Gnocchi Chicken Pot Pie

Tags: dinner - chicken - GF - GF dinner - GF chicken
Active Time: 30 minutes
Passive Time: N/A
Serves: 6

Easy dish reminiscent of chicken pot pie but cooked in one pot and using gnocchi instead of crust

Iowa Girl Eats

• Chicken breast: ~3/4 pound raw
• Salt and pepper: to taste

• Vegetable oil: 2 tbsp

• Butter: 4 tbsp

• Carrots: 2-3, diced
• Celery: 1-2 small stalks, diced
• Shallot: 1, diced

• Garlic: 4 cloves, minced
• Dried thyme: 1/2 tsp

• Flour: 3 tbsp

• Chicken broth: 2 cups
• Milk: 1 cup

• Gnocchi: 12-16 oz

• Frozen peas: 1/2 cup

• Sub GF flour and GF gnocchi to make dish GF (I have only ever made the GF version and it works very well!)
• If using 16 oz gnocchi, increase the milk to 1.25 cups and broth to 2.25 cups

1. Thinly slice chicken breasts and season with salt and pepper. Heat vegetable oil in a skillet and cook chicken breasts until cooked through. Shred after cooled
2. While chicken is cooking, add butter to a Dutch oven over medium heat. Add carrots, celery, and shallots. Season with salt and pepper and stir, cooking for about 10 minutes
3. Add garlic and dried thyme, then saute for another 1-2 minutes
4. Sprinkle flour over vegetables and stir to combine, then cook for a minute. Slowly pour in chicken broth while stirring, then add milk. Turn up heat until mixture comes to a bubble, stirring occasionally. Add gnocchi and stir. Turn down heat to medium and simmer, stirring frequently, until gnocchi are tender, about 6 minutes
5. Stir in chicken and peas. Taste and season with salt and pepper. Ladle into bowls and serve