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One Pot Gnocchi Chicken Pot Pie Recipe

One Pot Gnocchi Chicken Pot Pie Recipe
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★★★★★

5.2 from 30 reviews

One Pot Gnocchi Chicken Pot Pie is a comforting and hearty meal that combines tender gnocchi, shredded chicken, and a medley of sautéed vegetables in a creamy, flavorful sauce seasoned with poultry herbs and gluten-free flour. This easy one-pot recipe offers the cozy flavors of a classic chicken pot pie without the hassle of baking a crust, making it perfect for weeknight dinners or when you want a warm, satisfying meal with minimal cleanup.

Ingredients

Scale

Vegetables

  • 1 cup sliced carrots
  • 4 oz mushrooms, sliced
  • 1 large or 2 small ribs celery, thinly sliced
  • 1 large shallot or small onion, chopped
  • 2 cloves garlic, pressed or minced
  • 1/2 cup frozen peas

Seasonings & Spices

  • Homemade seasoned salt and pepper, to taste
  • 1 teaspoon poultry seasoning
  • Pinch dried thyme

Liquids & Dairy

  • 4 tablespoons butter or vegan butter
  • 2 cups chicken stock or broth
  • 1 cup milk (any kind; unsweetened almond milk recommended)

Main Ingredients

  • 3 tablespoons gluten free flour (or all-purpose flour if not gluten-free)
  • 12 oz package gluten free gnocchi
  • 1 1/2 cups shredded cooked chicken breast (approx. 1/2 lb pre-cooked)

Instructions

  1. Saute Veggies: Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in the pan then add carrots, mushrooms, celery, and shallots or onions. Sauté until mushrooms release their liquid and it evaporates, about 3-4 minutes. Season with homemade seasoning salt and pepper, then continue to sauté, lowering heat slightly if needed, until vegetables are tender, another 6-7 minutes.
  2. Add Aromatics and Spices: Stir in the minced garlic, poultry seasoning, and dried thyme. Sauté for 1-2 minutes until the garlic is very fragrant but not browned.
  3. Thicken the Base: Sprinkle the gluten-free flour evenly over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
  4. Add Liquids and Simmer: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the milk and increase heat to medium-high. Bring the mixture to a gentle simmer, stirring occasionally.
  5. Cook Gnocchi: Add the gnocchi to the simmering sauce and stir to combine. Lower heat to medium and continue to simmer, stirring frequently, until the gnocchi are tender, about 5-6 minutes.
  6. Finish and Serve: Stir in the shredded chicken and frozen peas. Cook until heated through, then taste and adjust seasoning with additional salt and pepper if needed. Spoon into bowls and serve warm.

Notes

  • Use gluten-free flour and gnocchi to make this recipe gluten-free.
  • Vegan butter and plant-based milk can be used to make this dairy-free.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.
  • For a richer flavor, use homemade chicken stock instead of store-bought broth.
  • Substitute chicken with cooked turkey or a plant-based protein for variation.

Nutrition

Keywords: gnocchi chicken pot pie, one pot dinner, gluten free chicken recipe, easy chicken pot pie, healthy comfort food

Find it online: https://nayabaker.com/one-pot-gnocchi-chicken-pot-pie-recipe-2/