One Pot Gnocchi Chicken Pot Pie

• portionen: 4 servings
• aktive zeit: 20 minutes
• gesamtzeit: 45 minutes

Zutaten

4 Tablespoons butter or vegan butter

1 cup sliced carrots

4 oz mushrooms (sliced)

1 large or 2 small ribs celery (thinly sliced)

1 large shallot or small onion (chopped)

homemade seasoned salt and pepper

2 cloves garlic (pressed or minced)

1 teaspoon poultry seasoning

pinch dried thyme

3 Tablespoons gluten free flour (or AP flour if not GF)

2 cups chicken stock or broth

1 cup milk (any kind, I use unsweetened almond milk)

12 oz package gluten free gnocchi

1-1/2 cups shredded chicken breast (~1/2lb pre-cooked)

1/2 cup frozen peas

Anweisungen

Heat a Dutch oven or large soup pot over medium-high heat. Melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Saute until the mushrooms release their liquid and the liquid has evaporated, 3-4 minutes. Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.

Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes.

Sprinkle flour over vegetables then stir to coat and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high. Bring mixture to a simmer, stirring occasionally, then add gnocchi and stir combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes. Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls then serve.

Nährwertangaben

• Kalorien: 467 kcal
• Gesamtfett: 19 g
• Gesättigtes Fett: 10 g
• Ungesättigtes Fett: 7 g
• Transfett: 0.5 g
• Cholesterin: 80 mg
• Natrium: 1227 mg
• Gesamtkohlenhydrate: 50 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 9 g
• Eiweiß: 25 g