Chicken Pot Pie Gnocchi
Perfect for leftover roast chicken or turkey, this Chicken Pot Pie Gnocchi is a comforting twist on a traditional favourite — all cooked in one pot in about 30 minutes!
You get all the chicken pot pie flavours without the fuss of making pastry, or baking in the oven. Using pre-cooked or leftover chicken, decreases the cook time significantly so you can have this delicious dinner ready in a snap.
How long does Chicken Pot Pie Gnocchi take to make?
You can have this ready to eat in about 30 minutes! Preparing the ingredients and gathering them all together takes about 10 minutes, and the cook time is about 20 minutes. Easy prep, and easy cooking means easy clean-up afterwards!
Let’s talk about the ingredients for Chicken Pot Pie Gnocchi
Chicken – Pre-cooked chicken, shredded, is the easiest ingredient to prep.
Gnocchi – Tender, pillowy gnocchi acts like the pastry or dumplings in this dish.
Vegetables – Carrots, celery, and shallots join sliced mushrooms and frozen peas for that classic pot pie flavour!
Spices – Poultry seasoning with some extra thyme make the meal prep even easier.
Can I Make Substitutions?
Chicken – Use leftover chicken, rotisserie chicken, or even Thanksgiving turkey! Any of these will work fantastically, just make sure to shred whatever you’re using into bite-size pieces.
Gnocchi – I love how gnocchi makes the Chicken Pot Pie Gnocchi so comforting and delicious. If you don’t have gnocchi or want to try something different, try egg noodles!
Spices – If you don’t have poultry seasoning, you can make your own and customize the flavour according to your taste.
Shallots – Shallots can be substituted with half a small white or yellow onion, finely diced.
Vegetable variations — As noted, you can change up the shallot. You can try different root vegetables such as potato, sweet potato, or parsnip. Green beans would be good, cut into small pieces.
Can Chicken Pot Pie Gnocchi be Gluten-Free?
Yes, this gnocchi dish can be gluten-free by substituting gluten-free gnocchi, and using alternative flours for thickening.
The Chicken Pot Pie Gnocchi Method
This recipe comes together so quickly, so prep all your ingredients first, before you start cooking.
First, dice your shallot, slice the carrots, celery, and mushrooms. Mince the garlic cloves.
Measure out your liquids — chicken stock and milk and have them ready to go.
Measure out your spices, and have your salt & pepper nearby as you will add this as you cook.
Shred your chicken, and have your peas measured out and ready. The chicken and peas are added last, just before serving.
You can serve the Chicken Pot Pie Gnocchi with hunks of crusty bread for dipping, or for a even more balanced dinner, alongside a dressed garden salad.
Chicken Pot Pie Gnocchi
Equipment
- 1 Large pot or dutch oven
Ingredients
- 4 Tablespoons butter
- 2 medium carrots peeled and sliced
- 2 stalks celery diced
- 1 cup sliced mushrooms
- 2 small shallots finely diced
- Salt & pepper to taste
- 2 cloves garlic minced
- 2 teaspoons poultry seasoning
- 1 teaspoon thyme
- 3 Tablespoons all-purpose flour
- 3 cups chicken stock or 750 ml
- 1 cup milk or 250 ml
- 1 package gnocchi 16 oz or 450g
- 2 cups cooked chicken or turkey shredded
- ½ cup frozen peas
Instructions
- In a large stock pot or dutch oven over medium-high heat, melt butter.
- Add carrots, celery, mushrooms, and shallots. Stir to coat in the melted butter. Cook for a couple of minutes, constantly stirring.
- Add salt & pepper, and continue cooking until carrots are tender, about 8-10 minutes. Turn the heat down slightly if necessary.
- Add garlic, poultry seasoning, and thyme, and stir until garlic is nice and fragrant, about 1-2 minutes.
- Add flour by sprinkling into the pot evenly, and stir until every bit is coated in flour, and cook for another minute.
- Add chicken stock and milk, and stir until blended.
- Bring to a bubbling boil and add gnocchi. Reduce heat to medium so it is lightly bubbling. Cook until gnocchi is done, about 5 more minutes.
- Add shredded chicken and peas. Taste, and add more salt & pepper if needed.
- To serve, divide the gnocchi dish among 4 bowls. Serve with a crusty bread for dipping.
Notes
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