Gnocchi Chicken Pot Pie

Makes 4 serving

Ingredients

4 tablespoons Kerrygold® Unsalted Butter
1 cup cremini mushrooms, diced
1/2 cup carrots, diced
1/2 cup celery, diced
1/2 cup white onion, diced
2 cloves garlic, minced
1 teaspoon RealSalt® Seasoning Salt
1/2 teaspoon dried thyme
3 tablespoons King Arthur® All-Purpose Flour
2 cups chicken stock
1 cup heavy cream
12 oz package Ranna® Skillet Gnocchi
1 1/2 cups shredded chicken
1/2 cup frozen peas
1/2 cup Kraft® Sharp Cheddar Cheese
smoked salt and pepper, to taste
garnish
parsley, chopped

Directions

Heat a Dutch Oven over medium-high heat. Once hot, melt butter in the pan then add carrots, mushrooms, celery, and onion. Stir to coat the vegetables in butter then saute until the mushrooms release their liquid and it has evaporated, about 5 minutes. Season with seasoning salt and pepper, then continue to saute until vegetables are tender, another 5 minutes.

Add garlic and dried thyme then saute until garlic is fragrant, about a minute.

Sprinkle flour over vegetables then stir to combine and cook for 1 minute. Slowly pour in chicken stock while stirring to avoid lumps then add milk and turn heat up to medium-high. Bring mixture to a bubble, stirring occasionally until the sauce has thickened.

Add gnocchi and stir to combine. Turn heat down to medium then simmer, stirring frequently, until the gnocchi are tender, 6 minutes. Stir in chicken, peas and cheddar cheese. Cook until the cheese has melted and the chicken and peas are warm, about 3 minutes. Taste for seasoning and add seasoned salt and/or pepper if necessary.

Ladle into bowls, garnish with parsley.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://iowagirleats.com/one-pot-gnocchi-chicken-pot-pie/