Syn Free Chicken and Mushroom “Pot” Pies | Slimming World

We love pie but sadly, pastry and Slimming World don’t mix. Which makes us very very sad. Puff pastry, shortcrust, even choux pastry used to feature regular on our weekly menu. So we made these Syn Free Chicken and Mushroom “Pot” Pies as an alternative.

Syn Free Chicken and Mushroom "Pot" Pies

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

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Luckily though, pie fillings are generally ok and easily adaptable, it just the pastry that isn’t, so this got us thinking of how else we could make a “pie”.

So we came up with these Syn Free Chicken and Mushroom “Pot” Pies – cook a jacket potato, scoop the inside out, fill with pie filling, put the potato on top and bake. Sounds pretty easy, right? that’s because it is!

Syn Free Chicken and Mushroom "Pot" Pies

Couple of words of warning. Make sure to take the pan off the heat before adding the quark – you don’t want it to split.

The Xanthan gum will thicken the sauce and stabilise it so it doesn’t split whilst it’s in the oven.

Xanthan Gum by the way is amazing as it’s syn free! You can get it down the gluten free aisle at the supermarket, or you can get it here from Amazon . Also a little bit goes a long way, it thickens anything hot or cold.

You could try other pie fillings in the jackets. We had chilli in them at the weekend & added some cheese on top.

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Syn Free Chicken and Mushroom "Pot" Pies

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Syn Free Chicken and Mushroom "Pot" Pies

Votes: 3
Rating: 5
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Prep Time

Cooking Time

people 10 minutes 1 hour



Slimming World 

255kcal 10

Smart Points (Flex/Freestyle)



Per people Per people Per people
Gluten Free icon
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
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  1. Microwave the potatoes until they are soft
  2. Scoop out the centre into a bowl
  3. Add some salt and freshly ground black pepper, then mash until smooth. Reserve the potato shells for later
  4. Fry onions and mushrooms until they are brown
  5. Add the diced chicken and chopped parsley
  6. Add the stock and white wine vinegar
  7. Reduce by half, this should take about 10-15 minutes. Then remove from heat
  8. Add 3 tbsp Quark, stir well to incorporate
  9. Place 200ml of the sauce into a jug and whisk in the xanthan gum a 1/4 of a tsp at a time. You will need to whisk well - and keep whisking!
  10. Return the thickened sauce to the pan and stir will - it will thicken!
  11. Continue stirring until it's thickened, add salt and pepper to taste
  12. Spoon into the potato shells
  13. Top each one with the mashed potato and cook in the oven until they are golden brown and the filling is piping hot

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!