Dijon Chicken Pie
Topped with fluffy mashed potatoes, this mild yet mustardy chicken pie is so creamy and comforting. You’d never guess it was slimming friendly!
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NutritionPer Serving
- Calories417
- Carbs42g
- Protein45g
- Fat6.3g
- Saturates1.9g
- Sugars5.8g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you fancy something super comforting but a little bit different for dinner, we’ve got you covered with this Dijon Chicken Pie. The mustard flavour is mild and not overwhelming, and it pairs beautifully with the creamy, cheesy mashed potato topping.
To keep this recipe slimming friendly, we’ve cooked the chicken in a rich sauce made from low fat cream cheese, rather than high calorie cream. With baby spinach and mushrooms mixed into the filling, this dish is a hearty one pot meal that you can serve on its own or with lots of extra veggies.
The cheesy topping gets so golden and crisp in the oven – this recipe is sure to be an instant family favourite in your house.
You’re in control of how mustardy this recipe turns out, so if you like a little more heat, spoon in some more Dijon mustard until it tastes just right for you.
What diets is this Dijon Chicken Pie suitable for?
You can make Dijon Chicken Pie gluten free by simply switching the chicken stock cube for a gluten free version.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Dijon Chicken Pie?
Nope! This is a hearty, homely meal that’s easy to make using ingredients that you can find at your usual supermarket.
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‘Proper comfort food without the crazy calories’
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We made this recipe using an 18 x 27cm ovenproof dish. This is a kitchen staple that’s sure to come in handy time and time again.
A good quality potato masher will help you get out all those lumps so that your topping is smooth and delicious.
How many calories are in this Dijon Chicken Pie?
There are 417 calories per portion in this Dijon Chicken Pie recipe, which means it falls into our Weekly Indulgence recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 10 – 15 minutes, stirring occasionally, until softened and golden.
Step 2
Add the garlic and chicken, and seal for 1-2 minutes on all sides.
Step 3
Add the mushrooms, chicken stock, Dijon mustard and mustard powder. Stir, then simmer uncovered, for 25 – 30 minutes until the sauce has reduced slightly. The chicken should no longer be pink inside, and the juices should run clear. Remove from the heat and stir in the cream cheese until completely blended. Stir in the spinach until just wilted. Taste the sauce and season to taste with salt and pepper if needed.
Step 4
Preheat the oven to 180 ºC. While the chicken is cooking, place the potatoes in a large saucepan of water. Cover with a lid, bring to the boil, then lower the heat. Simmer, partially covered, for 20 minutes until tender.
Step 5
Drain the potatoes well and return to the saucepan. Mash the potatoes with the milk until smooth. Season to taste with salt and pepper. Cover with the lid and set aside.
Step 6
Place the pie filling in an 18 x 27 cm ovenproof dish and spread out evenly.
Step 7
Place the mashed potato on top and spread over the filling. Use a fork to texture the surface.
Step 8
Sprinkle with grated Cheddar cheese and place on a baking tray.
Step 9
Place in the preheated oven for about 20 minutes or until golden and piping hot all the way through.
Step 10
Serve with steamed vegetables.
What could I serve with this Dijon Chicken Pie?
We like this Dijon Chicken Pie served simply with some steamed veggies. It’s super filling on its own, but delicious served with extra veggies such as the following:
How do you know when Dijon Chicken Pie is cooked?
You should cook the filling in a pan until the chicken is cooked all the way through, with no pinkness in the middle and the sauce has reduced and thickened. This should take 25-30 minutes.
Once the ingredients have been transferred into the oven dish, you should cook the pie in the oven until the cheesy mash has turned golden brown and crispy. This will take around 20 minutes in the oven.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and maintained that temperature for 2 minutes.
How long can you keep Dijon Chicken Pie in the fridge?
Once you’ve put it out, ideally you should eat this Dijon Chicken Pie within 4 hours.
You can store any leftovers in the fridge, in a container with a lid for 1 or 2 days. Just remember to let the pie cool completely before transferring it to the fridge.
Can I freeze Dijon Chicken Pie?
This recipe CAN be frozen, but please do remember to do the following:
- Make sure that you freeze it as soon as it is cold enough.
- Choose a container or a bag that is suitable for freezing.
- Label your dish with the name of the recipe and the date that you froze it on.
How do I reheat Dijon Chicken Pie?
From chilled: Place in an oven proof container, cover with foil and reheat at 180°C, for about 20 minutes or until piping hot throughout. Alternatively you can transfer into a microwavable container, cover loosely and reheat in the microwave for 5-8 minutes or until piping hot throughout. Timings are guidelines only and will depend on the amount being reheated.
From frozen: Allow to defrost overnight in the fridge and then reheat from chilled following the instructions above.
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Dijon Chicken Pie
Topped with fluffy mashed potatoes, this mild yet mustardy chicken pie is so creamy and comforting. You’d never guess it was slimming friendly!
-
Prep Time
25 MINS
-
Cook Time
1 HR 27
- KCals 417
- Carbs 42G
Instructions
- Spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 10 - 15 minutes, stirring occasionally, until softened and golden.
- Add the garlic and chicken and seal for 1-2 minutes on all sides.
- Add the mushrooms, chicken stock, Dijon mustard and mustard powder. Stir, then simmer uncovered, for 25 - 30 minutes until the sauce has reduced slightly. The chicken should no longer be pink inside, and the juices should run clear. Remove from the heat and stir in the cream cheese until completely blended. Stir in the spinach until just wilted. Taste the sauce and season to taste with salt and pepper if needed.
- Pre-heat the oven to 180 ºC. While the chicken is cooking, place the potatoes in a large saucepan of water. Cover with a lid, bring to the boil, then lower the heat. Simmer, partially covered, for 20 minutes until tender.
- Drain the potatoes well and return to the saucepan. Mash the potatoes with the milk until smooth. Season to taste with salt and pepper. Cover with the lid and set aside.
- Place the pie filling in an 18 x 27cm ovenproof dish and spread out evenly.
- Place the mashed potato on top and spread over the filling. Use a fork to texture the surface.
- Sprinkle with grated Cheddar cheese and place on a baking tray.
- Place in the preheated oven for about 20 minutes or until golden and piping hot all the way through.
- Serve with steamed vegetables.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
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Recipe notes
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18 comments
See what others have to say
ClareMonday 6th February 2023
Could the filling be made in the slow cooker?
SharonMonday 13th February 2023
Hi Clare, we haven’t tested this in the slow cooker but it should work well. We would recommend browning the onions and chicken before adding to the slow cooker. We have a handy article that should help: How to Convert Recipes to a Slow Cooker
KimberleySaturday 21st January 2023
I cant have mushrooms, could you recommend an alternative please?
HollyMonday 23rd January 2023
Hey Kimberley, you could swap the mushrooms for another vegetable of choice such as sliced peppers, hope that helps!
NatalieTuesday 17th January 2023
Hi, if you were cook the dijon chicken pie earlier in the day, do you put it in the fridge after you’ve assembled it. Or would you also cook for 20 mins in the oven and then cool and reheat? Thanks so much
HollyThursday 19th January 2023
Hey Natalie, the Dijon Chicken Pie would be okay to be prepared up to step 9 then left in the fridge until you are ready to pop into the oven, hope that helps!
TracySunday 22nd May 2022
Do u he ave to put the mustard in
HollyTuesday 24th May 2022
Hey Tracy, it would alter the flavour by not including the mustard but it would still be tasty you could increase the amount of cream cheese to make it more of a creamy chicken pie. Hope that helps!
PBSunday 17th April 2022
Hi, thanks for the fabulous recipe 👏👏👏 which cream cheese do you use in your recipe? Thanks, stay safe….
HollyTuesday 19th April 2022
Hey, we used light Philadelphia Cream Cheese in this recipe, hope that helps!
CoraSunday 20th March 2022
Unfortunately I have a allergy to spinach. What would you recommend that I use instead?
HollyMonday 21st March 2022
Hey Cora, you could stir through some cooked broccoli cut into bite sized pieces or some cooked kale or even diced courgette, hope that helps!
AngelaTuesday 15th March 2022
Can it be made without the cream cheese?
HollyMonday 21st March 2022
Hey Angela, the cream cheese creates the creamy filling for this pie. You could swap for quark or other soft cheese, hope that helps!
Mandy Da SilvaSunday 6th March 2022
We had this for dinner tonight! It was far too tasty to take a picture 😋
HollyMonday 7th March 2022
Hey Mandy, thanks so much for getting in touch we are so glad to hear you enjoyed this Dijon Chicken Pie!
KellyWednesday 2nd March 2022
Can you use frozen spinach please?
SharonWednesday 2nd March 2022
Hi Kelly, yes you can use frozen spinach, but defrost it first and squeeze out as much of the liquid as you can. You can do this by putting the defrosted spinach in a sieve over a bowl and pressing with the back of a spoon to squeeze out the liquid. Discard the liquid and add the spinach in step 3. Enjoy the recipe!
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