Description
A comforting and creamy one-pot meal combining soft gnocchi, hearty chicken, and mixed vegetables, offering the taste of a classic chicken pot pie without the fuss of a crust.
Ingredients
Scale
- 4 tablespoons butter
- 1 cup sliced carrots
- 4 ounces sliced mushrooms
- 1 large rib celery, thinly sliced
- 1 large shallot, chopped
- Seasoned salt and pepper
- 2 cloves garlic, minced
- 1 teaspoon poultry seasoning
- Pinch of dried thyme
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
- 12-ounce package gnocchi
- 1½ cups shredded cooked chicken breast
- ½ cup frozen peas
Instructions
- Step: Melt butter in a Dutch oven over medium-high heat. Add carrots, mushrooms, celery, and shallot, then season with salt and pepper; cook until the mushrooms release their liquid and vegetables soften.
- Step: Stir in the garlic, poultry seasoning, and dried thyme; cook for one minute until fragrant.
- Step: Sprinkle flour over the vegetables and stir until combined; slowly pour in chicken broth while stirring to avoid lumps, then add milk and bring to a gentle simmer.
- Step: Stir in the gnocchi and simmer for 5–6 minutes, stirring occasionally, until tender and plump.
- Step: Stir in the shredded chicken and frozen peas; taste and adjust seasoning before serving.
Notes
Shred chicken ahead of time to keep the process smooth. Use fresh garlic rather than jarred for a more aromatic sauce. Cook mushrooms long enough to evaporate moisture for a better texture. Add broth slowly to the flour mixture to ensure a silky sauce. Serve immediately as gnocchi is best when freshly cooked.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 467 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: one pot, chicken pot pie, gnocchi, comfort food, easy dinner