Gnocchi-Topped Chicken Pot Pie Recipe - Great British Chefs

Ingredients

• 2 tbsp of unsalted butter
• 1 tbsp of olive oil
• 500g of boneless and skinless chicken breast, or thighs, cut into bite-sized chunks
• 1 onion, finely chopped
• 2 large carrots, peeled and diced
• 2 celery sticks, finely chopped
• 3 garlic cloves, minced
• 2 tbsp of Doves Farm Organic Plain White Flour
• 500ml of chicken stock
• 200ml of double cream
• 1 tsp Dijon mustard
• 1 tsp dried thyme, or 1 tbsp fresh thyme, finely chopped
• 2 sprigs of fresh rosemary, needles stripped and chopped
• 200g of frozen peas
• fresh parsley, chopped, for garnish
• 600g of floury potatoes, (e.g. Maris Piper or Russet), peeled and chopped into chunks
• 2 garlic cloves, finely minced
• 2 tbsp of fresh parsley, finely chopped
• 1 tbsp of fresh thyme, finely chopped
• 150g of Doves Farm Organic Pasta Flour
• 50g of semolina flour
• 1 Freshlay Farms Golden Yolker® egg, beaten
• 1 handful of grated Parmesan
• olive oil, for the gnocchi
• 1 handful of fresh parsley, chopped