Chicken and Mushroom Pie
There's no need to miss out on pie if you're with our low Points and calorie Chicken and Mushroom Pie!
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NutritionPer Serving
- Calories247
- Carbs17g
- Protein38g
- Fat2.7g
- Saturates0.5g
- Sugars2g
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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!
This slimming friendly Chicken and Mushroom Pie uses filo pastry which is perfect if you’re counting calories or following a plan like Weight Watchers.
We’ve used filo pastry for our Chicken and Mushroom Pie instead of shortcrust or puff. Filo is much lower in calories and Points, in fact you’d probably save around half the amount of calories by switching to filo!
This Chicken and Mushroom Pie is a real comfort food dish and is just the thing if you’re craving a calorie packed, traditional pie. Serve with chunky chips, loads of vegetables or a gorgeous salad – the possibilities are endless!
What diets is this Chicken and Mushroom Pie suitable for?
This Chicken and Mushroom Pie can be made dairy free as long as you swap out the following ingredients for dairy free versions;
- Quark
You can also make it vegetarian by swapping out the following ingredients for vegetarian alternatives;
- Chicken breasts
- Chicken stock
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 this Chicken and Mushroom Pie?
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The key ingredient to make this Chicken and Mushroom Pie is the filo pastry. You can get it in most supermarkets, usually in the chiller near the butter or in the freezer section.
You could substitute the filo pastry for a layer of mashed potato or even a small piece of puff pastry. Just remember that this will affect the calories and Points, so check how it fits into any diet plan that you’re following.
We’ve also used quark in the creamy sauce, but if you prefer you could substitute it for some low fat cream cheese instead.
Again, remember that this will affect the calories and Points, so check how it fits into any diet plan you are following!
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‘A quick and easy crispy tasty masterpiece’
How many calories are in this Chicken and Mushroom Pie?
There are 247 calories per portion in this Chicken and Mushroom Pie, which means it falls into our Everyday Light category.
This Chicken and Mushroom Pie is perfect if you’re following a calorie controlled diet and fits 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
Spray a pan with some low calorie cooking spray, sauté the onion and chicken until they start to colour.
Step 2
Add in the mushrooms and continue to cook until the chicken is almost cooked through (it should take about 10 minutes).
Step 3
Add the white wine vinegar, Worcestershire sauce and stock. Stir and allow to reduce slightly. Mix the cornflour with a little water, then stir this into the mix until it’s thickened.
Step 4
Remove from the heat and allow to cool for a minute or two.
Step 5
Pre heat the oven to 180°C.
Step 6
Stir the quark into the pie mix. Check the seasoning and add some sea salt and freshly ground black pepper if necessary.
Step 7
Pour the pie filling into an oven proof dish (we used a 19 cm shallow dish but you can use a smaller deeper one if you want).
Step 8
Take one sheet of filo, lay it out flat and spray generously with low calorie cooking spray.
Step 9
Cut the sheet into 8 even pieces. Scrunch each piece up lightly then place them on top of the pie filling. Try to leave as fewer gaps as possible.
Step 10
Spray with a little more low calorie cooking spray.
Step 11
Place the dish on a baking tray (just in case it drips) and cook for 15-20 minutes or until the filo is golden brown and crisp all over.
Step 12
Remove from the oven and serve.
What could I serve with this Chicken and Mushroom Pie?
This Chicken and Mushroom Pie works really well with a wide selection of accompaniments, but we especially love it with the following dishes:
How do you know when this Chicken and Mushroom Pie is cooked?
Once assembled, you’ll need to cook your Chicken and Mushroom Pie for 15-20 minutes or until the filo pastry is golden brown and crisp all over.
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 this Chicken and Mushroom Pie in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
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 Pie in the fridge for approximately 3 days or so.
Can I freeze this Chicken and Mushroom Pie?
Yes you can! This recipe can be frozen, but we would recommend just freezing the filling and then adding the filo when you’re ready to cook it.
Please also 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 this Chicken and Mushroom Pie?
From chilled: Place in an oven proof dish, loosely cover the top with foil and place into a pre-heated (180°C) for 10 minutes, or until piping hot throughout.
Pie filling from frozen: Allow to defrost and then add to an oven proof dish. Preheat the oven to 180°C, then follow the method on the recipe card from Step 8.
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Chicken and Mushroom Pie
There's no need to miss out on pie if you're with our low Points and calorie Chicken and Mushroom Pie!
-
Prep Time
5 MINS
-
Cook Time
30 MINS
- KCals 247
- Carbs 17G
Instructions
- Spray a pan with some low calorie cooking spray, sauté the onion and chicken until they start to colour.
- Add in the mushrooms and continue to cook until the chicken is almost cooked through (it should take about 10 minutes).
- Add the white wine vinegar, Worcestershire sauce and stock. Stir and allow to reduce slightly. Mix the cornflour with a little water, then stir this into the mix until it's thickened.
- Remove from the heat and allow to cool for a minute or two.
- Pre heat the oven to 180°C.
- Stir the quark into the pie mix. Check the seasoning and add some sea salt and freshly ground black pepper if necessary.
- Pour the pie filling into an oven proof dish (we used a 19 cm shallow dish but you can use a smaller deeper one if you want).
- Take one sheet of filo, lay it out flat and spray generously with low calorie cooking spray.
- Cut the sheet into 8 even pieces. Scrunch each piece up lightly then place them on top of the pie filling. Try to leave as fewer gaps as possible.
- Spray with a little more low calorie cooking spray.
- Place the dish on a baking tray (just in case it drips) and cook for 15-20 minutes or until the filo is golden brown and crisp all over.
- Remove from the oven and serve.
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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66 comments
See what others have to say
LouiseMonday 22nd June 2020
Just made this for our family and it was delicous. Lots of empty plates and the kids gave it 10 out of 10.
Can’t wait to make it again!
SharonMonday 22nd June 2020
Hi Louise, we’re pleased that you all enjoyed the Chicken and Mushroom Pie, and really pleased to hear your kids gave it 10/10! Thanks for letting us know.
AntTuesday 12th May 2020
Any other ways of topping this pie instead of pastry
LisaTuesday 12th May 2020
Hi Ant. We sometimes top it with mashed potato like a shepherds pie. Hope you enjoy it!
JayneMonday 11th May 2020
What can you use as a quark substitute?
LisaTuesday 12th May 2020
Hi Jayne. You could use some low fat soft cheese like Philly. Hope you enjoy!
N SmithSaturday 8th February 2020
“Add in the mushrooms and continue to cook until the chicken is almost cooked through (it should take about 10 minutes).”
Do you cook this on high or low? I’m not very good at cooking meat so I didn’t want it ruined.
Holly LevellMonday 18th May 2020
Hey, cook the mushrooms and chicken on a medium heat. Hope that helps!
TaraWednesday 11th December 2019
Hi there; the WW points you’ve listed for the blue plan seem incorrect to me? I’ve tallied them up myself and am not getting 10 points per portion, rather 3. On the green plan chicken and mushroom must both be counted, so I would expect that to be higher than blue by more than 1sp.
HollyThursday 25th June 2020
HI Tara, I think this recipe may have been updated since your comment and the points are correct on the website page. This guide shows you how to work out calories and points in a recipe: https://pinchofnom.com/how-to-work-out-calories-and-points-in-a-recipe/
CarrieMonday 20th May 2019
Hi, can the filling be frozen?
CateSaturday 25th May 2019
Yes it can 🙂
LisaMonday 4th March 2019
Hi, could you make this dish up in the day then cook it later? Thanks
SoloSunday 27th May 2018
I made this for dinner this evening. I used shiitake mushrooms and added peas and sweetcorn and it was YUM. Also I didn’t have white wine vinegar, so I substituted it with rice vinegar that I found in the cupboard. . Yum, Yum, Yum. (Thank you)
VickySaturday 12th May 2018
Was hoping to make this for dinner tomorrow but hubby couldn’t find any quark. He bought Philadelphia light instead bless him – any chance this would work or am I going to need an additional trip to the shop?
SamTuesday 24th April 2018
Will it make a difference if I dont use butter fry light? Thanks
YvonneFriday 30th March 2018
Ohhh my … this is absolutely devine … love it xx
Amanda SpencerThursday 8th March 2018
I have made this a few times, absolutely love it and so does my fussy boyfriend!!!! absolutely love your website I visit it daily!!!!! 🙂 xxx
FionaSunday 4th February 2018
Great recipe! Made it tonight for tea. Tasted amazing! ????????????
Miriam DelaneyFriday 2nd February 2018
How, would this mixture work inside a weight watchers wrap??
Lauren OsheaMonday 29th January 2018
Hi – I’m having this for dinner tonight but I was thinking of having it for lunch as there will be left overs – is this okay to reheat in the microwave?
chloeWednesday 17th January 2018
hiya this comes under slow cooker recipes but cant see anything about cooking it in the slow cooker? can anyone help please?
JudithWednesday 27th December 2017
Hello. I want to make this recipe in my Instant Pot. Is this possible as the recipe appears in the Instant Pot index/group of recipes, but the instructions are for conventional oven/oven top cooking.
Thanks.
GinnetteFriday 3rd November 2017
This was unbelievably delicious, everyone loved it. We’re already thinking of trying variations with chicken, ham and leek or using beef casserole as a base and topping with filo.
MargaretTuesday 24th October 2017
Is there anything else I could use instead of quark plz ?? As I don’t like it
Karen TrundellSaturday 14th October 2017
Have just made this it was delicious even my husband enjoyed it.
SherryTuesday 15th August 2017
Made this for dinner tonight. I used left over ham instead of chicken and added carrots, roasted baby potatoes, and some sage and thyme. Wowee, it was amazing! The family were licking their plates clean! There was fights for seconds!
Emma TMonday 11th September 2017
Hi Sherry,
So glad you enjoyed it!
JemmaTuesday 6th June 2017
I love making this but always seem to waste a pack of filo as they don’t come in individual wrapped sheets.
Any tips for this?
KateSunday 11th June 2017
Hi Jemma,
You could try buying the chilled filo then divide the remainder up into portions and freeze it so you can defrost what you need next time
Amy Nesbitt-WrightTuesday 2nd May 2017
Do you think the pie insides could be made and then frozen for use later?
KateWednesday 3rd May 2017
Hi Amy
The filling can certainly be frozen. If you were to add the filo on top you would probably have to put it on then freeze it before cooking
JacquiSaturday 25th February 2017
I’ve just put this in the oven tried the pie mix tasted the pie mix it was lovely
LynnSunday 20th November 2016
Hi-looks amazing but at what stage do you add the corn flour?
Thanks.
KayleighTuesday 1st November 2016
Made this for the first time tonight, absolutely gorgeous! Will definitely be making this again.
KaySaturday 11th February 2017
Hi Kayleigh,
So glad you liked it! ????
TrudiTuesday 1st November 2016
Hi when does the cornflour get added?? Thanks
Emma TTuesday 12th September 2017
Hi Trudi,
It’s in step 2 ????
Charlie @ The Kitchen ShedMonday 24th October 2016
Looks amazing!! I love a good pie but all that heavy pastry is never good for me. Filo is a way better compromise!
ChristineSunday 23rd October 2016
Hi If I was making this for three people how much filo would I need please
ChristineSunday 23rd October 2016
Hi If I was making this for three people how much fill would I need please
JenMonday 12th December 2016
If you change the portions to ‘3’ on the recipe above, it will recalculate the recipe for your requirements.
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