Creamy Chicken and Gnocchi Pot Pie
For a cozy and satisfying meal that warms you from the inside out, look no further than this Creamy Chicken and Gnocchi Pot Pie Recipe. This modern twist on a classic pot pie features tender chicken, colorful vegetables, and fluffy gnocchi enveloped in a rich, creamy sauce. Perfect for busy weeknights, this dish comes together effortlessly in just one pot, making cleanup a breeze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: Comfort
Ingredients
Scale
- 4 Tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1 large shallot or small onion, chopped
- 2 cups chicken stock or broth
- 1 cup milk (any kind)
- 12 oz package gluten-free gnocchi
- 1–1/2 cups shredded chicken breast (approximately 1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- In a Dutch oven or large soup pot over medium-high heat, melt the butter. Add the sliced carrots, mushrooms, celery, and shallots/onions; sauté until tender.
- Stir in minced garlic along with poultry seasoning and dried thyme; cook until fragrant.
- Sprinkle gluten-free flour over the veggies; mix well. Gradually add chicken broth and milk while stirring. Bring to a gentle simmer to thicken.
- Add gnocchi to the pot; simmer until tender.
- Stir in shredded chicken and frozen peas; adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 410
- Sugar: 6g
- Sodium: 850mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg