Nutrition per serve

Kcal: 480 Fat: 33g Saturates: 13g Protein: 23g Carbs: 23g Sugars: 1g Fibre: 3g Salt: 2g Iron: 1mg Calcium: 47mg


Chicken, Bacon & Oyster Mushroom Pie 

This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.

Prep time: 20 mins, Cook time: 30 mins, Total time:  50 mins



400g Chicken, (diced)

200g Bacon Medallions, (chopped)

150g Oyster mushrooms, (rinsed and chopped)

500ml Water

1/2-1 tsp, (see instructions on tin) low fodmap Massel chicken stock powder

10-20g Corn flour, (depending on your choice of thickness of the gravy)

1/4 tsp salt

1/2 tsp Pepper

2g Chives

200mlg Lactose Free Cream

3-4tbsp Garlic infused oil, (for frying)

1 Egg for basting the pastry

Puff Pastry

1 Pack, (280g) Ready to roll gluten free low fodmap puff pastry sheet


Preheat the oven to 200oC Fan oven

Weigh and chop ingredients

Mix the water and chicken stock with the chives

Heat the oil in a frying pan/wok. Add the chopped bacon and mushrooms and cook for 5 minutes

Add the chicken stock mix and simmer and gradually add the cornflour, (10g to start. You may want a thinner gravy so to add the rest of the cornflour gradually as the sauce thickens) Remember, the gravy will continue to thicken during cooking.

Add the chopped chicken and simmer for 5 minutes.

Add the cream, salt and pepper and simmer for a few minutes.

Transfer the pie filling into an oven proof dish and leave to one side.

Roll out the puff pastry, (leaving the greaseproof paper attached) and gently roll to the size of the ovenproof dish.

Lay the pastry over the top of the dish removing the greaseproof paper and gently mould the pastry to the shape of the dish with your fingers.

Cut of the edges and using a fork press the edge of the pastry to fit the edge of the dish.

Make two incisions with a knife on the top of the pastry

Additional: Cut pastry shapes out of the remaining pastry.

Beat the egg and baste the pastry. Add your pastry shades and baste with the egg, garnish with black pepper and place in the oven for 15-20 minutes until cooked through and golden.


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