If you want a quick yet quality dish to serve today, then you have got to try this one! This One-Pot Gnocchi Chicken Pot Pie is ready in under 30 minutes, how awesome is that? Perfect for a weeknight dinner. Enjoy!
INGREDIENTS :
- 2 c chicken stock or broth
- 1 c milk (any kind, I use unsweetened almond milk)
- 12-ounce package of gluten-free gnocchi
- 4 ounces mushrooms, sliced
- 1-1/2 c shredded chicken breast (~1/2 pound pre-cooked)
- 1/2 c frozen peas
- homemade seasoned salt and pepper
- A pinch of dried thyme
- 1 large shallot or small onion, chopped
- 3 tbsp gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
- 1 tsp poultry seasoning
- 1 large or 2 small stalks of celery, thinly sliced
- 2 cloves garlic, pressed or minced
- 4 tbsp butter or vegan butter
- 1 c sliced carrots
DIRECTIONS :
- Place a Dutch oven on the stove and turn the heat to medium-high.
- Add butter and allow it to melt.
- Add the onions, carrots, celery, and mushrooms. Sauté for a few minutes until soft.
- Add seasoning salt and pepper to taste, then stir until well blended.
- Reduce the heat to medium, then cook the veggies further for 6 more minutes.
- Add the garlic, dried thyme, and poultry seasoning. Sauté for about a minute or until aromatic.
- Add flour, then whisk and cook for about a minute to remove the raw taste.
- Add the chicken broth, then stir until well blended.
- Pour in milk, then stir until well blended as well. Adjust the heat to medium-high, then allow the mixture to boil.
- Add the gnocchi and stir until well mixed.
- Reduce the heat to medium. Simmer everything for about 5 minutes or until the gnocchi is soft.
- Add the peas and chicken, then stir until just mixed. Add salt and pepper to taste.
- Serve and enjoy!
