Gnocchi-Top Chicken and Mushroom Pie

Ingredients

• 1 leek (large, sliced)
• 200 g mushrooms
• 2 cloves garlic (chopped)
• 2 tbsp butter (melted)
• 2 tbsp plain flour
• 1 tbsp Dijon mustard
• 400 ml chicken stock
• 0.5 tbsp fresh thyme
• 0.5 tbsp fresh sage
• 60 g crème fraîche
• 150 g cooked chicken (shredded; source also suggests a vegan replacement)
• 500 g fresh potato gnocchi
• 2 tbsp olive oil (for coating the gnocchi)
• 0.25 cup Parmesan (grated)

Steps

1. 1

   Preheat the oven to 190°C (375°F). Use a large saucepan, or an oven-safe pan if you plan to bake the pie in it.

2. 2

   Melt the butter in the pan over medium-high heat. Add the sliced leek and mushrooms, then sweat for 5–10 minutes, until softened.

3. 3

   Add the chopped garlic, fresh sage, and fresh thyme; mix to combine.

4. 4

   Reduce the heat to medium. Add the flour and mix it into the vegetables.

5. 5

   Add the crème fraîche, Dijon mustard, and chicken stock. Stir until the sauce begins to thicken slightly.

6. 6

   Stir in the shredded cooked chicken.

7. 7

   If your pan is not oven-safe, transfer the filling to a baking dish.

8. 8

   Put the gnocchi in a large bowl and drizzle with olive oil. Shake the bowl to coat the gnocchi evenly.

9. 9

   Add the grated Parmesan to the bowl and shake again until the gnocchi are coated.

10. 10

    Scatter the coated gnocchi over the chicken filling.

11. 11

    Bake for 20–25 minutes, until the gnocchi topping is golden and crispy. Serve.

Notes

The post suggests a vegan replacement for the cooked chicken but does not specify which replacement. The transcript additionally describes the pie as bubbling when done; the written post specifies a golden, crispy topping.

Nutrition per serving

• main
• pie
• comfort food
• baked
• autumn