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One Pot Gnocchi Chicken Pot Pie Recipe

One Pot Gnocchi Chicken Pot Pie Recipe
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★★★★★

5.2 from 23 reviews

This One Pot Gnocchi Chicken Pot Pie is a comforting and hearty skillet meal that combines tender gnocchi, shredded chicken, and a medley of sautéed vegetables in a creamy, flavorful sauce. Perfect for an easy weeknight dinner, this gluten-free recipe uses simple ingredients and cooks entirely in one pot, making cleanup a breeze while delivering the classic cozy flavors of a chicken pot pie without the crust.

Ingredients

Scale

Vegetables and Flavorings

  • 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
  • 1 teaspoon poultry seasoning
  • Pinch dried thyme
  • Homemade seasoned salt and pepper, to taste

Fats and Liquids

  • 4 Tablespoons butter or vegan butter
  • 2 cups chicken stock or broth
  • 1 cup milk (any kind, unsweetened almond milk recommended)

Main Ingredients

  • 3 Tablespoons gluten free flour (or all-purpose flour if not gluten free)
  • 12 oz package gluten free gnocchi
  • 1 1/2 cups shredded cooked chicken breast (about 1/2 lb pre-cooked)
  • 1/2 cup frozen peas

Instructions

  1. Sauté the vegetables: Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add sliced carrots, mushrooms, celery, and chopped shallot or onion. Sauté until the mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoning salt and pepper. Continue sautéing, lowering heat if necessary, until vegetables are tender, about 6-7 more minutes.
  2. Add garlic and spices: Stir in the pressed garlic, poultry seasoning, and dried thyme. Cook until the garlic is very fragrant, about 1-2 minutes, stirring frequently to prevent burning.
  3. Thicken the sauce: Sprinkle the gluten free flour evenly over the vegetables and stir well to coat. Cook for one minute to remove the raw flour taste.
  4. Add liquids: Slowly pour in the chicken stock while stirring constantly to avoid lumps. Add the milk and increase the heat to medium-high. Bring the mixture to a simmer, stirring occasionally to prevent sticking.
  5. Cook the gnocchi: Add the gnocchi to the simmering sauce and stir to combine. Reduce the heat to medium and simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
  6. Finish the dish: Stir in the shredded cooked chicken and frozen peas. Taste and adjust seasoning with more seasoned salt and pepper if needed. Once heated through, ladle the pot pie mixture into bowls and serve immediately.

Notes

  • For a vegan version, use vegan butter, vegetable broth, plant-based milk, and omit or substitute the chicken with a plant-based protein.
  • If gluten free flour is unavailable, all-purpose flour can be used but this recipe will not be gluten free.
  • The gnocchi can be substituted with small pasta shapes or dumplings if preferred.
  • Seasoning salt can be substituted with a mix of salt, onion powder, and garlic powder.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.

Nutrition

Keywords: chicken pot pie, gnocchi recipe, gluten free dinner, one pot meal, comfort food, easy weeknight dinner, creamy chicken skillet

Find it online: https://cookcrisis.com/one-pot-gnocchi-chicken-pot-pie-recipe/