Chicken and mushroom pie
Gorgeously rich chicken and mushroom pie with a fraction of the syns!
20 mins
25 mins
326 kcal
20 mins
25 mins
326 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
I really adore pie, and this version is still a little bit of a treat as I use enough pastry to knock the syns up to 9.5 per portion, however how much pastry you use is completely up to you, and without the pastry just the pie mix itself if only 2.5 syns per portion.
I used the Yeo Valley 0% fat creme fraiche which is 0.5 syns per tbsp (6 for the whole pot), but you could also use the Asda Good For You creme fraiche or the Sainsbury’s Be Good To Yourself creme fraiche (less than 3% fat) which are both also 0.5 syns per tbsp.
Bear in mind that a little frozen pie from the supermarket is around 20 syns!!
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Chicken and mushroom pie
Servings: 4
Gorgeously rich chicken and mushroom pie with a fraction of the syns of a bought pie! Syns: 9.5 per portion
Print Recipe
Ingredients
- 2 chicken breasts chopped into small chunks
- 2 shallots finely chopped
- 1 clove garlic finely chopped
- 100 ml white wine
- 1 chicken stock pot
- 1 tsp dry sage
- salt and pepper
- 200 g 0% fat Creme Fraiche
- 160 g Read-rolled light shortcrust pastry
- Low calorie cooking spray
Instructions
- Fry the chicken in low calorie cooking spray until no longer pink on the outside, and add the shallot and garlic. Fry for 5 minutes
- Bring to a high heat and add the glass of white wine. Stir in the stock pot.
- Add the mushrooms and sage and cook for about 10 minutes on low. season well (I like lots of pepper in this!)
- Take off the heat and stir through the creme fraiche (I keep it out of the fridge a couple of hours before cooking to bring up to room temp to prevent curdling)
- Spoon the mixture into a pie dish, cover with whatever type or amount of pastry you are using and bake for 20-25 minutes
Notes
You could use a mashed potato topping to save on syns
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