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Creamy Chicken and Gnocchi Pot Pie Recipe

Creamy Chicken and Gnocchi Pot Pie Recipe
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★★★★★

5.2 from 5 reviews

This Creamy Chicken and Gnocchi Pot Pie is a comforting, hearty dish perfect for cozy dinners. It combines tender shredded chicken, soft gnocchi, and a rich, creamy vegetable sauce infused with classic herbs and poultry seasoning, all within a gluten-free or regular flour-based creamy sauce. Ideal for those seeking a gluten-free or wholesome family meal, it’s easy to prepare and bursting with flavors and textures.

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

Fat and Flour

  • 4 tablespoons butter or vegan butter
  • 3 tablespoons gluten-free flour or all-purpose flour

Liquids

  • 2 cups chicken stock or broth
  • 1 cup milk (any kind, unsweetened almond milk works well)

Proteins and Pasta

  • 12 oz package gluten-free gnocchi
  • 1 1/2 cups shredded chicken breast (approximately 1/2 lb pre-cooked)

Seasonings

  • Homemade seasoned salt and pepper, to taste
  • 1 teaspoon poultry seasoning
  • Pinch dried thyme

Instructions

  1. Prepare the Vegetables: In a large skillet or pot, melt the butter over medium heat. Add the sliced carrots, mushrooms, celery, and chopped shallot or onion. Sauté until vegetables are tender and fragrant, about 5-7 minutes.
  2. Add Seasonings and Garlic: Stir in the minced garlic, poultry seasoning, dried thyme, seasoned salt, and pepper. Cook for another minute until the spices are aromatic.
  3. Make the Roux: Sprinkle the gluten-free or regular flour over the vegetables in the pan. Stir constantly for 2-3 minutes to cook the flour, which will help thicken the sauce.
  4. Add Liquids: Gradually whisk in the chicken stock/broth and milk to the flour and vegetable mixture. Stir continuously to avoid lumps. Bring mixture to a gentle simmer until it thickens, about 5-8 minutes.
  5. Add Gnocchi and Chicken: Fold in the gluten-free gnocchi and shredded cooked chicken breast. Cover the pot and cook until the gnocchi are tender and cooked through, approximately 3-5 minutes. Stir occasionally to prevent sticking.
  6. Adjust Seasonings and Serve: Taste and adjust the seasoned salt and pepper as needed. Serve the creamy chicken and gnocchi pot pie hot, garnished with fresh herbs if desired.

Notes

  • For a vegan version, use vegan butter, plant-based milk, and substitute chicken with seasoned tofu or mushrooms.
  • If not gluten-free, all-purpose flour and regular gnocchi can be used.
  • The dish can be prepared ahead and reheated gently on the stovetop.
  • Add peas or spinach for extra greens and nutrients.
  • Leftovers keep well refrigerated for up to 3 days.

Nutrition

Keywords: creamy chicken pot pie, gluten-free chicken recipe, chicken gnocchi, comforting dinner, easy pot pie, gluten-free gnocchi, creamy chicken dinner

Find it online: https://spatulaqueen.com/creamy-chicken-and-gnocchi-pot-pie-recipe/