Yield: 4 Servings
It only takes half an hour to make this One Pot Gnocchi Chicken Pot Pie! I am so excited to share this recipe with you! Because I know that you and your loved ones are going to love this! Try this recipe now, and prepare to fall in love. Enjoy!
Ingredients:
1 large or 2 small stalks of celery, thinly sliced
2 cloves garlic, pressed or minced
4 tbsp butter or vegan butter
homemade seasoned salt and pepper
A pinch of dried thyme
1-½ c shredded chicken breast (~½ pound pre-cooked)
2 c chicken stock or broth
12-ounce package of gluten-free gnocchi
4 ounces mushrooms, sliced
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)
1 large shallot or small onion, chopped
½ c frozen peas
1 c sliced carrots
1 tsp poultry seasoning
Directions:
Place a Dutch oven on the stove and turn the heat to medium-high.
Add butter and allow it to melt.
Add celery, onions, mushrooms, and carrots. Sauté the veggies for a few minutes until soft. Sprinkle salt and pepper to season.
Reduce the heat to medium, then cook the veggies for another 6 minutes.
Add dried thyme, poultry seasoning, and garlic. Sauté for a minute or until aromatic.
Add flour, then whisk and cook for about a minute or until a bit brown.
Add the chicken broth, then stir until well blended.
Add milk, then stir until well blended. Turn the heat up to medium-high, then allow the mixture to boil.
Add the gnocchi and stir until well combined.
Reduce the heat to medium, then simmer everything for about 5 minutes or until the gnocchi is tender.
Add the peas and chicken, then stir until just incorporated.
Serve and enjoy!
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