Description
Description A cozy, one-pot meal that combines the rustic comfort of chicken pot pie with gnocchi in a creamy sauce, perfect for busy weeknights.
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 milk (unsweetened almond milk recommended)
- 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
- Melt butter in a large pot over medium heat.
- Add carrots, mushrooms, celery, and shallot; sauté until softened.
- Stir in garlic, poultry seasoning, thyme, salt, and pepper; cook for 1 minute.
- Sprinkle in gluten-free flour and stir to combine.
- Gradually add chicken stock, stirring until thickened.
- Pour in milk and mix well.
- Add gnocchi, shredded chicken, and peas; simmer until gnocchi are tender.
- Serve warm.
Notes
- Notes
- Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2 months. Reheat gently on the stove or in the oven.