Description
This One Pot Gnocchi Chicken Pot Pie is a creamy, comforting dish combining tender gnocchi, shredded chicken, and vegetables in a rich, savory sauce — all made in a single pot for minimal cleanup.
Ingredients
- 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 all-purpose flour
- 2 cups chicken stock or broth
- 1 cup milk, any kind (unsweetened almond milk optional)
- 12 oz package gluten free gnocchi
- 1 1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Melt butter in a large pot or deep skillet over medium heat. Add carrots, mushrooms, celery, and shallot/onion. Sauté until vegetables begin to soften, about 5 minutes.
- Add garlic, poultry seasoning, dried thyme, and a pinch of seasoned salt and pepper. Cook for 1 minute until fragrant.
- Sprinkle flour over vegetables and stir to coat, cooking 1–2 minutes to remove raw flour taste.
- Gradually whisk in chicken stock and milk until smooth and slightly thickened.
- Add gnocchi and shredded chicken. Stir to combine and bring to a gentle simmer. Cook for 5–7 minutes until gnocchi is tender and sauce thickens.
- Stir in frozen peas and cook 1–2 more minutes until heated through.
- Adjust seasoning with salt and pepper to taste. Serve warm.
Notes
- Use pre-cooked or leftover chicken to save time.
- Any type of milk can be used; dairy-free options work well too.
- Optional: garnish with fresh parsley for color and extra flavor.
- Leftovers store well in the fridge for 2–3 days and reheat gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American