Description
A comforting one-pot meal that combines pillowy gnocchi with creamy pot-pie flavors, perfect for busy weeknights.
Ingredients
Scale
- 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)
- 2 cups chicken stock or broth
- 1 cup milk (unsweetened almond milk recommended)
- 12 oz package gluten free gnocchi
- 1–1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Heat a Dutch oven or large soup pot over medium-high heat. Add butter and let it melt without browning.
- Sauté sliced carrots, mushrooms, celery, and shallots for 3-4 minutes until softened.
- Season with homemade salt and pepper. Cook for another 6-7 minutes until vegetables begin to take on color.
- Add garlic, poultry seasoning, and thyme. Cook for 1-2 minutes until fragrant.
- Sprinkle flour over vegetables, stir to coat, and cook for 1 minute.
- Gradually add chicken stock while stirring to avoid lumps. Stir until smooth.
- Pour in milk and bring to a simmer, thickening slightly.
- Add gnocchi and simmer for 5-6 minutes until tender.
- Gently fold in shredded chicken and peas, season to taste.
- Ladle into bowls and enjoy while hot!
Notes
For a creamy finish, stir in cream cheese or heavy cream. Serve with a drizzle of olive oil and a sprinkle of fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: gnocchi, chicken pot pie, comfort food, one pot meal, gluten-free