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

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

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

  1. 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.
  2. Drain and return to the pan. Mash with the 85 ml stock and set aside.

For the filling

  1. Lightly spray a large non-stick frying pan / wok with frylight and place over a medium heat.
  2. Add the diced chicken breast fillet and cook for 8 - 10 minutes, or until the chicken is cooked through and set aside.
  3. Lightly spray the large pan / wok with frylight again, and place over a medium high heat.
  4. Add the leeks, bacon, mushrooms, spring onion and garlic and stir-fry for 6 - 8 minutes.
  5. Stir in the stock, gravy granules and mustard powder.
  6. Season and bring to the boil, then simmer gently for 5-10 minutes, or until slightly thickened.
  7. Remove from the heat and stir in the chicken chunks and tarragon.
  8. Divide the mixture into 4 individual pie dishes, or spoon into a medium sized dish.
  9. Top each of the pies with the mashed potato to form a lid, and brush with the beaten egg to glaze.
  10. Bake in the oven for 20-25 minutes, or until bubbling and golden.

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