This delicious one-pot, chicken pot pie is a very comforting dish that you can easily make in less than thirty minutes. A filling dish with a fusion of Chicken Pot Pie filling and Chicken & Dumplings in a single pot.
1-1/2 c. shredded chicken breast (1/2 pound pre-cooked)
4 tbsp butter or vegan butter
1 c. sliced carrots
1 large shallot or small onion, chopped
4 ounces mushrooms, sliced
2 cloves garlic, pressed or minced
pinch dried thyme
3 tbsp gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
1 c. milk (any kind, I use unsweetened almond milk)
2 c. chicken stock or broth
1 tsp poultry seasoning
12 ounces package of gluten-free gnocchi
1 large or 2 small stalks of celery, thinly sliced
1/2 c. frozen peas
homemade seasoned salt and pepper
How to make One-Pot Gnocchi Chicken Pot Pie
Step 1: Mel the butter in a hot Dutch oven over medium-high heat. Then, add the carrots, mushrooms, celery, and shallots/onions. Stir well and saute for about 3 to 4 minutes or until the mushrooms have released their liquid and evaporated. Season with homemade seasoning salt, and pepper. Cook further until the veggies have softened, slightly decreasing the heat if needed. This takes an additional 6 to 7 minutes. Next, add the garlic along with the poultry seasoning, and dried thyme. Saute for another 1 to 2 minutes or until the garlic is aromatic.
Step 2: Over the vegetables, sprinkle the flour. Stir and cook for about a minute. Gradually pour in the chicken broth while stirring to prevent lumps. Next, pour in the milk and adjust the heat to medium-high. Bring everything to a boil and cook for another 5 to 6 minutes, stirring often, until the gnocchi is tender. Then, add the chicken and peas. If needed, season with more salt and/or pepper. Stir well.
Step 3: Into bowls, ladle the pot pie, and serve right away. Enjoy!
If using a 16-ounce box of gnocchi, just increase the amount of broth and/or milk.