Description
This Creamy Chicken and Gnocchi Pot Pie is a comforting, hearty dish perfect for a cozy dinner. Combining tender gnocchi, shredded chicken, sautéed vegetables, and a creamy sauce, this recipe mimics the flavors of a traditional pot pie but without the crust. It’s quick to prepare and ideal for a gluten-free meal when using gluten-free flour and gnocchi.
Ingredients
Scale
Vegetables
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1 large or 2 small ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- 2 cloves garlic, pressed or minced
Seasonings
- Homemade seasoned salt and pepper to taste
- 1 teaspoon poultry seasoning
- Pinch dried thyme
Dairy & Butter
- 4 Tablespoons butter or vegan butter
- 1 cup milk, any kind (unsweetened almond milk works well)
Other Ingredients
- 3 Tablespoons gluten-free flour or all-purpose flour if not gluten-free
- 2 cups chicken stock or broth
- 12 oz package gluten-free gnocchi
- 1 1/2 cups shredded chicken breast (approximately 1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Saute Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add the sliced carrots, mushrooms, celery, and shallots or onions. Sauté the vegetables until they are tender and beginning to soften, about 5-7 minutes.
- Add Seasonings: Stir in the pressed garlic, poultry seasoning, and dried thyme. Continue to sauté for another minute or until fragrant to release the flavors of the herbs and spices.
- Add Flour and Liquid: Sprinkle the flour evenly over the vegetables and stir well to coat them. This will help thicken the sauce. Slowly pour in the chicken stock and milk while stirring, then bring the mixture to a simmer. This will create a creamy base for the dish.
- Cook Gnocchi: Add the gluten-free gnocchi to the pot and simmer gently until the gnocchi is tender and cooked through, about 3-5 minutes depending on the package instructions. Stir occasionally to prevent sticking.
- Finish the Dish: Stir in the shredded chicken breast and frozen peas. Cook just until heated through, about 2-3 minutes. Taste and adjust seasoning with additional seasoned salt and pepper if needed. Ladle the creamy chicken and gnocchi mixture into bowls and serve warm.
Notes
- Use gluten-free flour and gnocchi to keep this recipe gluten-free.
- Unsweetened almond milk or any other plant-based milk works well to keep the dish dairy-free or vegan if using vegan butter and omitting chicken.
- For extra richness, substitute half the milk with cream or half-and-half.
- Leftovers can be refrigerated for 2-3 days and reheated on the stovetop gently with additional broth or milk to loosen the sauce.
- Substitute turkey for chicken if preferred.
