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One Pot Gnocchi Chicken Pot Pie

Tender chicken, vegetables, and pillowy gnocchi simmer together in a creamy sauce for an easy, comfort-food dinner without the crust.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp butter or vegan butter
  • 1 cup sliced carrots
  • 4 oz mushrooms sliced
  • 1-2 ribs celery thinly sliced
  • 1 large shallot or small onion chopped
  • 2 cloves garlic minced
  • 1 tsp poultry seasoning
  • 1 pinch dried thyme
  • 3 tbsp gluten-free flour or all-purpose flour
  • 2 cups chicken stock
  • 1 cup milk any kind
  • 12 oz gnocchi gluten-free if needed
  • 1.5 cups shredded cooked chicken about ½ lb
  • 0.5 cup frozen peas
  • seasoned salt and pepper to taste

Equipment

  • Dutch oven or large pot
  • wooden spoon
  • measuring cups and spoons

Method
 

  1. Heat a Dutch oven or large pot over medium-high heat. Melt the butter and add sliced carrots, mushrooms, celery, and chopped shallot. Sauté for about 10 minutes until vegetables are tender and starting to brown at the edges.
  2. Stir in minced garlic, poultry seasoning, and dried thyme. Sauté for 1-2 minutes until fragrant, stirring constantly to prevent garlic from burning.
  3. Sprinkle flour evenly over the vegetables and stir to coat. Cook for 1 minute, stirring constantly.
  4. Slowly pour in the chicken stock while stirring continuously to prevent lumps. Add the milk and stir. Bring the mixture to a simmer, about 3-4 minutes.
  5. Add the gnocchi to the simmering sauce. Cook over medium heat for 5-6 minutes, stirring frequently, until the gnocchi are tender and plump.
  6. Stir in the shredded chicken and frozen peas. Heat through for 2-3 minutes until peas are bright green and tender. Season with salt and pepper to taste. Serve hot in bowls.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The dish will thicken as it sits. Add milk or chicken stock when reheating to loosen the sauce. Reheat in the microwave for 2-3 minutes or on the stovetop over medium-low heat. Freezing: Freeze in portion-sized containers for up to 2 months. Undercook gnocchi slightly if planning to freeze. Thaw overnight in refrigerator before reheating. Shortcuts: Use rotisserie chicken and pre-cut vegetables to cut prep time in half. Make-Ahead: Chop vegetables and shred chicken up to 2 days ahead and store separately in the refrigerator. Variations: Make it vegetarian by using vegetable stock and adding chickpeas or extra vegetables instead of chicken. Use turkey instead of chicken. Add fresh herbs like parsley or dill at the end for brightness. For a crispy topping, transfer to a casserole dish, top with buttered panko, and broil for 2-3 minutes.