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27th August 2015
Chicken | Comfort | Fakeaway | Family | lunch | Meals for 1 | One pot | Picnic | Recipes

Chicken and mushroom slice

A perfect lunch, make up a batch at the weekend so you can keep in the freezer for quick and easy lunches

Following on from the infamous Greggs style steak bake, this chicken and mushroom slice again uses Hovis good inside, or Kingsmill wholemeal sandwich thins (healthy extra b) to provide a pastry-like baked case for a lovely creamy chicken and mushroom filling. Using the Tesco Healthy Living Creme Fraiche these are 0.25 syns each, with most half fat creme fraiche’s these would be 0.5 syn each.

 

My Recipe

Serves: 4
Syns: 0.25 syns each!
Healthy Extra: B

Ingredients

  • 1 chicken breast, finely diced
  • 1/2 an onion, finely diced
  • 120g mushrooms, diced
  • 1/2 a chicken Oxo cube
  • 1 cup boiling water
  • 2 tbsp Tesco Healthy Living Creme Fraiche
  • salt and pepper
  • Frylight
  • 1 egg
  • 4 Hovis Good Inside or Kingsmill wholemeal sandwich thins

Method

  1. Fry the onion in frylight until softened
  2. Add the chicken, and fry gently until no pink shows
  3. Add the mushrooms and stir fry for a couple of minutes
  4. Crumble in the 1/2 oxo cube and add the water, stir well, and season
  5. Allow to bubble gently for about 15 minutes until the juice has thickened a little
  6. Add the creme fraiche and simmer for a couple of minutes. If watery, allow to reduce slightly
  7. Lay out the bottom halves of the sandwich thins onto a tray sprayed with frylight
  8. Share the mixture between them, and use a pastry brush and some beaten egg to paint around the edges so that you can 'stick' on the top of the sandwich thin, press the edges of the tops down firmly to seal the slices.
  9. Brush the top of each sandwich thin with egg
  10. Bake at 180c for 15 minutes until golden brown.

Additional Info

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2 Replies to "Chicken and mushroom slice"

  • nikki 9th January 2017 (1:45 pm)

    hi, would you freeze before baking? or after? cant wait to try these! love a chicken bake from greggs!

    • theslimmingfoodie 9th January 2017 (2:59 pm)

      Hi Nikki! I would freeze these after baking, and then just thoroughly defrost and heat through when you take out of the freezer 🙂