One Pot Gnocchi Chicken Pot Pie
A comforting twist on the classic chicken pot pie, featuring tender gnocchi, savory chicken, and a creamy sauce, all made in one pot.
Ingredients
- 3 Tbsp butter
- 2 pieces carrots, sliced
- 2 pieces celery stalks, diced
- 1 piece shallot or small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3 Tbsp gluten-free flour (or regular flour)
- 3 cups chicken stock
- 1½ cups milk
- 1 tsp Dijon mustard (optional)
- 1 tsp Italian seasoning
- pinch nutmeg (optional)
- 1 lb potato gnocchi
- 2 cups cooked chicken (rotisserie works great)
- 1 cup frozen peas
- 1 tsp poultry seasoning
- ½ tsp dried thyme
- 2 Tbsp fresh herbs (parsley or thyme), chopped
- to taste salt and pepper
- to taste grated Parmesan cheese, for topping (optional)
Instructions
- In a large, deep skillet, melt the butter over medium heat.
- Add sliced carrots, diced celery, and shallot (or onion). Season with salt and sauté for 6-8 minutes until tender.
- Stir in sliced mushrooms and minced garlic, cooking for an additional 5 minutes.
- Sprinkle gluten-free flour over the vegetable mixture and stir for 2 minutes to thicken.
- Gradually whisk in chicken stock and milk, ensuring a smooth consistency. Add Dijon mustard, Italian seasoning, and nutmeg (if using).
- Bring to a gentle simmer, then add potato gnocchi and cover, cooking for 4-5 minutes.
- Fold in cooked chicken and frozen peas, simmering for another 3-4 minutes.
- Stir in fresh herbs and season with salt and pepper. Let rest for 5 minutes before serving. Top with grated Parmesan if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.