One Pot Gnocchi Chicken Pot Pie

Scott loves chicken pot pie, so he was DELIGHTED when I made this recipe for dinner.

It’s ultra comforting and flavorful. Plus, it comes together in one pot in less than 30 minutes.

Enjoy!

One Pot Gnocchi Chicken Pot Pie

Ingredients

• 4 Tablespoons butter or vegan butter
• 1 cup sliced carrots
• 4 oz mushrooms, sliced
• 1 large or 2 small stalks 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 
• 2 cups chicken stock or broth
• 1 cup milk (any kind, I use unsweetened coconut milk)
• 12 oz package gluten free gnocchi
• 1-1/2 cups shredded chicken breast (~½ lb pre-cooked)
• 1/2 cup frozen peas

Directions

1. Heat a Dutch Oven over medium-high heat. Once hot, melt butter in the pan then add carrots, mushrooms, celery, and shallots/onions. Stir to coat the vegetables in butter then saute until the mushrooms release their liquid and it has evaporated, 3-4 minutes. Season with seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.
2. Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes.
3. Sprinkle flour over vegetables then stir to combine 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 bubble, 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.

Recipe Source