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One Pot Gnocchi Chicken Pot Pie

Thick and creamy chicken pot pie filling meets soft pillowy gnocchi in this easy one pot dinner ready in under 45 minutes. Gluten-free adaptable and family-friendly.
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Prep Time 20 minutes
Cook Time 25 minutes
0 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 467
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp butter or vegan butter Earth Balance Soy Free works great for dairy-free
  • 1 cup carrots sliced
  • 4 oz mushrooms sliced; cremini recommended
  • 1 large rib celery, or 2 small ribs thinly sliced
  • 1 large shallot or 1 small onion chopped
  • seasoned salt and black pepper to taste
  • 2 cloves garlic pressed or minced
  • 1 tsp poultry seasoning
  • 1 pinch dried thyme
  • 3 tbsp gluten-free flour or all-purpose flour Bob's Red Mill 1-to-1 GF flour recommended
  • 2 cups chicken stock or broth low-sodium preferred
  • 1 cup milk, any kind unsweetened almond milk works great
  • 12 oz gluten-free gnocchi Delallo brand recommended; see notes if using 16 oz package
  • 1.5 cups cooked shredded chicken breast approximately 0.5 lb; rotisserie chicken works perfectly
  • 0.5 cup frozen peas

Equipment

  • Dutch oven or large soup pot
  • Wooden spoon or silicone spatula
  • Ladle
  • Cutting board and knife

Method
 

  1. Heat a Dutch oven or large soup pot over medium-high heat. Melt the butter, then add the carrots, mushrooms, celery, and shallot or onion. Saute until mushrooms release their liquid and it evaporates, about 3 to 4 minutes. Season with seasoned salt and pepper, reduce heat slightly if needed, and continue cooking until vegetables are fully tender, another 6 to 7 minutes.
  2. Add the garlic, poultry seasoning, and dried thyme. Saute for 1 to 2 minutes until garlic is very fragrant and spices are toasted.
  3. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 full minute. The mixture will look dry and gravelly — this is normal.
  4. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the milk and increase heat to medium-high. Bring to a simmer, stirring occasionally, until slightly thickened.
  5. Add the gnocchi and stir to combine. Reduce heat to medium and simmer, stirring frequently, until gnocchi are tender and plump, 5 to 6 minutes. If using a 16 oz package, add an extra half cup of broth or milk.
  6. Stir in the shredded chicken and frozen peas. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve hot.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop with a splash of broth or milk to loosen the sauce. To freeze, omit the gnocchi and add fresh gnocchi when reheating for best texture. If using a 16 oz package of gnocchi, add an extra half cup of broth or milk.