Low-Fat Chicken and Mushroom Pie

A healthy chicken and mushroom pie topped with sliced potatoes instead of pastry, served with steamed green beans.

Healthy Chicken Dinner Mushroom Low-Fat Potato Topping

Estimated Nutrition

Calories

510

kcal / serving

2040 kcal total

Carbs

72.4g

per serving

289.5 g total

Fat

8.1g

per serving

32.5 g total

Protein

37g

per serving

148 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

tbsp

Plain Flour

Liquids

500

Chicken Stock

Fresh

Meat

piece

Chicken Breasts

Skinless, trimmed and sliced

NutsSeeds

pinch

Sea Salt

To taste

pinch

Black Pepper

To taste

piece

Bay Leaf

0.5

bunch

Tarragon

Leaves finely chopped

OilsFats

Olive Oil

Approximately 2 tsp

Vegetables

piece

Portobello Mushrooms

Large

Porcini Mushrooms

Dried, soaked in 200ml boiling water

200

Button Mushrooms

Cleaned and trimmed

500

Waxy Potatoes

Peeled

piece

Onion

Chopped

piece

Leek

Chopped

320

Green Beans

Method

Preheat oven to 200°C and roast Portobello mushrooms for 20 minutes until tender.

Boil chicken stock and cook button mushrooms with the bay leaf for 8 minutes.

Boil potatoes for 7 minutes until slightly tender, then drain and slice thinly.

Sauté onion and leek in olive oil until softened.

Blend cooked button mushrooms with stock and half the dried mushroom soaking liquor.

Stir chicken into the leeks, cook for two minutes, and then stir in the flour.

Mix the blended stock, soaked mushrooms, sliced Portobellos, and tarragon into the pan.

Transfer the mixture to a pie dish and top with the sliced potatoes.

Bake for 40 minutes until golden and serve with steamed green beans.