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I used to beg for chicken and dumplings or pot pie as a kid, and this gnocchi mashup nails both in one cozy dish. One pot means less fuss and the whole place smells amazing in less than an hour. Seriously, from start to finish, it's all right in the same pot.
My family went wild for the puffy gnocchi the first time I made it. This dish instantly became our go-to whenever someone asks for a bowl of comfort.
Dreamy Ingredients
- Frozen peas: sweet and colorful little pops, grab bags with deep green peas for the best look
- Shredded chicken breast: toss in rotisserie chicken if you want this even quicker, gives a solid protein punch
- Gluten free gnocchi: these soft bites bring that next level coziness, potato-based ones are fluffy
- Milk: brings everything together creamy-style, unsweetened almond milk works if you need dairy free
- Chicken stock or broth: key for backbone flavor, go for low-salt options so you can control the taste
- Gluten free or all purpose flour: thickens up the sauce, just make sure it’s ground super fine
- Dried thyme: ups the earthy flavors, perfect for chicken dishes
- Poultry seasoning: packs in sage and thyme for the classic vibe, fresh spices always hit harder
- Garlic: makes things smell and taste awesome, fresh-minced gives best kick
- Homemade seasoned salt and pepper: gives a big flavor bump, add garlic and onion powder to your mix for even more punch
- Shallot or onion: gives a little sweetness in the background, grab ones that feel heavy and not mushy
- Celery: classic for pot pie, brings brightness, get crisp stalks that snap
- Mushrooms: deep flavor comes from cremini or white buttons, slice them the same for best browning
- Carrots: bring some natural sweetness and color, pick firm ones without cracks
- Butter or plant-based butter: rich and softens the veggies, dairy or vegan both work depending on what you like
Simple Steps
- Serve It Up:
- Ladle out the bubbly mix into bowls. Chow down while it's warm and cozy.
- Mix Chicken and Peas In:
- Add shredded chicken and frozen peas straight into the pot. Stir it all around and let it warm a few minutes until everything's hot.
- Bounce in the Gnocchi:
- Toss in the gnocchi, drop heat to medium, and stir as it cooks. The gnocchi will puff up and turn nice and soft, usually in five or six minutes. Now’s a good time to taste for salt or pepper.
- Pour in the Liquids:
- Slowly pour in stock, stirring so nothing gets clumpy. Mix in the milk next, boost the heat up a bit, then bring it all to a gentle bubble.
- Stir In the Flour:
- Sprinkle flour all over the veggies. Stir to coat, and keep going for about a minute to lose that raw flour taste.
- Add Spices:
- Bump in your garlic, poultry seasoning, and thyme. Give it all a good stir for a minute or two, and take a moment to smell all the herby goodness.
- Keep Softening the Veg:
- Season up the veggies and keep sautéing. If things get too brown too fast, drop the heat a bit. Let everything go for about six or seven minutes, giving a stir every now and then.
- Chop Up the Veggies:
- Grab your knife and cut up all the carrots, mushrooms, celery, and onion or shallot so they cook even.
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Soft gnocchi that soak up all the wonderful sauce? Count me in. My kids love sneaking extra peas around the table and there’s always a silly squabble for the very last scoop.
Leftover Hacks
Stash leftovers in a firm-lid container in the fridge, and eat them within three days. Gnocchi will drink up some of that sauce as it sits, so toss in a splash of broth or milk when reheating. Microwave in shorter bursts and give it a stir each time—keeps it from drying out.
Swap Ideas
Short on time? Just use rotisserie or leftover chicken. Dairy free folks, try vegan butter and oat or almond milk—both are tasty. Feeling wild? Use pumpkin or sweet potato gnocchi and even toss in quick-cooking veggies like corn or green beans.
Ways to Serve
This dish rocks all by itself, but pile up a leafy salad and some crunchy bread to make it feel extra special. Scatter on some chives or parsley for a splash of green and a fresh kick.
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Family Feels and Traditions
So many families, including mine, turn to chicken pot pie for comfort food vibes. This one brings all those tastes together so much faster than any crust would. Sunday evenings, we crowd in the kitchen to chop and stir and sneak tastes. If there’s extra turkey after Thanksgiving, it’s fair game for throwing in here.
Recipe FAQs
- → Is it ok to use either gluten free or regular gnocchi here?
Yep, both are just fine. For a 16oz pack, just bump the milk and broth up a little for more sauce.
- → Want to skip the dairy?
Just grab some vegan butter and your choice of non-dairy milk—like almond milk. Works great.
- → What veggies could I use instead?
Throw in whatever you’ve got—spinach, corn, even green beans. It’s super flexible for mixing up colors and flavors.
- → Could rotisserie chicken go in?
Definitely! Grab a store-bought one, shred it, and stir it in close to the end for faster prep and big flavor.
- → I want the dish thicker. Tricks?
Doing the flour step as called for and letting it cook down makes it nicely thick. Add a spoonful more flour if you want to go extra thick.
- → Does it freeze well?
Honestly, it’s best right away. Leftovers can chill in the fridge up to three days. Gnocchi may get softer when reheated, but still tasty.