Sauté the Vegetables: In a Dutch oven or large soup pot over medium-high heat, melt the butter. Add carrots, mushrooms, celery, and shallots/onions. Sauté until the mushrooms release their liquid and it evaporates (about 3-4 minutes). Season with homemade seasoned salt and pepper, and continue sautéing until the vegetables are tender (6-7 minutes).
Add Garlic and Seasonings: Add garlic, poultry seasoning, and dried thyme to the pot. Sauté until fragrant (1-2 minutes).
Make the Base Sauce: Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for 1 minute. Slowly pour in the chicken broth while stirring to avoid lumps. Add the milk, increase heat to medium-high, and bring to a simmer. Once simmering, add the gnocchi. Stir, reduce heat to medium, and simmer for 5-6 minutes, or until the gnocchi are tender, stirring frequently.
Add Chicken and Peas: Stir in the shredded chicken and frozen peas. Adjust seasoning with additional seasoned salt and/or pepper if necessary. Let everything heat through for another 2-3 minutes.
Serve: Ladle the creamy gnocchi chicken pot pie into bowls and enjoy the rich, comforting flavors!
Serving and Storage Tips:
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