Chicken Gnocchi Stew
All the classic flavors of chicken pot pie in an easy to make bowl of chicken stew loaded with tender pillows of gnocchi goodness.
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.