Creamy Chicken and Gnocchi Pot Pie: A Cozy, Comforting Meal
A cozy, comforting pot pie with creamy sauce, tender chicken, gnocchi, and vegetables. Perfect for a warm, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish, Pot Pie
- Method: Bake
- Cuisine: American
Ingredients
- 4 Tablespoons butter or vegan butter
- 1 cup sliced carrots
- 4 oz mushrooms, sliced
- 1 large or 2 small ribs celery, thinly sliced
- 1 large shallot or small onion, chopped
- Homemade seasoned salt and pepper
- 2 cloves garlic, pressed or minced
- 1 teaspoon poultry seasoning
- Pinch dried thyme
- 3 Tablespoons gluten-free flour or all-purpose flour
- 2 cups chicken stock or broth
- 1 cup milk, any kind
- 12 oz package gluten-free gnocchi
- 1–1/2 cups shredded chicken breast (approx. 1/2 lb pre-cooked)
- 1/2 cup frozen peas
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a large skillet over medium heat. Add carrots, mushrooms, celery, and shallot. Season with salt, pepper, poultry seasoning, and thyme. Sauté until vegetables are tender, about 5–6 minutes.
- Add garlic and cook 1 minute until fragrant.
- Sprinkle flour over vegetables and stir to coat. Cook 1–2 minutes.
- Slowly whisk in chicken stock and milk until smooth. Bring to a simmer and cook until slightly thickened.
- Add gnocchi, shredded chicken, and peas. Stir to combine and heat through 2–3 minutes.
- Transfer mixture to a greased baking dish. Bake uncovered for 15–20 minutes until bubbly and lightly golden on top.
- Serve warm and enjoy.
Notes
- Use dairy-free milk and butter for a vegan-friendly version.
- Pre-cooked chicken saves time; leftover rotisserie chicken works well.