Chicken and mushroom pies


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Serves 4

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.