Low Fat Chicken and Mushroom Pie
Indulge in the comforting flavors of our Low Fat Chicken and Mushroom Pie—a healthier twist on a classic favorite. This recipe combines tender, golden-browned chicken breast, earthy mushrooms, and aromatic thyme in a creamy, yet guilt-free sauce made with skimmed milk and low sodium chicken stock. Topped with a crisp, golden puff pastry, it's a perfect choice for a family dinner or cozy night in. With just 20 minutes of prep and a total of 40-minute cook time, this delicious dish is lower in fat without compromising on flavor. Serve it piping hot and let the wholesome goodness delight your taste buds! Keywords such as "low fat chicken recipes," "healthy chicken pies," and "creamy mushroom pie" make this a must-try for health-conscious home cooks.
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Recipe Information
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
Instructions
Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit).
Slice the boneless, skinless chicken breasts into small, bite-sized pieces.
Heat the olive oil in a large skillet over medium heat.
Dice the onion and mince the garlic. Add them to the skillet and sauté until the onion becomes translucent.
Add the chicken pieces to the skillet and cook until they are golden brown and cooked through, about 5-7 minutes.
While the chicken is cooking, clean and slice the mushrooms.
Add the sliced mushrooms to the skillet and cook for an additional 3-4 minutes until the mushrooms are softened.
Stir in the low sodium chicken stock, fresh thyme, salt, and black pepper. Bring the mixture to a simmer.
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.
Gradually stir in the skimmed milk to create a creamy mixture. Adjust seasoning as needed.
Transfer the chicken and mushroom mixture to a baking dish.
Roll out the thawed frozen puff pastry sheet and place it over the top of the baking dish, trimming any excess.
In a small bowl, beat the egg and brush it over the pastry to glaze.
Make a small incision in the middle of the pastry to allow steam to escape.
Bake in the preheated oven for 25 minutes or until the pastry is puffed up and golden brown.
Allow the pie to cool slightly before serving to retain the shape.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 20.6 g | ||
| Protein | 183.1 g | 366% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 358 mg | 28% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2960 mg | 63% | |
*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.
