Description
A comforting and easy one-pot meal combining tender gnocchi, shredded chicken, and vegetables in a creamy, flavorful broth, perfect for a quick and satisfying dinner.
Ingredients
Scale
Main 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
- Homemade seasoned salt and pepper, to taste
- 2 cloves garlic, pressed or minced
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 Tablespoons gluten free flour, or all-purpose flour if not gluten free
- 2 cups chicken stock or broth
- 1 cup milk, any kind (unsweetened almond milk recommended)
- 12 oz package gluten free gnocchi
- 1 1/2 cups shredded chicken breast (about 1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Heat and Sauté Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in the pan, then add sliced carrots, mushrooms, celery, and shallots or onions. Sauté until mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoned salt and pepper, then continue to sauté, reducing heat slightly if needed, until vegetables are tender, approximately 6-7 minutes.
- Add Aromatics and Seasonings: Add minced garlic, poultry seasoning, and dried thyme to the vegetables. Sauté until garlic becomes very fragrant, about 1-2 minutes.
- Make the Roux and Add Liquids: Sprinkle flour evenly over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste. Slowly pour in chicken broth while stirring continuously to prevent lumps. Add milk and increase heat to medium-high. Bring the mixture to a simmer, stirring occasionally.
- Cook Gnocchi: Add gnocchi to the simmering broth mixture and stir to combine. Lower heat to medium and simmer, stirring frequently, until gnocchi become tender, about 5-6 minutes.
- Add Chicken and Peas: Stir in the shredded chicken and frozen peas. Taste and adjust seasoned salt and pepper as needed. Then ladle the pot pie mixture into bowls and serve immediately for a warm, hearty meal.
Notes
- Delallo brand gluten free gnocchi is recommended for best texture.
- If using gnocchi in a 16 oz package rather than 12 oz, increase the amount of chicken stock and/or milk to ensure adequate liquid for cooking.
- Can substitute all-purpose flour if gluten free flour is not required.
- Use cooked shredded chicken breast; leftover rotisserie chicken works well.
- Unsweetened almond milk is used to keep the dish dairy-light, but any milk can be substituted.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
