Description
This Creamy Chicken and Gnocchi Pot Pie is a comforting one-pot meal featuring tender chicken, soft gnocchi, and a medley of sautéed vegetables in a rich, creamy sauce. Gluten-free and easily adaptable to various diets, this hearty dish is perfect for a quick family dinner, combining the classic flavors of pot pie in a creamy, skillet-friendly version.
Ingredients
Scale
Vegetables
- 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
- 1/2 cup frozen peas
Proteins and Dairy
- 1 1/2 cups shredded chicken breast (approximately 1/2 lb pre-cooked)
- 4 Tablespoons butter or vegan butter
- 1 cup milk, any kind (unsweetened almond milk works well)
Seasonings and Others
- Homemade seasoned salt and pepper (to taste)
- 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
- 12 oz package gluten-free gnocchi
Instructions
- Saute Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the sliced carrots, mushrooms, celery, and shallots or onion. Sauté the vegetables until they are tender, which should take about 5-7 minutes.
- Add Seasonings: Stir in the minced garlic, poultry seasoning, and dried thyme. Continue sautéing until the garlic is fragrant, about 1-2 minutes, being careful not to burn it.
- Add Flour and Liquid: Sprinkle the gluten-free or all-purpose flour over the vegetables and stir well to coat them evenly. Slowly pour in the chicken broth and milk, stirring constantly to combine. Bring the mixture to a gentle simmer to thicken the sauce, which will take around 3-5 minutes.
- Cook Gnocchi: Add the gnocchi directly into the simmering pot and cook until tender, approximately 3-4 minutes, stirring occasionally to prevent sticking.
- Finish the Dish: Stir in the shredded chicken breast and frozen peas. Heat through until the chicken is warmed and peas are cooked, about 2-3 minutes. Taste and adjust seasoning with salt and pepper accordingly. Ladle the creamy chicken and gnocchi pot pie into bowls and serve warm.
Notes
- Use gluten-free flour and gnocchi to keep this recipe gluten-free.
- Vegan butter and plant-based milk can be used to make the dish dairy-free.
- Pre-cooked chicken can be from rotisserie, leftover roast, or boiled chicken breasts.
- Adjust the thickness of the sauce by adding more broth or milk if needed.
- For added flavor, garnish with fresh herbs like parsley or thyme before serving.
