Description
This creamy gnocchi chicken pot pie combines tender chicken, vegetables, pillowy gnocchi, and rich savory sauce in one cozy skillet dinner. It’s hearty comfort food made simple and ready in less than 30 minutes.
Ingredients
- Butter or dairy-free butter
- Carrots
- Mushrooms
- Celery
- Shallot or onion
- Seasoned salt
- Black pepper
- Garlic
- Poultry seasoning
- Dried thyme
- Gluten-free flour or all-purpose flour
- Chicken broth or stock
- Milk of choice
- Gluten-free gnocchi
- Cooked shredded chicken
- Frozen peas
Instructions
- Cook the Vegetables
- Place a large Dutch oven or heavy soup pot over medium-high heat.
- Add the butter and allow it to melt completely. Once hot, add the sliced carrots, mushrooms, celery, and chopped shallot or onion.
- Cook the vegetables while stirring occasionally. The mushrooms will first release moisture before beginning to brown.
- Season generously with seasoned salt and black pepper.
- Continue sautéing until the vegetables become soft and flavorful. This usually takes several minutes, especially for the carrots to fully tenderize.
- Reduce the heat slightly if the vegetables begin browning too quickly.
- Add Garlic and Seasonings
- Add the minced garlic to the pot along with the poultry seasoning and dried thyme.
- Stir constantly while cooking for another minute or two.
- The garlic should become fragrant without burning.
- This layer of seasoning creates the rich, nostalgic flavor that makes the dish taste like classic chicken pot pie.
- Add Flour
- Sprinkle the flour evenly over the cooked vegetables.
- Stir thoroughly so the vegetables become fully coated.
- The mixture may look thick or clumpy at first, but that’s expected.
- Cook for about one minute to eliminate the raw flour taste while helping create a creamy sauce later.
- Build the Creamy Sauce
- Slowly pour the chicken broth into the pot while stirring constantly.
- Adding the liquid gradually helps keep the sauce smooth and lump-free.
- Once the broth is incorporated, pour in the milk and stir again.
- Increase the heat slightly and bring the mixture to a gentle simmer.
- The sauce will begin thickening as it heats.
- Cook the Gnocchi
- Add the gnocchi directly into the simmering sauce.
- Stir frequently to prevent sticking.
- Allow the gnocchi to cook until soft, plump, and tender.
- As the gnocchi cooks, it releases starch that naturally thickens the sauce into a rich, creamy consistency.
- This process usually takes about 5 to 6 minutes.
- Finish the Dish
- Add the shredded chicken and frozen peas to the pot.
- Fold everything together until fully combined and heated through.
- Taste the sauce and adjust the seasoning with extra salt or pepper if needed.
- The final texture should be creamy, thick, and scoopable.
- Serve the gnocchi chicken pot pie hot in bowls.
Notes
- Gluten-free gnocchi brands vary in package size, so check the weight carefully.
- If using a larger package of gnocchi, add extra broth or milk as needed.
- Rotisserie chicken works perfectly for quick prep.
- Leftovers thicken as they sit, so add liquid while reheating if necessary.
- Store leftovers in the refrigerator in an airtight container for several days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 467 kcal
- Sugar: 9 g
- Sodium: 1227 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg