Description
Hearty One Pot Gnocchi Chicken Pot Pie brings comfort straight from an Italian-American kitchen. Pillowy gnocchi nestled with tender chicken and creamy sauce create a soul-warming meal that wraps you in delicious nostalgia.
Ingredients
Scale
Main Protein:
- 1.5 cups shredded cooked chicken breast
- 12 ounces (340 grams) gluten-free gnocchi
Vegetables and Aromatics:
- 1 cup sliced carrots
- 4 ounces (113 grams) mushrooms, sliced
- 1 large or 2 small stalks celery, thinly sliced
- 1 large shallot or small onion, chopped
- 2 cloves garlic, pressed or minced
- 0.5 cup frozen peas
Seasonings and Liquids:
- 4 tablespoons butter or vegan butter
- 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)
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- Homemade seasoned salt and pepper (to taste)
Instructions
- Preheat a Dutch oven or expansive cooking vessel over medium-high temperature, melting butter until it shimmers and coats the bottom of the pan.
- Introduce diced carrots, sliced mushrooms, chopped celery, and minced shallots into the heated butter, allowing the vegetables to sauté and release their natural moisture for approximately 3-4 minutes.
- Sprinkle homemade seasoned salt and freshly ground black pepper over the vegetables, continuing to cook for an additional 6-7 minutes until the ingredients become tender and slightly caramelized.
- Incorporate minced garlic, poultry seasoning, and dried thyme, stirring continuously for 1-2 minutes to activate the aromatic herbs and release their fragrant essence.
- Evenly dust the vegetable mixture with all-purpose flour, gently stirring to ensure each piece is lightly coated, then cook for 1 minute to eliminate the raw flour taste.
- Gradually pour chicken broth (473 milliliters or 16 fluid ounces) into the pot, whisking consistently to prevent any lump formation, then blend in whole milk to create a smooth, creamy base.
- Elevate the heat to medium-high and bring the liquid to a gentle simmer, allowing the sauce to slightly thicken and develop rich flavors.
- Carefully add potato gnocchi, stirring to integrate with the sauce, then reduce heat to medium and allow to simmer for 5-6 minutes, occasionally stirring to prevent sticking.
- Fold in pre-cooked shredded chicken and frozen green peas, allowing them to warm through completely.
- Taste the mixture, adjusting seasoning with additional salt and pepper as needed to enhance the overall flavor profile.
- Ladle the creamy gnocchi chicken mixture into serving bowls, ensuring each portion receives an equal distribution of vegetables, protein, and sauce.
Notes
- Prep like a pro by chopping all vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
- Enhance flavor depths by allowing mushrooms to release their natural liquid completely before adding other ingredients.
- Prevent lumpy sauces by gradually whisking chicken broth and stirring continuously during the thickening process.
- Select store-bought or homemade gnocchi based on personal preference, ensuring they’re fresh and not overly stiff.
- Keep frozen peas and cooked chicken on hand for quick meal assembly and convenient weeknight dinner solutions.
- Balance seasoning carefully by tasting before final serving, adjusting salt and pepper to personal preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290 cal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 55 mg