Chicken & mushroom spud pies

Chicken & mushroom spud pies

  • Rating: 3 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Jazz up a jacket potato with this creamy filling

Nutrition: per serving
HighlightNutrientUnit
kcal289
fat5g
saturates1g
carbs38g
sugars3g
fibre0g
protein26g
low insalt0.18g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, October 2008

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    Rating: 3 out of 5.9 ratings

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