Creamy Chicken and Gnocchi Pot Pie Recipe
This Creamy Chicken and Gnocchi Pot Pie is a comforting, hearty dish that combines tender shredded chicken, pillowy gnocchi, and a medley of sautéed vegetables in a rich, creamy sauce. Perfect for a cozy weeknight dinner, it offers the classic pot pie flavors without the fuss of crust, making it both delicious and easy to prepare. Suitable for gluten-free diets when using gluten-free flour and gnocchi.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables and Aromatics
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1 large or 2 small ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- 2 cloves garlic, pressed or minced
Spices and Seasonings
- Homemade seasoned salt and pepper, to taste
- 1 teaspoon poultry seasoning
- Pinch dried thyme
Proteins and Dairy
- 1 1/2 cups shredded chicken breast (approximately 1/2 lb pre-cooked)
- 4 Tablespoons butter or vegan butter
- 1 cup milk, any kind (unsweetened almond milk works well)
Other
- 3 Tablespoons gluten-free flour or all-purpose flour (if not gluten-free)
- 2 cups chicken stock or broth
- 12 oz package gluten-free gnocchi
Instructions
- Prepare the vegetables: Heat the butter or vegan butter in a large skillet over medium heat. Add the sliced carrots, mushrooms, celery, and chopped shallot or onion. Season with homemade seasoned salt and pepper. Sauté until the vegetables are tender, about 5-7 minutes.
- Add aromatics and seasoning: Stir in the minced garlic, poultry seasoning, and dried thyme. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Create the roux: Sprinkle the gluten-free or all-purpose flour over the sautéed vegetables and stir well to combine. Cook the mixture for 2-3 minutes to remove the raw flour taste, stirring constantly.
- Make the creamy sauce: Gradually whisk in the chicken stock and milk, continuously stirring until the sauce thickens and becomes smooth, about 3-5 minutes. Adjust the seasoning with additional salt and pepper as needed.
- Cook the gnocchi: Add the gluten-free gnocchi to the sauce and cook according to package instructions, usually 2-3 minutes, until the gnocchi float to the surface and are tender.
- Add the chicken: Stir in the shredded chicken breast, ensuring it is heated through and coated with the creamy sauce. Simmer for an additional 2-3 minutes to meld flavors.
- Serve: Spoon the creamy chicken and gnocchi mixture into bowls or a baking dish and serve hot. Optionally garnish with fresh herbs such as parsley or thyme for added flavor and color.
Notes
- To keep this recipe gluten-free, ensure you use gluten-free gnocchi and gluten-free flour.
- You can substitute chicken stock with vegetable broth for a lighter flavor.
- For a vegan version, use vegan butter, plant-based milk, and substitute chicken with firm tofu or chickpeas.
- If you prefer a thicker sauce, increase the flour slightly or reduce the milk.
- This dish can be made ahead and reheated gently on the stove or in the oven.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: creamy chicken pot pie, gluten-free gnocchi recipe, chicken and gnocchi, easy comfort food, gluten-free dinner, creamy chicken stew
