One Pot Gnocchi Chicken Pie (Print Version)
Tender gnocchi and shredded chicken in a rich, creamy sauce with vegetables - the perfect comfort food ready in minutes.
# Ingredients:
→ Base
01 -
4 Tablespoons butter or vegan butter
02 -
1 cup sliced carrots
03 -
4 oz mushrooms, sliced
04 -
1 large or 2 small ribs celery, thinly sliced
05 -
1 large shallot or small onion, chopped
06 -
Homemade seasoned salt and pepper
07 -
2 cloves garlic, pressed or minced
08 -
1 teaspoon poultry seasoning
09 -
Pinch dried thyme
10 -
3 Tablespoons gluten free flour
11 -
2 cups chicken stock or broth
12 -
1 cup milk (any kind, such as unsweetened almond milk)
→ Main Components
13 -
12 oz package gluten free gnocchi
14 -
1-1/2 cups shredded chicken breast (approximately 230g pre-cooked)
15 -
1/2 cup frozen peas
# Steps:
01 -
Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Sauté until the mushrooms release their liquid and the liquid has evaporated, 3-4 minutes. Season with homemade seasoning salt and pepper then continue to sauté, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.
02 -
Add garlic, poultry seasoning, and dried thyme then sauté until garlic is very fragrant, 1-2 minutes.
03 -
Sprinkle flour over vegetables then stir to coat and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high.
04 -
Bring mixture to a simmer, stirring occasionally, then add gnocchi and stir to combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes.
05 -
Stir in chicken and peas then taste and adjust seasoning with salt and/or pepper if necessary. Ladle into bowls then serve.
# Notes:
01 -
Delallo Gluten Free Gnocchi is recommended for this recipe.
02 -
If using standard 16oz packages of gnocchi (versus the 12oz called for), increase the amount of broth and/or milk accordingly.