Chicken and Mushroom “Pot” Pies
Our Chicken and Mushroom "Pot" Pies are a great slimming friendly alternative to traditional pastry, whether you're counting calories or following a plan like Weight Watchers.
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NutritionPer Serving
- Calories255
- Carbs43g
- Protein18g
- Fat1g
- Saturates0.2g
- Sugars4g
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 to know in the blurb!
We love pie but sadly, pastry and slimming friendly meals don’t really mix! Most pastry is high in calories, but to make sure you aren’t missing out on all those great flavours, we made these Chicken and Mushroom “Pot” Pies as an alternative.
These pies have all the tastes of a traditional ‘’Pot Pie’’, but we’ve substituted the pastry for a jacket potato to make our Chicken and Mushroom “Pot” Pies slimming friendly!
Our Chicken and Mushroom “Pot” Pies are perfect for a cosy dinner and gives you the chance to get creative with fillings. Serve with lots of vegetables and enjoy!
What diets are these Chicken and Mushroom “Pot” Pies suitable for?
This recipe can be made gluten free as long as you swap out the following ingredients for gluten free versions;
- Chicken stock cube
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Chicken and Mushroom “Pot” Pies?
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Xanthan gum will thicken the sauce and stabilise it so it doesn’t split whilst it’s in the oven. You can get this in the gluten free aisle at the supermarket.
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How many calories are in these Chicken and Mushroom “Pot” Pies?
There are 255 calories per portion in these Chicken and Mushroom “Pot” Pies, which means they fall into our Everyday Light category.
These Chicken and Mushroom “Pot” Pies are perfect if you’re following a calorie controlled diet, and fit well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Microwave the potatoes until they are soft.
Step 2
Scoop out the centres into a bowl.
Step 3
Add some salt and freshly ground black pepper, then mash until smooth. Reserve the potato shells for later.
Step 4
Fry onions and mushrooms until they are brown.
Step 5
Add the diced chicken and chopped parsley.
Step 6
Add the stock and white wine vinegar.
Step 7
Reduce by half, this should take about 10-15 minutes. Then remove from heat.
Step 8
Add 3 tbsp quark, stir well to incorporate.
Step 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!
Step 10
Return the thickened sauce to the pan and stir well – it will thicken!
Step 11
Continue stirring until it’s thickened, add salt and pepper to taste.
Serve your Chicken and Mushroom “Pot” Pies with any of these accompaniments;
How do you know when these Chicken and Mushroom “Pot” Pies are cooked?
You should cook these Chicken and Mushroom “Pot” Pies until the sauce has thickened and the filling is piping hot – this should be after its second turn in the oven.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Chicken and Mushroom “Pot” Pies in the fridge?
Once you’ve put it out, ideally you should eat it at the time of serving.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Chicken and Mushroom “Pot” Pies in the fridge for approximately 3 days or so.
Can I freeze Chicken and Mushroom “Pot” Pies?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Chicken and Mushroom “Pot” Pies?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost either in the microwave or over night, and heat covered in the microwave for 4-5 minutes. Cook for a further 6-7 minutes until piping hot.
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Chicken and Mushroom “Pot” Pies
Our Chicken and Mushroom “Pot” Pies are a great slimming friendly alternative to traditional pastry, whether you’re counting calories or following a plan like Weight Watchers.
-
Prep Time
10 MINS
-
Cook Time
1 HR
- KCals 255
- Carbs 43G
Instructions
- Microwave the potatoes until they are soft
- Scoop out the centres into a bowl
- Add some salt and freshly ground black pepper, then mash until smooth. Reserve the potato shells for later
- Fry onions and mushrooms until they are brown
- Add the diced chicken and chopped parsley
- Add the stock and white wine vinegar
- Reduce by half, this should take about 10-15 minutes. Then remove from heat
- Add 3 tbsp Quark, stir well to incorporate
- 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!
- Return the thickened sauce to the pan and stir will - it will thicken!
- Continue stirring until it's thickened, add salt and pepper to taste. Preheat the oven to 180ºC
- Spoon into the potato shells
- Top each one with the mashed potato and cook in the oven until they are golden brown and the filling is piping hot
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
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10 comments
See what others have to say
MicheleSunday 19th December 2021
Looking forward to cooking this recipe! 😁
Please could you tell me what temperature the oven should be set at the end; step 13?
Thanks
PS. Love all your recipes. X
HollyMonday 20th December 2021
Hey Michele, sorry for the confusion with this recipe. I have now added an oven temperature to the method of 180ºC hope that helps!
SonyaSunday 15th August 2021
Hi please can you tell me if these can be made in my instant pot? Thank you
HollyMonday 16th August 2021
Hey Sonya, It’s not something we have tried or tested but you could use your Instant Pot to make this recipe either using the saute function in place of the frying pan or using the high pressure cook function. Have a look at THIS article here for recipe conversions for the Instant Pot. Hope that helps!
Miss Rebecca L GornallFriday 30th October 2020
Can I use yogurt instead of quark?
HollyMonday 2nd November 2020
Hi Rebecca, yogurt or cream cheese would work instead of the quark in these Chicken and Mushroom “Pot” Pies. Hope that helps!
Julie DathMonday 19th October 2020
These ‘pies’ are absolutely delicious. I just made them for two of us, reduced the amount of chicken but kept the full amount of sauce. We like a bit of juice.
They are very filling and so tasty.
I served them with the marmite sprouts ( I substituted bovril for marmite – I don’t have that filth in my cupboard )😉 and cauliflower.
* I also used cornflour *
Thank you for the great recipes.
HollyTuesday 20th October 2020
Hi Julie, that sounds lovely! So glad you enjoyed both recipes and thanks so much for your message!
SarWednesday 2nd September 2020
Hi, is there an alternative to the Xanthan Gum? Thanks
HollyThursday 3rd September 2020
Hey Sar, you can substitute the xanthan gum for a little cornflour as it’s just to thicken up the sauce. Hope that helps!
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