Creamy Chicken & Mushroom Pie | Slimming


I asked my readers- "What food have you missed the most since starting Slimming World?".  There was an overwhelming response and I am going to try my best to create as many Slimming World friendly versions of your favourite meals as I can.

Next up I am attempting a creamy chicken & mushroom pie.

These individual pies are 5 syns each but if you use a mashed potato to top them instead of pastry they come out at just 1/2 a syn each!

Readers photos of this recipe

 Tag me in your pictures to get featured in the recipe!








Creamy Chicken & Mushroom Pie Recipe


You will need:


100ml chicken stock
2 skinless chicken breasts, chopped
2 onions, chopped
1 garlic clove, finely chopped
200g Chopped mushrooms
1 level tsp chicken gravy granules
2 tbsp fat free fromage frais
2 tbsp Quark
4 Medallions of smoked Bacon
A handful of fresh tarragon, finely chopped
Salt and freshly ground black pepper
1 egg, lightly beaten
25g ready-rolled light shortcrust pastry

Method:


Preheat your oven to 180°C/160°C Fan/Gas 4. Put the stock, chicken, onions, garlic and mushrooms in a pan and cook over a medium heat for 15-20 minutes, stirring often, until the onions have softened and the chicken is cooked through.

Add the gravy granules and stir well. Add the bacon and tarragon, seasoning, Quark and fromage frais. Leave to simmer for 5-10 mins until the sauce has thickened. Remove from the heat and allow to cool

Place the pie dish top down on the pastry and cut around to make the top. (Weigh it to make sure it is only 25g)

Brush the lips of the dishes with some of the beaten egg and full the dish with the chicken filling.

Top with the pastry and brush with the rest of the beaten egg over the pastry.  Cook for 18-20 minutes or until the pastry is cooked and golden.

1 Comments