I admit I may have a slight obsession with all things chicken pot pie related. There’s something absolutely irresistible about the luscious, creamy gravy loaded with vegetables and tender chunks of chicken all enclosed in a flakey pastry crust. Just thinking about it is making my mouth water! This chicken gnocchi stew captures all the wonderful flavors of a delectable chicken pot pie without all the work of making a pie crust. The gnocchi are soft pillows of goodness that make this chicken stew one that tastes just like chicken pot pie but in a bowl.
Even though this meal is made from scratch, it’s both economical to make and comes together quickly and easily on your stovetop in just one pot. That makes cleanup a breeze!
Start by melting butter in a large pot over medium heat.
Add diced onion, diced celery and diced carrots. This trifecta of vegetables is referred to as a “mirepoix”, the fundamental basis for many classic soups, stews and sauces.
Sauté until softened, about 8-10 minutes, stirring often.
Add sliced mushrooms, minced garlic, adobo seasoning and thyme. Cook until fragrant, stirring continuously for about a minute.
Sprinkle flour over veggies and stir to coat them.
Add chicken broth stirring continuously.
Add milk, stirring continuously.
Increase heat and bring mixture to a simmer. Add the shredded chicken, frozen peas and gnocchi to the pan.
Simmer until gnocchi are tender and broth is hot and thickens, about 5-10 minutes.
Taste and season with salt and pepper if needed.
This stew comes together so quickly and I can get a tasty, nutritious meal on the table in about 45 minutes. I never get any complaints from my family when I serve this for dinner.
Round out the meal and serve this stew with these easy to make Homemade Buttermilk Biscuits. Learn how to get these freshly baked, light and fluffy buttermilk biscuits with a tender crumb on the table in just a few quick minutes. They’re the perfect “mop” to swab up any of the delectable gravy in the bottom of your bowl.
Chicken Gnocchi Stew
Equipment
- 1 large Dutch oven pot
Ingredients
- 4 tbsp butter
- 2 stalks celery, diced
- ½ cup yellow onion, diced
- 2 medium carrots, peeled and diced
- 7 oz can sliced mushrooms, drained
- 3 cloves garlic, minced
- 1 tsp Adobo seasoning
- ¼ tsp dried thyme
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup milk
- 12 oz gnocchi
- 1½ cups shredded cooked chicken
- 1 cup frozen peas
- salt and pepper, to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion, diced celery and diced carrots.
- Sauté until softened, about 8-10 minutes, stirring often.
- Add mushrooms and stir to combine.
- Add minced garlic, adobo seasoning and thyme. Cook until fragrant, stirring continuously for about a minute.
- Sprinkle flour over veggies and stir to coat them.
- Add chicken broth and milk whisking continuously.
- Increase heat and bring mixure to a simmer.
- Add the shredded chicken, frozen peas and gnocchi to the pan.
- Simmer until gnocchi are tender and broth is hot and thickens, about 5-10 minutes.
- Taste and season with salt and pepper.
Did You Make This?
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John 6:35
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