One Pot Gnocchi Chicken Pot Pie
A comforting dish that combines creamy gnocchi with tender chicken and vegetables, all made in one pot.
Equipment
- Large Deep Skillet
Ingredients
- 3 tablespoons Butter
- 2 pieces Carrots Sliced
- 2 stalks Celery Diced
- 1 small Shallot or Onion Diced
- 3 cloves Garlic Minced
- 8 oz Mushrooms Sliced
- 3 tablespoons Gluten-Free Flour Or regular flour
- 3 cups Chicken Stock
- 1.5 cups Milk
- 1 tablespoon Dijon Mustard (optional)
- 1 teaspoon Italian Seasoning
- Pinch Nutmeg (optional)
- 1 lb Potato Gnocchi
- 2 cups Cooked Chicken Rotisserie works great
- 1 cup Frozen Peas
- 1 teaspoon Poultry Seasoning
- 0.5 teaspoon Dried Thyme
- 2 tablespoons Fresh Herbs Chopped parsley or thyme for garnish
- Grated Parmesan Cheese for topping (optional)
Instructions
- In a large deep skillet, melt butter over medium heat.
- Add sliced carrots, diced celery, and shallot. Sauté for about 6-8 minutes until tender.
- Add sliced mushrooms and minced garlic. Cook for an additional 5 minutes.
- Sprinkle gluten-free flour over the mixture and stir for about 2 minutes.
- Gradually whisk in chicken stock and milk until smooth.
- Stir in Dijon mustard (if using), Italian seasoning, and nutmeg.
- Add gnocchi and cover. Cook for 4-5 minutes.
- Fold in the cooked chicken and frozen peas. Simmer for 3-4 minutes more.
- Stir in fresh herbs and season with salt and pepper to taste. Serve with grated Parmesan cheese if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave.