1950's CAMPBELLS WILD MUSHROOM AND CHICKEN STROGANOFF PIE

EAT MYSELF SLIM IN STYLE

 

This is a non guilt full flavour low fat chicken and wild mushroom stroganoff filo pie, the filo pastry is low in fat and does not disappoint as a pie crust.  The hot smoked paprika rich creamy wild mushroom and dark chicken meat filling is everything it promises to be, Ooh I Love a Pie...

 

Each pie approx.: Kcal 309 / 23g fat / 5.2g sat fat / 26.6g carbs / 14.5g protein

 

 

Such a passion for the Mushroom and Pie, I love this time of the year where mushrooms are growing wild everywhere.  We have recently been on a mushroom foray and found 28 different species of mushrooms in our local woods.  I was most pleased when we were encouraged to pick some, we took a Cep, Chicken of the Woods and some winter Chanterelles , I look forward to learning more in depth knowledge to forage for mushrooms on our own, but I am secretly still a bit of a scaredy cat at the moment!

 

 

INGREDIENTS

(makes 4 pies)

 

300g mixed mushrooms

4 chicken thighs meat only

1 small onion fine diced

2 cloves garlic fine diced

salt and pepper

1 tsp smoked hot paprika

2 tbsp ghee

250ml white wine

1 chicken jelly stock pot in 100ml water

1 can low fat Campbells mushroom soup

200g crème fraiche 1/2 fat

1/2 juice of a lemon

1 pack of filo pastry

 

Pan fry the onions and garlic in a little of the ghee until soft but not coloured, remove to the side, gently cook the mushrooms for two minutes, mushrooms only need to kiss the pan, remove and place with the onions, now add the chicken thigh meat and sear, sprinkle over the hot paprika and season, add the white wine which will de-glaze the pan lifting all the gorgeous flavours into the sauce and reduce by half, add the chicken stock, crème fraiche, Campbell's mushroom soup and stir well. 

 

Add back in all the mushrooms, garlic and onion to the sauce and bring up to a simmer and taste for seasoning, then leave to one side to cool before we place in the pie crusts.

 

I have allowed two sheets of filo per pie, which is generous and gives more depth to the pie crust,this is so you really feel you are getting more pie crust than you should when on a reduced calorie intake.  Line your individual or one large pie tin with the filo pastry, this is such a forgiving pastry so don't worry if you tear the sheets, make sure that the filo goes up and hangs over the top of the pie tin by a few inches, this is because you will fold these overhangs into the centre of the pie to create the pie crust top, brush with egg wash and bake for 20-25 minutes and enjoy.