Low Fat Chicken and Mushroom Pie

Indulge in the comforting warmth of our Low Fat Chicken and Mushroom Pie, a lighter twist on the classic favorite that's perfect for a guilt-free yet satisfying meal. Tender, golden-browned chicken and earthy mushrooms are lovingly simmered in a creamy, herb-infused sauce made with low-sodium chicken stock and skimmed milk, ensuring a rich flavor with fewer calories. This hearty filling is enveloped in a flaky, golden puff pastry crust, brushed with egg wash for an irresistible finish. Ready in just an hour, this wholesome dish is a crowd-pleaser that’s ideal for weeknight dinners or cozy weekend meals. Serve with a crisp side salad or steamed vegetables for a balanced, delicious plate that proves comfort food can be both healthy and indulgent.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion
• 2 cloves garlic
• 200 grams mushrooms
• 500 milliliters low sodium chicken stock
• 1 teaspoon fresh thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons cornflour
• 150 milliliters skimmed milk
• 1 sheet frozen puff pastry sheet, thawed
• 1 large egg

Directions

Step 1

Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).

Step 2

Slice the boneless, skinless chicken breasts into small, bite-sized pieces.

Step 3

Heat the olive oil in a large skillet over medium heat.

Step 4

Dice the onion and mince the garlic. Add them to the skillet and sauté until the onion becomes translucent.

Step 5

Add the chicken pieces to the skillet and cook until they are golden brown and cooked through, about 5-7 minutes.

Step 6

While the chicken is cooking, clean and slice the mushrooms.

Step 7

Add the sliced mushrooms to the skillet and cook for an additional 3-4 minutes until the mushrooms are softened.

Step 8

Stir in the low sodium chicken stock, fresh thyme, salt, and black pepper. Bring the mixture to a simmer.

Step 9

In a small bowl, mix cornflour with a little water to form a smooth paste. Add this to the skillet and stir well to thicken the sauce.

Step 10

Gradually stir in the skimmed milk to create a creamy mixture. Adjust seasoning as needed.

Step 11

Transfer the chicken and mushroom mixture to a baking dish.

Step 12

Roll out the thawed frozen puff pastry sheet and place it over the top of the baking dish, trimming any excess.

Step 13

In a small bowl, beat the egg and brush it over the pastry to glaze.

Step 14

Make a small incision in the middle of the pastry to allow steam to escape.

Step 15

Bake in the preheated oven for 25 minutes or until the pastry is puffed up and golden brown.

Step 16

Allow the pie to cool slightly before serving to retain the shape.

Nutrition Facts

Serving size	(1658.6g)

Amount per serving	% Daily Value*
Calories	1687.1

Total Fat 68.6g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 6.6g
Cholesterol 647.7mg	0%
Sodium 2523.3mg	0%
Total Carbohydrate 73.3g	0%
Dietary Fiber 6.6g	0%
Total Sugars 20.6g
Protein 183.1g	0%

Vitamin D 122.4IU	0%
Calcium 358.2mg	0%
Iron 8.2mg	0%
Potassium 2960.5mg	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: 37.6%

Protein: 44.6%

Carbs: 17.8%