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Gnocchi Chicken Pot Pie Recipe

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This recipe for Gnocchi Chicken Pot Pie is from Martell Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T. butter
1 c. sliced carrots
4 oz. mushrooms, sliced
1 large or 2 small stalks celery, thinly sliced
1 large shallot or small onion, chopped
salt and pepper
2 garlic cloves, pressed or minced
1 tsp. poultry seasoning
pinch of dried thyme
3 T. flour
2 c. chicken stock or broth
1 c. milk
12 oz. pkg. mini gnocchi
1 ˝ c. shredded chicken breast (~˝ lb. pre-cooked)
˝ c. frozen peas
Directions:
Directions:
Heat a Dutch oven over medium-high heat. Once hot, add butter in pan then add carrots, mushrooms, celery, and shallots/onions. Stir to coat vegetables in butter, then sauté until mushrooms release their liquid and it has evaporated, 3 - 4 minutes. Season with salt and pepper then continue to sauté, turning the heat down slightly if necessary, until vegetables are tender, about 6 - 7 minutes. Add garlic, poultry seasoning, and dried thyme then sauté until garlic is very fragrant, 1 - 2 minutes. Sprinkle flour over vegetables, then stir to combine and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps. Add milk and turn up heat to medium-high. Bring mixture to a bubble, stirring occasionally, then add gnocchi; stir to combine. Turn the heat down to medium n simmer, stirring frequently until gnocchi are tender, 5 - 6 minutes. Stir in chicken and peas; taste, then add additional salt and pepper if needed.
Number Of Servings:
Number Of Servings:
4

 

 

 

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