Description

This One Pot Gnocchi Chicken Pot Pie is a comforting, easy-to-make stovetop dish featuring tender sautéed vegetables, creamy chicken broth, and soft gnocchi all cooked together in a Dutch oven. Perfect for a quick weeknight meal, it combines the rich flavors of traditional chicken pot pie without the fuss of a crust, making it both hearty and convenient.

Ingredients

Vegetables and Aromatics

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, to taste
2 cloves garlic (pressed or minced)
1 teaspoon poultry seasoning
pinch dried thyme

Thickening and Liquids

3 Tablespoons gluten free flour (or all-purpose flour if not gluten free)
2 cups chicken stock or broth
1 cup milk (any kind, unsweetened almond milk recommended)

Main Ingredients

12 oz package gluten free gnocchi
1½ cups shredded chicken breast (approximately ½ lb pre-cooked)
½ cup frozen peas

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Instructions

Saute veggies: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the sliced carrots, mushrooms, celery, and chopped shallots or onions. Sauté until the mushrooms release their liquid and the liquid evaporates, about 3-4 minutes. Season with homemade seasoned salt and pepper, then reduce the heat slightly and continue to sauté until all vegetables are tender, approximately 6-7 minutes.
Add aromatics: Add the pressed garlic, poultry seasoning, and dried thyme to the sautéed vegetables. Cook while stirring until the garlic becomes very fragrant, about 1-2 minutes.
Thicken the mixture: Sprinkle the gluten free (or all-purpose) flour evenly over the vegetable mixture. Stir to coat all vegetables and cook for 1 minute to remove the raw flour taste.
Add liquids and cook gnocchi: Slowly pour in the chicken stock while continuously stirring to prevent lumps from forming. Add the milk and increase the heat to medium-high. Bring the mixture to a gentle simmer, stirring occasionally.
Simmer with gnocchi: Add the gnocchi to the simmering broth and stir to combine. Reduce heat to medium and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
Finish with chicken and peas: Stir in the shredded chicken and frozen peas. Taste and adjust seasoning with additional seasoned salt and pepper if needed. Remove from heat and ladle the hot pot pie mixture into bowls to serve immediately.

Notes

You can substitute mushrooms with other vegetables like zucchini or bell peppers for a different flavor.
Use any type of milk you prefer; almond milk gives a lighter, dairy-free option.
Leftovers can be refrigerated for up to 3 days and reheated on the stovetop with a splash of broth or milk to loosen the sauce.
If you are not gluten free, all-purpose flour and regular gnocchi can be used instead.
Ensure the chicken is pre-cooked and shredded for quick assembly and cooking.