Chicken & Mushroom Pie

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Cook Time: 30 minutes
Servings: 4 servings
Calories: 367kcal


  • 600 g diced chicken breast
  • 1 large leek (approx. 100g)
  • 2 cloves grated garlic
  • 150 g baby mushrooms
  • 100 g spinach
  • 200 mls chicken stock
  • 20 g cornflour
  • 90 g extra light cream cheese⁣
  • 1 teaspoon mixed herbs
  • 5 sheets defrosted filo pastry (approx. 200g)


  • Preheat your oven to 200 degrees Celsius.⁣
  • Heat a large pan on a medium heat and spray well with 1 kcal spray.⁣
  • Wash the leek and slice it into thin pieces.⁣
  • Add the leek, garlic and baby mushrooms to the pan and cook for 2-3 minutes until the leek starts to soften.⁣
  • Add in the chicken and fry for 2-3 minutes until starting to colour.⁣
  • Pour in the chicken stock and allow it to come to a simmer.⁣
  • Meanwhile, in a cup, mix the cornflour with a tablespoon of water to make a paste.
  • Add the paste and the extra light cream cheese to the pan and stir well.
  • Bring to a simmer and stir until the sauce starts to thicken.⁣
  • Taste and season as required with the mixed herbs, salt and pepper.⁣
  • Remove from the heat and stir in the spinach.⁣
  • Pour the mixture into your pie dish and leave aside to cool slightly.⁣
  • Scrunch up the filo pastry sheets and cover the pie.⁣
  • Spray the whole pie well with 1 kcal spray.⁣
  • Bake your pie in the oven for 20 minutes until the pastry is golden brown and crispy.⁣


Serving: 1serving | Calories: 367kcal | Carbohydrates: 41g | Protein: 45g | Fat: 3g