Chicken & mushroom spud pies

Chicken & mushroom spud pies

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(8 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
Jazz up a jacket potato with this creamy filling

Nutrition and extra info

Nutrition: per serving

  • kcal289
  • fat5g
  • saturates1g
  • carbs38g
  • sugars3g
  • fibre0g
  • protein26g
  • salt0.18g
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Ingredients

  • 4 large baking potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tsp oil
  • 250g pack chestnut mushroom, quartered
  • 1 tsp cornflour
  • 100ml milk, plus 3 tbsp

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 cooked chicken breast, roughly shredded
  • handful chopped parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Microwave the potatoes for 10 mins on High, turning after 5 mins, and heat oven to 220C/fan 200C/gas 7. Meanwhile, heat the oil in a frying pan, then fry the mushrooms over a high heat until golden. Stir in the cornflour, gradually add 100ml milk, then simmer to a smooth sauce. Season to taste, then stir in the chicken and parsley.

  2. Scoop most of the potato from the skins, then mash with the remaining milk and some seasoning. Spoon the chicken filling into the shells, top with the mash, then bake for 10 mins until golden and the skins have crisped a little. Serve with green veg or a salad.

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Comments, questions and tips

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Comments (9)

sabamoley's picture
4

This was lovely, although I took the advice and livened it up a bit with some onion, garlic, celery, peas, a bay leaf and a drop of sherry!

nobbly-bobbly's picture
4

My family thought it needed a bit of cheese on the top of the mash to top it off and maybe a bit more sauce.

I drizzled extra virgin olive oil over the potatoes and a sprinkling of salt before sticking them in the oven. I also bulked out the filling by using up some carrots :-)

ruthiewatkinson's picture

this was really nice but i too would jazz it up with some cheese in the mash or even some worcester sauce in there somewhere

peskypeeza's picture
2

Agree that is dish was a bit too bland and not really worth the effort/faff. I used turkey instead of chicken which may not have helped. Would echo the suggestion of adding mustard to liven it up a bit.

anniex's picture
1

I was disappointed by how bland this was. It didn't really taste of anything! Not worth the effort.

coturner's picture
4

These were a real favourite! I used low fat creme fraishe (as I had it in the fridge, and added a little fried onion and garlic and used tarragon instead of parsley! Apart from that I followed the recipe!

sarahcg's picture
4

As others suggest it needs a bit of 'livening up', but this usually means adding naughty ingredients, so it ends up not low fat!!

tan_tan's picture
5

i know this recipe is meant to low fat but it tasted soo much better by adding some butter and cheddar to the mash topping, adding some white wine, onion, and garlic to the chicken filling and baking the potato skins alone brushed with olive oil before adding all the toppings!

sjayne's picture
4

These were really easy and pretty good but I think they need some extra seasoning. Perhaps a bit of Dijon mustard in the sauce would just jazz them up a bit.

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