Gnocchi Chicken & Mushroom Pie

Preparation

• Preheat your oven to 200°C/180°C fan/Gas mark 6.
• Peel and finely chop the onion. Peel and crush the garlic. Chop the mushrooms into quarters. Pick the thyme leaves. Chop the chicken into bite-sized pieces.
• Make up the chicken stock cube with 75ml boiling water per serving (so if you're cooking for 4 you'll need 300ml).

Make the pie filling

• Heat a dash of oil in a large frying pan over a medium heat. Cook the chicken in the pan for 7 - 8 minutes, until golden brown. Transfer from the pan and set aside.
• Melt the butter in the same pan, add the onion and cook for 6 - 8 minutes over a medium heat, until it starts to soften. Stir in the garlic and cook for 1 minute, until fragrant.
• Tip in the mushrooms and cook for another 5 minutes. Scatter the flour over the mushrooms, mix well and cook for 1 minute.
• Add the chicken stock and bring to a simmer, then add the double cream and simmer for 5 minutes, until thickened slightly.
• Stir in the thyme leaves and cooked chicken. Check the seasoning and adjust to taste with salt and pepper.

Assemble & bake the pie

• Transfer the filling to an approx. 23cm round pie dish.
• In a bowl, toss the gnocchi with a dash of olive oil and the Parmesan, until evenly coated.
• Scatter the gnocchi over the filling in one even layer. Bake for 25–30 minutes until the gnocchi is golden and crisp and the filling is bubbling at the edges.

Plate Up

• Plate up the Gnocchi Chicken & Mushroom Pie with the mixed leaf salad - then tuck in and enjoy!