Description
A cozy, one-pot dinner combining tender chicken, creamy sauce, and pillowy gnocchi for a quick and satisfying meal.
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
- 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
Instructions
- Melt butter in a large pot over medium heat until shimmering.
- Add carrots, mushrooms, celery, and shallot; sauté until softened, about 5–7 minutes.
- Stir in garlic, poultry seasoning, thyme, salt, and pepper; cook for 1 minute.
- Sprinkle in gluten-free flour and stir to combine, stirring constantly for about a minute.
- Gradually add chicken stock, stirring until thickened; bring to a gentle simmer.
- Pour in almond milk and mix well, adjusting seasoning as needed.
- Add gnocchi, shredded chicken, and peas; simmer until gnocchi are tender, about 5–8 minutes.
- Serve warm, garnished with cracked pepper or chopped parsley if desired.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: gnocchi, chicken, pot pie, one pot, gluten-free, comfort food