Thursday, May 25, 2017

Chicken and mushroom pies

Serves: 4
Cook time: Ready in about 1 hour
Ready in: Over 60 Minutes
Freezer friendly
Syns per serving: ½

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


    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.

    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.

    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.

    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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