Description
This Creamy Chicken and Gnocchi Pot Pie is a comforting, hearty dish combining tender chicken, pillowy gnocchi, and a medley of sautéed vegetables in a rich, creamy broth. Perfect for a cozy family meal, this gluten-free recipe uses simple ingredients and comes together quickly on the stovetop.
Ingredients
Scale
Vegetables and Aromatics
- 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 and Butter
- 4 Tablespoons butter or vegan butter
- 1 cup milk, any kind (unsweetened almond milk works well)
Dry Ingredients
- 3 Tablespoons gluten-free flour or all-purpose flour if not gluten-free
Proteins and Others
- 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
- Sauté Vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter in the pan, then add sliced carrots, mushrooms, celery, and chopped shallots or onions. Sauté the vegetables until tender, which should take about 5 to 7 minutes.
- Add Aromatics and Seasonings: Stir in the pressed or minced garlic, poultry seasoning, and a pinch of dried thyme. Continue to sauté until the mixture is fragrant, about 1 to 2 minutes, making sure the garlic doesn’t burn.
- Create the Base: Sprinkle the gluten-free flour evenly over the vegetables, stirring well to coat them. Gradually pour in the chicken stock and milk while stirring constantly. Bring the mixture to a gentle simmer to thicken the sauce, usually around 3 to 5 minutes.
- Cook the Gnocchi: Add the gluten-free gnocchi to the simmering pot. Allow it to cook until the gnocchi is tender and cooked through, which typically takes about 3 to 5 minutes depending on the package instructions.
- Finish and Serve: Stir in the shredded chicken and frozen peas. Allow everything to heat through for another 2 minutes. Taste and adjust seasoning with seasoned salt and pepper as needed. Once ready, ladle the creamy chicken and gnocchi pot pie into bowls and serve warm.
Notes
- You can substitute vegan butter to make the recipe dairy-free.
- Using gluten-free gnocchi and flour keeps the dish gluten-free.
- Leftover shredded chicken works well in this recipe or freshly cooked chicken breast can be used.
- For a richer flavor, use homemade chicken stock if available.
- Add more or fewer vegetables based on personal preference, such as peas, corn, or green beans.
