Chicken Pot Pie Gnocchi

It's been hotter than Hades in Oklahoma this summer.  It's almost October and it is still 91 degrees as I'm typing this.  We are in a severe drought.  Yards are brown.  Gardens are meh.  As of mid September we've had 40 days that were 100 degrees or over.  It's the time of year that I'm getting tired of grilling and I'm ready for the comfort food of fall.  Except it doesn't feel like fall outside.  We had one day recently that wasn't 100 degrees.  It wasn't cool by any means, but I didn't care, I was making some indoor comfort food and willing the weather to cool down.  Even though Mr. Devilish Dish loves to grill or use his smoker almost daily, more than grilling, he loves a good pot pie.  I knew this recipe would lure him away from the back patio and inside for some comfort food.  This Chicken Pot Pie Gnocchi has all of the creamy, savory flavor of a good chicken pot pie filling, without the effort of making a crust or assembling a pie.  A package of gnocchi is the perfect substitution for the flavor and texture of a pie crust.  It reminds me of dumplings in chicken and dumplings.  In fact this recipe is like a mash up of a pot pie and chicken and dumplings.  Making it the perfect comfort food.  Especially if you are lucky enough to get some cooler weather.  

This is the most delicious comfort food
dinner.  It's like a cross between
chicken pot pie and chicken and 
dumplings but so easy to prepare
in one pot!

Sauté the carrots, celery and shallots.

Add the seasonings and garlic.

Coat with flour.

Cook for an additional minute.
The flour is your thickener.
Cooking it for a minute or two
will cook out the raw flour flavor.

Add the chicken stock and milk.
Kick the heat up so it starts to 
thicken.  Add your gnocchi and 
cook until it is cooked.
(I followed the package directions
for the correct internal temperature.)

Once the gnocchi is cooked,
add your shredded chicken and peas
and cook until heated through.

Season with salt and pepper and 
enjoy this delicious comfort food meal.

CHICKEN POT PIE GNOCCHI

2 tablespoons olive oil
1 cup diced carrots
1 cup diced celery
2 small or 1 large shallot, diced
2 garlic cloves, minced
1 teaspoon poultry seasoning
1/8 teaspoon dried thyme
3 tablespoons all-purpose flour
2 cups chicken stock
1 cup whole milk
1 package refrigerated gnocchi
1 1/2 - 2 cups shredded cooked chicken
1/2 cup frozen peas

Heat olive oil in a Dutch oven over medium heat.  Add the carrots, celery and shallot and sauté approximately 5-7 minutes until the vegetables begin to lightly brown and slightly soften.  Add in the garlic, poultry seasoning and thyme.  Sauté for an additional 1-2 minutes.  Sprinkle the flour over the vegetables, coating well.  Cook for 1 minute.  Add the chicken stock and milk.  Turn the heat up to medium-high.  As soon as the mixture starts to boil and thicken , reduce to a simmer and add the gnocchi.  Simmer for 5-7 minutes until the gnocchi are cooked.  Stir in the shredded chicken and peas.  Heat through approximately 10 minutes.  Season with salt and pepper and serve.