Chicken and Mushroom “Pot” Pies

  • 10MINS
  • 1HR
  • 255KCAL

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.

Easy Peasy Chicken and Mushroom “Pot” Pies pinchofnom.com
5

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.

How Weight Watchers friendly is this Chicken and Mushroom “Pot” Pies recipe?

  • You need to count 11 Points per portion of this Chicken and Mushroom “Pot” Pies recipe if you’re on WW Green.
  • You need to count 10 Points per portion of this Chicken and Mushroom “Pot” Pies recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Chicken and Mushroom “Pot” Pies recipe if you’re on WW Purple.

It’s super tasty and filling so you could easily serve half a portion and enjoy it with extra vegetables or a side salad!

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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You can get Xanthan Gum here from Amazon.

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;

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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.

Our NEW cookbook Everyday Light is OUT NOW!

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
WW Points
  • 11 Green
  • 10 Blue
  • 1 Purple

Ingredients

  • 8 small Potatoes or 4 large Potatoes
  • 1 Onion finely chopped
  • 4 Mushrooms finely chopped
  • 2 Chicken Breast cut into small chunks
  • 400 ml Water
  • 1 Chicken Stock Cube
  • 3 tbsp Quark
  • 1 handful Fresh Parsely chopped
  • 1 tbsp White Wine Vinegar
  • 3/4 tsp Xanthan Gum

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Microwave the potatoes until they are soft
  2. Scoop out the centres 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

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Our NEW cookbook Everyday Light is OUT NOW!

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