Chicken Pot Pie Gnocchi

Ingredients

• 1.5 lb boneless chicken thighs
• 2 tbsp arrowroot starch (Or cornstarch.)
• 0.5 onion (Small, diced.)
• 3 cloves garlic (Minced.)
• 3 carrots (Diced.)
• 2 tsp poultry seasoning (Or Italian seasoning with a pinch of sage.)
• 0.25 tsp black pepper
• 0.25 tsp sea salt
• 2 cup low-sodium chicken broth
• 3 stalks celery (Diced.)
• 1 cup frozen peas
• 32 oz shelf-stable gnocchi (Use gluten-free gnocchi if needed.)
• 0.5 cup coconut milk (Or cream.)
• 0.5 cup Parmesan cheese (Optional; plus more for serving if desired.)

Steps

1. 1

   Place the chicken thighs in the slow cooker. Sprinkle the arrowroot starch over the chicken and gently toss to coat.

2. 2

   Add the diced onion, minced garlic, diced carrots, poultry seasoning, black pepper, sea salt, and chicken broth.

3. 3

   Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.

4. 4

   Pull the chicken into smaller chunks in the slow cooker.

5. 5

   Add the diced celery, frozen peas, gnocchi, coconut milk, and Parmesan if using. Stir everything together thoroughly.

6. 6

   Cover and cook on LOW for 30 minutes. Keep the lid shut during cooking, until the gnocchi is soft and pillowy.

7. 7

   Serve warm, topped with extra Parmesan if desired.

Notes

The stated cooking duration is 4–6 hours on LOW or 2–3 hours on HIGH, followed by 30 minutes on LOW. The recipe does not specify a slow-cooker size or a more detailed serving quantity for the extra Parmesan.

Nutrition per serving

• main
• slow-cooker
• comfort food
• dinner
• gluten-free option
• dairy-free option