Ingredients
– 1 pound of boneless, skinless chicken breasts
– 1 cup gnocchi (store-bought or homemade)
– 1 cup diced carrots
– 1 cup frozen peas
– 1/2 cup diced onions
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 refrigerated pie crust
Equipment Needed
– Large pot or Dutch oven
– Cooking spoon
– Measuring cups and spoons
– Knife and cutting board
– Baking dish for the pie
– Rolling pin (if rolling dough for homemade crust)
Step-by-Step Instructions
First, I like to start by cooking the chicken. In a large pot, I add the olive oil over medium heat and throw in the diced onions, letting them sauté until they’re soft. Then, I add the chicken, sharing a bit of time with the garlic to infuse the flavors. Once the chicken is browned all around, I pour in the chicken broth, cover, and allow it to simmer until the chicken is fully cooked through. Once cooked, I remove the chicken to shred it and return the broth to a boil. (See the next page below to continue steps…)