Chicken and mushroom pies - Recipes - Slimming World

Chicken and mushroom pies

Chicken and mushroom pies
  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: About 1 hour
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • Syns per serving:
      ½

This simple chicken and mushroom pie recipe will be a huge hit with the whole family!

ingredients

  • 900g Maris Piper potatoes, peeled and roughly chopped
  • 85ml hot vegetable stock
  • Salt and freshly ground black pepper

For the filling:

  • 4 skinless and boneless chicken breasts
  • Low-calorie cooking spray
  • 4 baby leeks, finely chopped
  • 4 back bacon rashers, visible fat removed, roughly chopped
  • 6 spring onions, finely chopped
  • 2 garlic cloves, crushed
  • 200g baby button mushrooms
  • 2 portobello mushrooms, finely chopped
  • 400ml chicken stock
  • 1 level tbsp chicken gravy granules
  • 1 tsp mustard powder
  • A small handful fresh tarragon, finely chopped
  • 1 large egg, lightly beaten

method

  1. Preheat your oven to 220°C/fan 200°C/gas 7. Boil the potatoes for 15-20 minutes, or until tender. Drain, return to the pan and add the vegetable stock. Mash until smooth, then season and set aside.
  2. Lightly spray a large, non-stick pan with low-calorie cooking spray and place over a medium heat. Add the chicken breasts and cook for 8-10 minutes each side, or until cooked through. Allow to cool slightly, then cut into large, bite-size pieces and set aside.
  3. Lightly spray a non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the leeks, bacon, spring onions, garlic and mushrooms and stir-fry for 6-8 minutes. Stir in the stock, gravy granules and mustard powder. Season, bring to the boil, then simmer gently for 5-6 minutes, or until slightly thickened.
  4. Remove from the heat and stir in the chicken chunks and tarragon. Divide the mixture between 4 individual pie dishes, or spoon into 1 medium-size dish. Top each pie with the mashed potato to form a 'lid' and brush with the beaten egg. Bake in the oven for 20-25 minutes, or until bubbling and golden.

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