Heart-Healthy Chicken and Mushroom Pie

Discover the ultimate comfort food with a nutritious twist—our Heart-Healthy Chicken and Mushroom Pie. Packed with lean chicken breast, earthy mushrooms, and a medley of vibrant vegetables like carrots, celery, and peas, this recipe dials up flavor while keeping things light. A rich, creamy sauce made from low-sodium chicken broth and low-fat milk is thickened with whole wheat flour for added fiber, all nestled under a flaky whole wheat puff pastry crust. Seasoned with aromatic garlic and thyme, this pie is baked to golden perfection for a hearty meal that’s easy on the heart. Ready in just an hour, this wholesome dish serves six and is perfect for family dinners or meal prep for the week.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 500 grams Chicken breast
• 2 tablespoons Olive oil
• 1 large, chopped Onion
• 3 cloves, minced Garlic
• 250 grams, sliced Mushrooms
• 2 medium, diced Carrot
• 2 diced Celery stalk
• 1 cup Low-sodium chicken broth
• 1 cup Low-fat milk
• 2 tablespoons Whole wheat flour
• 1 teaspoon Dried thyme
• 0.5 teaspoon Black pepper
• 150 grams Frozen peas
• 1 sheet, thawed Whole wheat puff pastry
• 1 beaten Egg white

Directions

Step 1

Preheat the oven to 200°C (392°F).

Step 2

Cut the chicken breast into bite-sized cubes.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Step 4

Add the chicken cubes to the skillet and cook until they are just cooked through, about 6-7 minutes. Remove the chicken and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil, then add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.

Step 6

Add the sliced mushrooms, diced carrot, and celery to the skillet. Cook for about 5 minutes until the vegetables are tender.

Step 7

Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 8

Slowly stir in the chicken broth and continue to cook, stirring constantly until the mixture begins to thicken.

Step 9

Add the low-fat milk, thyme, and black pepper. Stir until the sauce is smooth and thickened.

Step 10

Return the cooked chicken to the skillet and add the frozen peas. Mix everything thoroughly and remove from heat.

Step 11

Transfer the mixture into a 9-inch pie dish.

Step 12

Roll out the whole wheat puff pastry to fit over the top of the pie dish. Place the pastry over the filling, trimming any excess.

Step 13

Brush the pastry with beaten egg white to give it a nice glaze when cooked.

Step 14

Cut a few slits on top of the pastry to allow steam to escape.

Step 15

Place the pie in the preheated oven and bake for 25-30 minutes until the pastry is golden brown and puffy.

Step 16

Allow the pie to cool slightly before serving.

Nutrition Facts

Serving size	(1918.9g)

Amount per serving	% Daily Value*
Calories	1832.1

Total Fat 75.8g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 9.3g
Cholesterol 449.2mg	0%
Sodium 2557.1mg	0%
Total Carbohydrate 117.0g	0%
Dietary Fiber 23.0g	0%
Total Sugars 42.1g
Protein 180.9g	0%

Vitamin D 100.8IU	0%
Calcium 576.1mg	0%
Iron 8.9mg	0%
Potassium 3959.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 38.6%

Carbs: 25.0%