Chicken, mushroom and gnocchi pie

  • 55 mins cooking
  • Serves 4
  • Print


Chicken, mushroom and gnocchi pie
  • 1 tablespoon olive oil
  • 500 gram (1 pound) chicken thigh fillets, chopped coarsely
  • 30 gram (1 ounce) butter
  • 1 medium_piece (150g) brown onion, chopped finely
  • 2 clove garlic, sliced thinly
  • 300 gram (9½ ounces) mixed mushrooms, sliced thinly
  • 3 sprigs fresh thyme
  • 1 tablespoon plain (all-purpose) flour
  • 1/3 cup (80ml) dry white wine
  • 1/2 cup (125ml) chicken stock
  • 1/3 cup (80ml) pouring cream
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 500 gram (1 pound) gnocchi
  • 1/2 cup (40g) parmesan cheese, finely grated


Chicken, mushroom and gnocchi pie
  • 1
    Preheat oven to 220°C (200° C fan forced). Oil 1.5-litre (6-cup) ovenproof dish.
  • 2
    Heat oil in large frying pan, cook chicken until browned all over. Remove from pan.
  • 3
    Heat butter in same pan, cook onion, garlic, mushrooms and thyme until vegetables are tender. Add flour, cook, stirring, until mixture bubbles and thickens. Stir in wine, stock, cream and chicken. Bring to the boil, stirring until mixture boils and thickens slightly. Discard thyme. Stir in parsley, season to taste. Pour mixture into dish.
  • 4
    Meanwhile, cook gnocchi in large saucepan of boiling salted water about 3 minutes or until gnocchi floats. Drain well.
  • 5
    Spoon gnocchi over filling. Sprinkle with cheese. Bake uncovered, about 20 minutes or until browned lightly.

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