Description
A warm, creamy, and filling one-pot meal that tastes like chicken pot pie, made quick with gnocchi instead of a traditional crust.
Ingredients
Scale
- 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 to taste
- 2 cloves garlic (pressed or minced)
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 Tablespoons gluten free flour (or all-purpose flour)
- 2 cups chicken stock or broth
- 1 cup milk (any kind)
- 12 oz package gluten free gnocchi
- 1–1/2 cups shredded chicken breast (about 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, then add carrots, mushrooms, celery, and shallots/onions.
- Saute until the mushrooms release their liquid and the liquid has evaporated, about 3-4 minutes.
- Season with homemade seasoned salt and pepper, then continue to saute until vegetables are tender, about 6-7 minutes.
- Add garlic, poultry seasoning, and dried thyme, then saute until the garlic is very fragrant, 1-2 minutes.
- Sprinkle flour over vegetables, 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.
- Bring mixture to a simmer, stirring occasionally, then add gnocchi and stir to combine.
- Turn heat down to medium and simmer, stirring frequently, until gnocchi are tender, about 5-6 minutes.
- Stir in shredded chicken and frozen peas, then taste and adjust seasoning if needed.
- Ladle into bowls and serve hot.
Notes
Serve with fresh parsley and a simple side salad or buttered bread. Cool leftovers and store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg