Best Chicken Mushroom Spud Pies Recipes

CHICKEN AND MUSHROOM SPUD PIES (TWICE BAKED POTATOES)

Chicken and Mushroom Spud Pies (Twice Baked Potatoes) image

This was an easy and slightly different dish to put together. I originally found this recipe in the October 2008 copy of BBC Good Food Magazine and since I am a mushroom lover I knew I had to try it. I used part of a a store bought rotisserie chicken that we had made sandwiches of the day before and that showed at this is a good recipe for using up leftovers. When I make it next I will experiment with adding some more herbs to the mushroom and chicken method and maybe a bit of Dijon mustard.

Provided by Sarah_Jayne

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large baking potatoes
2 teaspoons olive oil
9 ounces brown button mushrooms, quartered
1 teaspoon cornflour
3 1/2 ounces milk
3 tablespoons milk
2 cooked boneless skinless chicken breasts, chopped up
1/4 cup fresh parsley, chopped

Steps:

Microwave the potatoes for 10 minutes on high, turning after 5 minutes and preheat the oven to 400 degrees.
Meanwhile, heat the oil in a frying pan and then fry the mushrooms over a high heat until golden.
Stir in the cornflour, gradually add the 3 1/2 ounces 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 and then mash with the remaining milk and some seasoning.
Spoon the chicken filling into the shells, top with the mash and then bake for 10 minutes until golden and the skins have crisped up a little.
Serve with green veg or a salad.

Nutrition Facts : Calories 263.4, Fat 5.6, SaturatedFat 1.7, Cholesterol 41.9, Sodium 61.9, Carbohydrate 34.8, Fiber 3.5, Sugar 2.4, Protein 19.5

CHICKEN & MUSHROOM SPUD PIES

Chicken & mushroom spud pies image

Jazz up a jacket potato with this creamy filling

Provided by Good Food team

Time 30m

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 289 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Protein 26 grams protein, Sodium 0.18 milligram of sodium