (to taste)
- 1 teaspoon poultry seasoning
- Pinch dried thyme
Thickener & Liquids
- 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 works well)
Main Ingredients
- 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
- Sauté Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the sliced carrots, mushrooms, celery, and chopped shallots or onions. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, poultry seasoning, and dried thyme. Sauté for an additional 1-2 minutes until fragrant, taking care not to burn the garlic.
- Make the Sauce: Sprinkle the flour evenly over the vegetables and stir well to coat everything. Slowly pour in the chicken stock and milk while stirring to avoid lumps. Bring the mixture to a gentle simmer to thicken the sauce, cooking for about 3-4 minutes until it reaches a creamy consistency.
- Cook Gnocchi: Add the gluten-free gnocchi directly into the pot. Simmer until the gnocchi are tender and cooked through, usually about 2-3 minutes.
- Finish with Chicken and Peas: Stir in the shredded chicken and frozen peas. Heat through until the peas are warmed and chicken is integrated evenly in the pot. Taste and adjust seasoning with salt and pepper as needed. Serve hot in bowls and enjoy.
Notes
- You can use vegan butter and plant-based milk to make this dish dairy-free.
- Using pre-cooked shredded chicken saves time; rotisserie chicken works well.
- Make sure to stir constantly after adding flour to avoid lumps in the sauce.
- Gluten-free flour and gnocchi make this recipe suitable for gluten-sensitive diets.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
