Low Fat Savory Chicken and Mushroom Hand Pies
These Low Fat Savory Chicken and Mushroom Hand Pies are the perfect balance of comfort and nutrition, delivering mouthwatering flavor in a healthier, portable package. Made with tender chunks of chicken breast, sautéed mushrooms, and aromatic onion and garlic in a creamy, thyme-infused sauce, this filling is tucked into flaky, reduced-fat puff pastry for a guilt-free indulgence. The whole wheat flour and low-fat milk in the recipe keep it light without sacrificing richness, and the individual portions make them ideal for snacking, meal prep, or serving at gatherings. With a prep time of just 30 minutes and golden perfection achieved in the oven, these hand pies are as convenient as they are satisfying. Perfect for health-conscious foodies looking for a savory treat that fits into their lifestyle, this recipe is a must-try for fans of easy-to-make, high-protein, and low-fat meals.
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Recipe Information
Ingredients
- 200 g Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 200 g Button mushrooms, sliced
- 100 ml Chicken stock
- 2 tablespoons Whole wheat flour
- 50 ml Low-fat milk
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 sheets Reduced-fat puff pastry sheets
- 1 whole Egg white
- 1 tablespoon Water
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Chop the chicken breast into small cubes.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sauté for 2-3 minutes until translucent.
Add the chicken cubes to the skillet and cook for 5-6 minutes until browned.
Stir in the sliced mushrooms and cook for another 3 minutes until they begin to soften.
Add the chicken stock and let simmer for a minute.
Sprinkle the flour over the mixture, stirring to combine and thicken.
Gradually add the milk, stirring constantly until the sauce is smooth and thickened.
Season with dried thyme, salt, and black pepper.
Remove the skillet from heat and let the mixture cool slightly.
Roll out one sheet of the puff pastry on a lightly floured surface. Cut the sheet into 4 equal squares.
Add a spoonful of the chicken and mushroom mixture to the center of each square.
In a small bowl, whisk together the egg white and water to make an egg wash.
Brush the edges of each pastry square with the egg wash.
Fold each square in half diagonally to form a triangle. Press the edges with a fork to seal.
Place the hand pies on the prepared baking sheet.
Brush the tops of the pies with the egg wash.
Bake in the preheated oven for 20-25 minutes until golden brown.
Allow to cool slightly before serving. Enjoy your low-fat savory chicken and mushroom hand pies!
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.6 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1515 mg | 32% | |
*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.
