Description
This One Pot Chicken Pot Pie Gnocchi is a comforting and hearty meal combining tender shredded chicken, fluffy gnocchi, and a medley of sautéed vegetables in a creamy broth. Made in just one pot, it’s a perfect weeknight dinner that’s easy to prepare and loaded with flavor.
Ingredients
Vegetables
- 3 carrots, chopped
- 4 celery stalks, chopped
- 1 onion, chopped
- 1 shallot, chopped
- 1 1/2 cups peas
- 3 cloves garlic, minced
Seasonings & Thickener
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1 tsp sweet paprika (optional)
- 1/2 tsp black pepper
- 2 tbsp arrowroot powder
Liquids & Others
- 1 tbsp olive oil
- 2 cups chicken broth
- 1 package gnocchi (17.5 oz)
- 1 lb shredded chicken
- 3/4 cup coconut milk
Instructions
- Chop and mince vegetables: Prepare the carrots, celery, onion, shallot by chopping them finely. Mince the garlic cloves to be ready for cooking.
- Sauté vegetables and garlic: Heat olive oil in a large pot or pan over medium heat. Add the chopped vegetables and minced garlic, cooking for 5 to 7 minutes until they become softened and fragrant.
- Add seasonings: Stir in garlic powder, onion powder, salt, sweet paprika (if using), and black pepper, coating the vegetables evenly with the spices.
- Add arrowroot powder: Sprinkle the arrowroot powder over the sautéed vegetables and stir well to incorporate it, which will help thicken the sauce later.
- Pour in chicken broth and simmer: Add the chicken broth to the pot and bring the mixture to a gentle simmer, allowing the flavors to meld and the arrowroot powder to thicken the liquid.
- Add gnocchi and shredded chicken: Stir the gnocchi and shredded chicken into the simmering broth, distributing everything evenly.
- Cook until gnocchi is tender: Let the mixture simmer for 5 to 7 minutes, stirring occasionally, until the gnocchi are cooked through and tender.
- Incorporate coconut milk: Stir in the coconut milk gently and allow the mixture to warm through without boiling, creating a creamy consistency.
- Serve warm: Dish out the creamy chicken pot pie gnocchi while warm and enjoy this comforting one-pot meal.
Notes
- Use arrowroot powder or cornstarch as a thickening agent to maintain a gluten-free version.
- For a richer flavor, substitute coconut milk with heavy cream or half-and-half if dairy is preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Feel free to add mushrooms or other vegetables to customize the dish.
- This recipe uses pre-cooked shredded chicken, making it convenient; rotisserie chicken works well.
