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
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 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
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
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: gnocchi, chicken pot pie, one pot meal, gluten-free, comfort food