Chicken & Mushroom Spud Pies
Transform your baked potatoes into a delightful meal by filling them with a creamy mushroom and chicken mixture. This hearty and flavorful dish is perfect for a cozy dinner at home. The crispy potato skins filled with tender chicken, earthy mushrooms, and fragrant parsley will surely satisfy your comfort food cravings. Serve alongside some green vegetables or a fresh salad for a complete and satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 289 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 3 grams sugar
- Protein Content: 26 grams protein
- Sodium Content: 0.18 milligram of sodium
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