One Pot Gnocchi Chicken Pot Pie

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 71.

	this recipe	typical
fat	0%	15%
liquid	0%	156%
dairy	0%	47%
salt	0%	1%
vegetables and beans	0%	123%
protein add	0%	150%

Where it stands out

• #1 of 71 for bottom crispness
• #1 of 71 for browning depth
• #1 of 71 for filling set
• #1 of 71 for fruit flavour

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

57 g	4 Tablespoons butter or vegan butter
128 g	1 cup sliced carrots
113 g	4 oz mushrooms (sliced)
40 g	1 large or 2 small ribs celery (thinly sliced)
150 g	1 large shallot or small onion (chopped)
	homemade seasoned salt and pepper
6 g	2 cloves garlic (pressed or minced)
2 g	1 teaspoon poultry seasoning
	pinch dried thyme
22 g	3 Tablespoons gluten free flour (or AP flour if not GF)
480 g	2 cups chicken stock or broth
244 g	1 cup milk (any kind, I use unsweetened almond milk)
340 g	12 oz package gluten free gnocchi
227 g	1-1/2 cups shredded chicken breast (~1/2lb pre-cooked)
72 g	1/2 cup frozen peas

Method: 3 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was awesome! Thanks for sharing this recipe. Using the gluten free gnocchi was a great way to have a deconstructed gluten free chicken pot pie. I used a 16 oz pack of gnocchi and used 3 cups of chicken broth and 1.5 cups of almond milk and it worked out w” — a cook, 5.0★

“This meal has received rave reviews from my family; my husband specifically said “keep this recipe close” and has enjoyed the leftovers even more than the first night. I used a 16-oz box of gnocchi with 3/4 to 1 additional cup of broth/milk and have been able ” — a cook, 5.0★