INGREDIENTS
1-1/2 c. shredded chicken breast (1/2 pound pre-cooked)
4 tbsp butter
12 ounces package gnocchi
1 large or 2 small stalks celery, thinly sliced
1 large shallot or small onion, chopped
1 teaspoon poultry seasoning
2 cloves garlic, pressed or minced
pinch dried thyme
2 c. chicken stock or broth
3 tbsp gluten flour
1 c. milk
1 c. sliced carrots
4 ounces mushrooms, sliced
1/2 c. frozen peas
seasoned salt and pepper to taste.
Step 1: Melt the butter in a hot Dutch Oven over medium-high heat. Once the butter has melted, add the carrots, mushrooms, celery, and shallots/onions to the pot. Mix well and cook for about 3 to 4 minutes, stirring until the mushrooms have released their liquid and evaporated. To taste, season with seasoning salt and pepper. Continue to cook, stirring often, slightly adjusting the heat down if needed until the vegetables have softened. This takes about 6 to 7 minutes more.
Step 2: To the pot, add the garlic, poultry seasoning, and dried thyme. Saute for about 1 to 2 minutes or until the garlic is aromatic.
Step 3: Over the vegetables sprinkle the flour. Stir well and cook for about 1 minute. Gradually pour in the broth, stirring to avoid the lumps. Now, add the milk and adjust the heat to medium-high. Bring everything to a boil, stirring often.
Step 4: Stir in the gnocchi, then adjust the heat to medium. Simmer for about 5 to 6 minutes until the gnocchi is tender, stirring occasionally. Now, add the chicken and peas. Stir and sprinkle with seasoned salt/pepper if needed.
Step 5: Into bowls, ladle the pot pie and serve with bread or your fav side item.
