Chicken and mushroom pies

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

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


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

For the filling:

  • 4 skinless chicken breasts
  • Low calorie cooking spray
  • 4 baby leeks, finely chopped
  • 4 lean rashers of bacon, all visible fat removed and 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 of fresh tarragon, finely chopped
  • 1 large egg, lightly beaten


  1. Preheat your oven to 220°C/200°C Fan/Gas 7. Boil the potatoes in a large saucepan of boiling water for 15-20 minutes, or until tender. Drain, return to the pan and add the vegetable stock. Mash until smooth, season and set aside.
  2. Preheat a large, non-stick pan over a medium heat and cook the chicken breasts for 8-10 minutes on each side, or until cooked through. Allow to cool slightly and cut into large, bite-size pieces and set aside.
  3. Spray a pan with Frylight. Add the leeks, bacon, spring onions, garlic and mushrooms. Stir-fry over a high heat 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. Spoon this mixture into four individual pie dishes, or one medium-size one. Top each pie with the mashed potato to form a 'lid' and brush with beaten egg. Bake in the oven for 20-25 minutes or until bubbling and golden.

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