Description
This Creamy Chicken and Gnocchi Pot Pie is a comforting one-pot meal that combines tender vegetables, shredded chicken, and pillowy gnocchi in a rich, savory broth. Perfect for a warm dinner, this recipe uses a gluten-free option for those with dietary restrictions and can be made dairy-free with alternative milks and butter. It’s an easy stovetop dish that brings all the cozy flavors of a classic pot pie without the hassle of baking.
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 if not gluten-free
- 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 butter in the pan, then add carrots, mushrooms, celery, and shallots or onions. Saute the vegetables until they become tender and fragrant, about 5-7 minutes.
- Add Seasonings: Stir in pressed garlic, poultry seasoning, and dried thyme. Continue to saute the mixture for another 1-2 minutes until the spices release their aroma.
- Add Flour and Liquid: Sprinkle the gluten-free or all-purpose flour over the vegetables and stir to evenly coat them. Slowly pour in the chicken broth followed by the milk while stirring continuously. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Cook Gnocchi: Add the gluten-free gnocchi directly into the simmering pot. Cook according to package instructions, usually about 2-3 minutes, until the gnocchi float to the surface and are tender.
- Finish the Dish: Stir in the shredded cooked chicken and frozen peas. Heat through for 2-3 minutes. Taste and adjust seasoning with salt and pepper if needed. Ladle the creamy chicken and gnocchi pot pie into bowls and serve hot.
Notes
- You can customize this recipe by adding your favorite vegetables or swapping chicken with leftover cooked turkey.
- If the sauce becomes too thick, add a splash of extra chicken broth or milk to achieve your desired consistency.
- For dairy-free version, use vegan butter and unsweetened almond milk or other plant milk.
- Use gluten-free flour and gnocchi to make this recipe gluten-free friendly.
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
