Cooked - One Pot Gnocchi Chicken Pot Pie - New Recipe

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

One Pot Gnocchi Chicken Pot Pie

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4.0

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

2 cloves garlic (pressed or minced)

1 teaspoon poultry seasoning

Pinch dried thyme

3 Tablespoons gluten free flour (or AP flour if not GF)

2 cups chicken stock or broth

1 cup milk (any kind, I use unsweetened almond milk)

12 oz package gluten free gnocchi

1-½ cups shredded chicken breast (~½lb pre-cooked)

½ cup frozen peas

Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Saute until the mushrooms release their liquid and the liquid has evaporated, 3-4 minutes.
Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.
Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes.
Sprinkle flour over vegetables then stir to coat and cook for 1 minute.
Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high.
Bring mixture to a simmer, stirring occasionally, then add gnocchi and stir to combine.
Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes.
Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary.
Ladle into bowls then serve.

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