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!
Servings: 4
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
Did you make Chicken Pot Pie Gnocchi? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.