One Pot Gnocchi Chicken Pot Pie

• 분량: 4 servings
• 활동 시간: 20 minutes
• 총 시간: 45 minutes

재료

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

방향

Saute veggies

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.

Saute

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

Thicken

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.

영양 정보

• 칼로리: 467 kcal
• 지방 전체: 19 g
• 포화 지방: 10 g
• 불포화 지방: 7 g
• 트랜스 지방: 0.5 g
• 콜레스테롤: 80 mg
• 나트륨: 1227 mg
• 탄수화물 전체: 50 g
• 식이섬유: 5 g
• 총 당류: 9 g
• 단백질: 25 g