Slimming World Chicken and Mushroom Pie – Half Syn
Winter warming goodness with only half a syn
I was looking through many of my slimming world resources this week looking for something to make with Chicken Fillets. Earlier in the week I been to the local butcher group and bought a ton of fillets. Most of the recipes I had come across had already been made and, I was looking for something new to add to the site. After a while, I stumbled across this recipe for Chicken and Mushroom pie and thought I would give it a go.
It was a success in the household. I thought I would try it out with the hoard of kids that we seemed to have over that evening. We had clear plates everywhere. Well, apart from a couple of bits of leek that had picked out. I consider that a success!
Made with a mash lid, no syns there
As flour is a forbidden fruit in Slimming World (well, it’s high in syns) we can’t use regular pastry for a lid on our pie. This recipe uses mashed potato with a little stock for a lid. In doing this, the syns are kept to a bare minimum. In fact, the half syn that the recipe carries is from the use of gravy granules. Gravy granules are necessary though, to thicken the sauce a little.

Slimming World Chicken and Mushroom Pie
Ingredients
For the lid
- 900 g Potatoes peeled and roughly chopped
- 85 ml vegetable stock
- Salt and Pepper to season
For the filling
- 4 Chicken Breast Fillets skinless & diced.
- 4 Baby Leeks finely chopped
- 4 Back bacon rashers all visible fat removed
- 6 Spring onions finely chopped
- 2 Cloves garlic crushed
- 300 g sliced mushrooms
- 400 ml chicken stock
- 1 level tsp chicken gravy granules
- 1 tsp mustard powder
- Small handful fresh tarragon finely chopped
- 1 Large beaten egg to glaze
- Fry Light
Instructions
For the lid
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Preheat the oven to 220 (Gas mark 7). Boil the potatoes for 25 minutes, or until tender. In the meantime, start the preparation for the filling.
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Drain and return to the pan. Mash with the 85 ml stock and set aside.
For the filling
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Lightly spray a large non-stick frying pan / wok with frylight and place over a medium heat.
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Add the diced chicken breast fillet and cook for 8 - 10 minutes, or until the chicken is cooked through and set aside.
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Lightly spray the large pan / wok with frylight again, and place over a medium high heat.
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Add the leeks, bacon, mushrooms, spring onion and garlic and stir-fry for 6 - 8 minutes.
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Stir in the stock, gravy granules and mustard powder.
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Season and bring to the boil, then simmer gently for 5-10 minutes, or until slightly thickened.
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Remove from the heat and stir in the chicken chunks and tarragon.
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Divide the mixture into 4 individual pie dishes, or spoon into a medium sized dish.
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Top each of the pies with the mashed potato to form a lid, and brush with the beaten egg to glaze.
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Bake in the oven for 20-25 minutes, or until bubbling and golden.
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