One Pot Gnocchi Chicken Pot Pie

One Pot Gnocchi Chicken Pot Pie

Author: Chef Elsa Prep Time: 15 min
Cook Time: 20 min Total Time: 35 min
Yield: 4 servings Category: Dishes Cuisine: American Diet: Gluten-Free

Description

Description A cozy, one-pot dinner combining tender chicken, creamy sauce, and pillowy gnocchi for a quick and satisfying meal.

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
  • Seasoned salt and pepper to taste
  • 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 unsweetened almond milk
  • 12 oz package gluten-free gnocchi
  • 1.5 cups shredded chicken breast (about 0.5 lb pre-cooked)
  • 1/2 cup frozen peas
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Instructions

  1. Melt butter in a large pot over medium heat until shimmering.
  2. Add carrots, mushrooms, celery, and shallot; sauté until softened, about 5–7 minutes.
  3. Stir in garlic, poultry seasoning, thyme, salt, and pepper; cook for 1 minute.
  4. Sprinkle in gluten-free flour and stir to combine, stirring constantly for about a minute.
  5. Gradually add chicken stock, stirring until thickened; bring to a gentle simmer.
  6. Pour in almond milk and mix well, adjusting seasoning as needed.
  7. Add gnocchi, shredded chicken, and peas; simmer until gnocchi are tender, about 5–8 minutes.
  8. Serve warm, garnished with cracked pepper or chopped parsley if desired.

Notes

  1. Notes
  2. For a richer sauce, stir in shredded cheese at the end or broil for a bubbly finish. Leftovers can be stored in an airtight container for 3–4 days.