Chicken and mushroom pie

Gorgeously rich chicken and mushroom pie with a  fraction of the syns! 

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!!


My Recipe

Serves: 4
Syns: 9.5 per person (with pastry)- chicken and mushroom mix is 2.5 syns per portion
Healthy Extra:


  • 2 chicken breasts, chopped into small chunks
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 100ml white wine
  • 1 chicken stock pot
  • 1 tsp dry sage
  • salt and pepper
  • 200g Yeo Valley 0% fat Creme Fraiche (or low fat ones from Asda/Sainsburys- see above)
  • 160g (Tesco) light shortcrust pastry (you can change this to lessen syns- this amount is 28.5 syns in total)


  1. Fry the chicken in Frylight until no longer pink on the outside, and add the shallot and garlic. Fry for 5 minutes
  2. Bring to a high heat and add the glass of white wine. Stir in the stock pot.
  3. Add the mushrooms and sage and cook for about 10 minutes on low. season well (I like lots of pepper in this!)
  4. 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)
  5. Spoon the mixture into a pie dish, cover with whatever type or amount of pastry you are using and bake for 20-25 minutes

Additional Info

You could use a mashed potato topping to save on syns

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