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Chicken and mushroom pie

  • Author: Pip Payne
  • Total Time: 45 minutes
  • Yield: 4 1x


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

Syns: 9.5 per portion


  • 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


  1. 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
  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


You could use a mashed potato topping to save on syns

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes