Chicken and mushroom pies
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Ready in about 1 hour, 10 minutes
For the topping:
1 ½ pounds white russet potatoes, peeled and roughly chopped
3 ounces vegetable stock
Salt and freshly ground black pepper
1 large egg, lightly beaten
For the filling
4 skinless chicken breasts
Low-calorie cooking spray
4 baby leeks, finely chopped
4 pieces of Canadian bacon, all visible fat removed, roughly chopped
6 spring onions, finely chopped
2 garlic cloves, crushed
1 cup baby button mushrooms
2 portabello mushrooms, finely chopped
1 ¾ cup chicken stock
1 level tbsp chicken gravy granules
1 tsp mustard powder
A small handful of fresh tarragon, finely chopped
Preheat your oven to 425 degrees. Boil the potatoes in a large pan for 15-20 minutes, or until tender. Drain, return to the pan and add the vegetable stock. Mash until smooth, season and set aside.
Preheat a large frying pan over a medium heat. Lightly spray both sides of the chicken breasts with the cooking spray and cook for 8-10 minutes on each side, or until they’re cooked through. Allow to cool slightly, then cut into large, bite-sized pieces and set aside.
Spray a large, deep frying pan with the cooking spray. Add the leeks, bacon, spring onions, garlic and mushrooms. Stir-fry over a high heat for 6-8 minutes. Stir in the stock, gravy granules and mustard powder. Season, bring to a boil, then simmer gently for 5-6 minutes, or until slightly thickened.
Remove from the heat and stir in the chicken and tarragon. Spoon into 4 individual pie dishes, or 1 medium-sized dish. Top each pie with the mashed potato and brush with the beaten egg. Bake in the oven for 20-25 minutes, or until bubbling and the top is golden.