One Pot Gnocchi Chicken Pie

• Butter or vegan butter: brings richness and a velvety base so start with a good quality brand for best flavor
• Carrots: add sweetness and color to the pot I always look for firm bright carrots at the market
• Mushrooms: build depth and a savory earthiness Choose mushrooms that are firm and deeply colored
• Celery: delivers a subtle herbal note Thinly sliced celery blends seamlessly into the sauce
• Shallot or onion: gives gentle sweetness and aromatic warmth Use whichever is freshest
• Homemade seasoning salt and pepper: lift all the flavors I like to mix my own with a pinch of garlic and paprika
• Garlic: brings unmistakable aroma and flavor Fresh cloves make a big difference
• Poultry seasoning and dried thyme: create that classic pot pie taste Opt for a blend with sage for extra coziness
• Gluten free flour or regular flour: helps thicken the broth I go for a superfine flour so the sauce is smooth
• Chicken stock or broth: forms the soul of the gravy Use low sodium and taste as you go
• Milk: adds creaminess Any milk works but I reach for unsweetened almond when making it dairy free
• Gluten free gnocchi: is what makes this recipe so comforting and filling Choose shelf stable packages with short ingredient lists
• Shredded chicken breast: gives protein and substance Rotisserie or pre cooked saves even more time
• Frozen peas: pop in color and sweetness No pot pie is complete without them

Step-by-Step Instructions

Sauté the Aromatics:

Heat a Dutch oven or large soup pot over medium high Add butter and melt until foamy Toss in sliced carrots mushrooms celery and shallot or onion Sauté while stirring until the mushrooms give off their liquid and that liquid evaporates about three to four minutes Season with homemade seasoning salt and pepper then continue to cook turning the heat down a notch if needed until the vegetables are fork tender this step takes about six to seven minutes and will build intense flavor

Boost the Flavor Base:

Add in minced garlic poultry seasoning and a generous pinch of dried thyme Stir constantly and let it cook until the garlic is very fragrant about one to two minutes you want it sizzling but not browning

Thicken the Pot:

Sprinkle flour evenly over the vegetables Stir well so each piece is coated and cook for one full minute which dissolves the raw flour taste

Add Liquids and Gnocchi:

Pour chicken stock in slowly stirring as you go to prevent lumps Add milk and turn the heat up to bring everything to a gentle simmer Once steaming and lightly bubbling stir in the gnocchi Lower heat to medium and simmer gently stirring every minute or so until the gnocchi turn tender and pillowy about five to six minutes

Finish and Serve:

Fold in shredded chicken and frozen peas Taste and adjust for salt and pepper if needed Scoop generous ladles into bowls and serve piping hot for full comfort effect

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Mushrooms have always been my favorite part of this recipe because they deepen every spoonful with earthy complexity More than once my family has sneaked extra servings just for the tender gnocchi and colorful veggies This pot pie quickly became a request even for birthday dinners

Storage Tips

This dish stores well in an airtight container in the fridge for up to three days When reheating add a splash of broth or milk to loosen up the sauce since gnocchi soaks up liquid If you want to freeze it let the pot cool completely then portion into freezer bags The texture is best within a month and the flavors grow richer after a day or two

Ingredient Substitutions

If you do not have gluten free gnocchi any shelf stable or refrigerated potato gnocchi works For a dairy free version use vegan butter and an unsweetened plant milk like soy or oat You can also swap mushrooms for more carrots or even a handful of spinach near the end for extra greens Rotisserie chicken saves time but any cooked chicken breast or thigh works beautifully

Serving Suggestions

Serve this dish steaming with a sprinkle of fresh herbs like parsley or thyme on top I love pairing it with simple green salads or a crusty gluten free bread to mop up the extra sauce For a little zing add a drop of hot sauce or a squeeze of lemon right before eating

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Cultural and Historical Context

Gnocchi has Italian roots but blends seamlessly into this American inspired chicken pot pie stew Growing up my family always reached for pot pie on special nights and now with gnocchi it feels even more festive and comforting This recipe draws from the tradition of creamy chicken stews topped with fluffy dumplings but packs the whole experience into a single pot

Recipe FAQs

→ What type of gnocchi works best for this dish?

Gluten-free gnocchi is ideal, but any potato gnocchi will give a pillowy texture. Adjust broth if using a larger package.

→ Can I substitute different vegetables?

Yes, add or swap with other vegetables such as green beans, corn, or spinach to suit your taste and season.

→ How can I make this dairy-free?

Use vegan butter and a non-dairy milk like almond or oat milk to keep the dish creamy while dairy-free.

→ Should the chicken be cooked beforehand?

Yes, use pre-cooked, shredded chicken breast, or leftover rotisserie chicken for ease and speed.

→ What’s the best way to reheat leftovers?

Warm gently on the stove with a splash of broth or milk to loosen the sauce and keep the gnocchi tender.

→ Can I freeze this meal?

This dish is best enjoyed fresh, as gnocchi may change texture when frozen and reheated, but short-term refrigeration works well.