Chicken and mushroom pies

Serve up these comforting pies in a pot

3 ratings

1 hour
Serves 2
2 of 5 a day

Nutrition: Per serving

Kcal435
Fat8.5g
Salt0.5g
Sugar9.2g

Recipe by: World Cancer Research Fund | cancer and nutrition experts

A traditional chicken pie is made with pastry, which makes it high in calories. Top these delicious hot pots with mashed potatoes instead, and use milk rather than cream for the sauce. This creates a lighter but equally satisfying meal.

Ingredients

1 teaspoon vegetable oil
1 small onion, chopped
200g chicken breasts, diced
160g mushrooms, sliced
200ml reduced-salt chicken stock
1 tablespoon flour
150ml skimmed milk, plus 1 tablespoon for the potatoes
1 teaspoon wholegrain mustard (or to taste)
Freshly ground black pepper
350g potatoes, diced
160g salad leaves

Method

Preheat the oven to 180ºC/Fan 160ºC.
Heat the oil over a medium heat in a large saucepan then add the onion and chicken. Cook for 5 minutes, then add the mushrooms and cook for a further 5 minutes until the chicken is golden.
Add the stock, bring to the boil then reduce the heat and allow to simmer for 15 minutes until the chicken is cooked through.
In a small bowl, mix the flour with a little milk until smooth. Add the flour mixture and remaining milk to the pan and bring to the boil over a medium heat, stirring continuously until the sauce thickens. Stir in mustard and black pepper.
Meanwhile, boil potatoes for 15–20 minutes until soft. Drain and mash; stir in 1 tablespoon of milk and season with black pepper.
Spoon the chicken mix into two individual pie dishes and top with mash. Place on a baking tray, then bake for about 25 minutes or until potato is golden.
Serve immediately with the side salad.