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+ servings

Chicken and Mushroom “Pot” Pies

  • Prep Time
    10 MINS
  • Cook Time
    1 HR
  • KCals 255
  • Carbs 43G
4 Servings


  • 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


  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. Preheat the oven to 180ºC

  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