Description
A cozy and delicious creamy chicken and gnocchi pot pie recipe that is perfect for a comforting meal.
Ingredients
- 4 Tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1 large or 2 small ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- Homemade seasoned salt and pepper
- 2 cloves garlic, pressed or minced
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 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)
- 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
- Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in the pan, then add carrots, mushrooms, celery, and shallots/onions. Saute until vegetables are tender.
- Add garlic, poultry seasoning, and dried thyme. Saute until fragrant.
- Sprinkle flour over vegetables, stir to coat, then pour in chicken broth and milk. Bring to a simmer.
- Add gnocchi to the pot and simmer until tender.
- Stir in chicken and peas, adjust seasoning if needed, then ladle into bowls and serve.
Notes
- For a vegan option, use vegan butter and substitute chicken with a plant-based protein.
- Feel free to add other vegetables like corn or green beans for extra nutrition.
- This dish can be made ahead of time and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg