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One Pot Gnocchi Chicken Pot Pie

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A quick and comforting one-pot meal that combines the flavors of chicken pot pie with tender gnocchi and a medley of vegetables.

Ingredients

  • 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
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon poultry seasoning
  • Pinch dried thyme
  • 3 Tablespoons gluten-free flour (or all-purpose flour if not gluten-free)
  • 2 cups chicken stock or broth
  • 1 cup milk (any kind, such as unsweetened almond milk)
  • 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

  1. Sauté the vegetables: In a Dutch oven or large soup pot over medium-high heat, melt the butter. Add the sliced carrots, mushrooms, celery, and chopped shallots or onion. Sauté for about 3-4 minutes until tender.
  2. Add aromatics: Stir in the minced garlic, poultry seasoning, and dried thyme. Cook for an additional 1-2 minutes until fragrant.
  3. Make the roux: Sprinkle flour over the sautéed vegetables and stir to coat. Cook for 1 minute.
  4. Pour in the liquids: Slowly add the chicken stock while stirring continuously, then add the milk and bring to a simmer.
  5. Incorporate gnocchi: Once simmering, add the gnocchi, reduce heat and simmer for about 5-6 minutes until tender.
  6. Add chicken and peas: Stir in the shredded chicken and frozen peas. Adjust seasoning and serve hot.

Notes

Don’t overcook the gnocchi; check for doneness frequently. You can customize seasonings and add more vegetables as desired.

Find it online: https://www.nofussrecipe.com/one-pot-gnocchi-chicken-pot-pie/