Indulge in the savory embrace of our One-Pot Gnocchi Chicken Pot Pie! This dish is a symphony of flavors, marrying tender chicken, hearty vegetables, and pillowy gnocchi in a creamy, comforting sauce. Whether you’re seeking a quick weeknight meal or a cozy weekend dinner, this recipe promises to satisfy your cravings and warm your soul.
In our cozy home, One-Pot Gnocchi Chicken Pot Pie has become a beloved tradition. It all started one chilly autumn evening when I stumbled upon this recipe, searching for something hearty yet hassle-free to prepare for my family. Little did I know, it would soon become a staple on our dinner table. From the first bubbling pot to the last comforting spoonful, each serving evokes memories of laughter, love, and togetherness. My husband, always skeptical of new dishes, declared it an instant favorite, and our little one eagerly devours every gnocchi-laden bite. It’s not just a meal; it’s a culinary hug that brings us together, time and time again.
Why This One-Pot Gnocchi Chicken Pot Pie is Irresistible:
- Delightful Combination: Savory chicken, tender vegetables, and fluffy gnocchi come together in a rich, creamy sauce for a mouthwatering flavor explosion.
- Easy One-Pot Preparation: With just one pot needed, this recipe is a breeze to whip up, minimizing cleanup and maximizing convenience.
- Gluten-Free and Dairy-Free Options: Utilizing gluten-free flour and your choice of milk, including dairy-free alternatives like almond milk, this recipe is adaptable to various dietary preferences.
- Family-Friendly: Loved by both kids and adults alike, this comforting pot pie is sure to become a hit at your family dinner table.
Ingredients:
- 4 tablespoons (56g) butter or vegan butter
- 1 cup (128g) sliced carrots
- 4 oz (113g) mushrooms, sliced
- 1 large or 2 small stalks (100g) celery, thinly sliced
- 1 large shallot or small onion, chopped
- Homemade seasoned salt and pepper, to taste
- 2 cloves garlic, minced
- 1 teaspoon poultry seasoning
- Pinch of dried thyme
- 3 tablespoons (24g) gluten-free flour (such as Bob’s Red Mill 1-to-1 Baking Flour)
- 2 cups (480ml) chicken stock or broth
- 1 cup (240ml) milk (any kind, such as unsweetened almond milk)
- 12 oz (340g) package gluten-free gnocchi
- 1 1/2 cups (180g) shredded chicken breast (approximately 1/2 lb pre-cooked)
- 1/2 cup (80g) frozen peas
Directions:
- Heat a Dutch oven over medium-high heat. Once hot, melt butter in the pan, then add carrots, mushrooms, celery, and shallots/onions. Stir to coat the vegetables in butter, then sauté until the mushrooms release their liquid and it has evaporated, about 3-4 minutes. Season with homemade seasoned salt and pepper, then continue to sauté until vegetables are tender, another 6-7 minutes.
- Add garlic, poultry seasoning, and dried thyme, then sauté until garlic is fragrant, about 1-2 minutes.
- Sprinkle flour over vegetables, then stir to combine and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps, then add milk and turn the heat up to medium-high. Bring the mixture to a bubble, stirring occasionally, then add gnocchi and stir to combine. Turn the heat down to medium, then simmer, stirring frequently, until gnocchi are tender, about 5-6 minutes. Stir in chicken and peas, then taste and adjust seasoning with seasoned salt and/or pepper if necessary. Ladle into bowls and serve.
Notes:
- For a vegetarian option, you can omit the chicken and use vegetable broth instead of chicken broth.
- Feel free to customize the vegetables according to your preferences or what you have on hand.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
