Chicken & mushroom spud pies

Latest comments and suggestions

• Sarah

  05 October 2008

  Sarah rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sara

  29 October 2008

  sara commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sarahcg

  19 November 2008

  sarahcg rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Co

  19 November 2008

  Co rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annie

  08 April 2009

  Annie rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LisaPisa

  30 April 2009

  LisaPisa rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ruth

  16 August 2009

  ruth commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nobbly-bobbly

  25 September 2009

  nobbly-bobbly rated and commented on this recipe

  

  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 :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Amelie

  21 October 2010

  Amelie rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/7699/

Ingredients

• 4 large baking potatoes
• 2 tsp oil
• 250g pack chestnut mushrooms , quartered
• 1 tsp cornflour
• 100ml milk , plus 3 tbsp
• 2 cooked chicken breasts , roughly shredded
• handful chopped parsley

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Low-fat

Ingredients

• 4 large baking potatoes
• 2 tsp oil
• 250g pack chestnut mushrooms , quartered
• 1 tsp cornflour
• 100ml milk , plus 3 tbsp
• 2 cooked chicken breasts , roughly shredded
• handful chopped parsley

PER SERVING

289 kcalories, protein 26.0g, carbohydrate 38.0g, fat 5.0 g, saturated fat 1.0g, fibre 0.0g, sugar 3.0g, salt 0.18 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.