ONE-POT GNOCCHI CHICKEN POT PIE

Yield: 4 Servings

If you want a quick yet quality dish to serve today, then you have got to try this one! This One-Pot Gnocchi Chicken Pot Pie is ready in under 30 minutes, how awesome is that? Perfect for a weeknight dinner. Enjoy!

Ingredients:

2 c chicken stock or broth

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

12-ounce package of gluten-free gnocchi

4 ounces mushrooms, sliced

1-1/2 c shredded chicken breast (~1/2 pound pre-cooked)

1/2 c frozen peas

homemade seasoned salt and pepper

A pinch of dried thyme

1 large shallot or small onion, chopped

3 tbsp gluten-free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)

1 tsp poultry seasoning

1 large or 2 small stalks of celery, thinly sliced

2 cloves garlic, pressed or minced

4 tbsp butter or vegan butter

1 c sliced carrots

Directions:

Place a Dutch oven on the stove and turn the heat to medium-high.

Add butter and allow it to melt.

Add the onions, carrots, celery, and mushrooms. Sauté for a few minutes until soft.

Add seasoning salt and pepper to taste, then stir until well blended.

Reduce the heat to medium, then cook the veggies further for 6 more minutes.

Add the garlic, dried thyme, and poultry seasoning. Sauté for about a minute or until aromatic.

Add flour, then whisk and cook for about a minute to remove the raw taste.

Add the chicken broth, then stir until well blended.

Pour in milk, then stir until well blended as well. Adjust the heat to medium-high, then allow the mixture to boil.

Add the gnocchi and stir until well mixed.

Reduce the heat to medium. Simmer everything for about 5 minutes or until the gnocchi is soft.

Add the peas and chicken, then stir until just mixed. Add salt and pepper to taste.

Serve and enjoy!

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