Description
Enjoy a cozy meal with our ONE POT GNOCCHI CHICKEN POT PIE! Ready in under 30 minutes, it’s perfect for busy weeknights—try it today!
Ingredients
Scale
- 5 tablespoons unsalted butter
- 3 medium carrots, sliced
- 3 celery ribs, diced
- 10 ounces cremini mushrooms, quartered
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 3 cups chicken stock
- 1 cup whole milk
- 16 ounces fresh potato gnocchi
- 2 1/2 cups cooked chicken, shredded
- 1 cup sweet peas
- 1 teaspoon fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- 1/4 cup all-purpose flour (or GF flour blend)
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon nutmeg (optional)
- Salt and freshly ground black pepper
Instructions
- Melt butter in a large skillet over medium heat. Sauté carrots, celery, onion, and salt for about 6-8 minutes until softened.
- Add mushrooms and garlic; cook for another 5 minutes until mushrooms release moisture.
- Stir in flour for thickening; cook for an additional 2 minutes.
- Gradually whisk in chicken stock and milk; mix in Dijon mustard and Italian seasoning.
- Bring to a gentle simmer; add gnocchi and cook uncovered for about 4-5 minutes until tender.
- Stir in cooked chicken and peas; simmer until heated through (about 3-4 minutes).
- Fold in chopped parsley and thyme; season to taste with salt and pepper.
- Let rest for five minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 85mg
Keywords: Feel free to use turkey instead of chicken or incorporate seasonal vegetables like spinach. For a gluten-free version, substitute all-purpose flour with a gluten-free blend.