Can I get any more Midwestern?! The ULTIMATE comfort food wrapped up in a quick and easy pasta dish. Includes a handful of ingredients and comes together in a jiffy.
I totally slacked on this recipe and included lots of pre-made ingredients. It’s been a rough couple of weeks at the Hollingsworth house with illness and busy schedules. Feel absolutely free to swap out with fresh vegetables and herbs!
Chicken Pot Pie Gnocchi
Can I get any more Midwestern?! The ULTIMATE comfort food wrapped up in a quick and easy pasta dish. Includes a handful of ingredients and comes together in a jiffy.
Ingredients
- 4 tbsp butter
- 1 small onion, diced
- (1) 12 oz bag frozen vegetable mix (carrots, peas, corn and green beans)
- salt and pepper
- 1 tbsp minced garlic
- 1 tbsp thyme leaves, chopped (fresh or dried)
- 3 tbsp AP flour
- 2 cups chicken broth
- 1 cup whole milk
- 16 ounce gnocchi
- 2 cups cooked shredded chicken
- salt & pepper
- Parsley and parmesan for garnish
Instructions
- Heat a deep skilet or dutch oven over medium heat. Melt butter in the pan and then add onions and vegetable mix. Stir to coat and continue until vegetables are softened and fragrant about 10 minutes. Season with salt and pepper. Add garlic and thyme, sauting until fragrant, about 2 minutes.Sprinkle flour over vegetables to coat and cook for another minute. Slowly whisk in the chicken broth, avoiding lumps. Add in the milk, also whisking in slowly. Turn the heat up to medium-high and bring to a boil, stirring occasionally. Add the gnocchi and stir to combine. Turn heat down and let simmer, stirring frequently, until the gnocchi is tender, about 7-8 minutes. Stir in the chicken to heat through. Season with more salt and pepper.
