Description
This Creamy Chicken and Gnocchi Pot Pie is a comforting, hearty dish perfect for a quick and satisfying weeknight meal. Featuring tender chicken, gluten-free gnocchi, and a medley of sautéed vegetables in a rich, creamy broth seasoned with herbs, this recipe delivers all the cozy flavors of a classic pot pie without the fuss of a crust. Ready in just 45 minutes, it combines simple ingredients into a deliciously warm and filling dish.
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
Plant-Based Fat
- 4 Tablespoons butter or vegan butter
Seasoning and Spices
- Homemade seasoned salt and pepper (to taste)
- 1 teaspoon poultry seasoning
- Pinch dried thyme
Thickening and Liquids
- 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 works well)
Main Ingredients
- 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 and melt the butter. Add the sliced carrots, mushrooms, celery, and shallots or onions. Sauté the mixture until the vegetables are tender and aromatic, about 5 to 7 minutes.
- Add Seasonings: Stir in the minced garlic, poultry seasoning, and a pinch of dried thyme. Continue to sauté the vegetables for another 1 to 2 minutes until fragrant, ensuring flavors meld together.
- Add Flour and Liquid: Sprinkle the gluten-free or all-purpose flour evenly over the vegetables, stirring well to coat them. Gradually pour in the chicken stock and milk, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer to thicken the broth into a creamy consistency.
- Cook Gnocchi: Add the gluten-free gnocchi to the pot and simmer until they are tender and cooked through, which usually takes about 3 to 5 minutes. Stir occasionally to prevent sticking.
- Finish the Dish: Fold in the shredded cooked chicken breast and frozen peas. Allow everything to heat through and check seasoning, adding more seasoned salt and pepper as needed. Once warmed and seasoned perfectly, ladle the creamy mixture into bowls and serve immediately.
Notes
- You can substitute vegan butter and dairy-free milk for a fully dairy-free version.
- Pre-cooked chicken can be rotisserie chicken or leftover roasted chicken for convenience.
- Adjust the thickness by adding more broth or milk if the sauce becomes too thick during simmering.
- Use gluten-free flour and gluten-free gnocchi to make this recipe gluten-free.
- Fresh or frozen peas can be used; add frozen peas directly without thawing.
