Chicken and Mushroom Cottage Pie Jackets
These Chicken and Mushroom Cottage Pie Jackets are a spud-tacular midweek meal and a lighter alternative to pastry. They're creamy, cheesy, slimming-friendly, and oh-so-satisfying!
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NutritionPer Serving
- Calories250
- Carbs33g
- Protein18g
- Fat1g
- Saturates0.4g
- Sugars4.6g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
These Chicken and Mushroom Cottage Pie Jackets are a hearty dinner that doesn’t take hours or leave you with a towering pile of washing up.
We’ve taken the humble jacket potato and loaded it with tender chunks of chicken, juicy mushrooms, extra mashed potato, and a creamy sauce that feels miles more indulgent than it actually is. The result is a cosy plate of comfort food that’s warm, filling, and still perfectly on plan if you’re watching what you eat.
What are you waiting for? Get cooking, then grab a fork and dig in!
What diets are these Chicken and Mushroom Cottage Pie Jackets suitable for?
This recipe can be made gluten-free and/or dairy-free, provided you swap out one of both of the following ingredients for suitable alternatives:
- Chicken stock cube
- Reduced-fat cream cheese (if using)
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Chicken and Mushroom Cottage Pie Jackets?
No, this recipe doesn’t call for any special ingredients. You’ll find everything you need on the shelves of your local supermarket.
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How many calories are in these Chicken and Mushroom Cottage Pie Jackets?
There are 250 calories per portion in these Chicken and Mushroom Cottage Pie Jackets, which means they fall into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Pierce the potatoes and cook for 5 minutes each in the microwave until soft.
Step 2
Scoop out the centres of the potatoes into a bowl, and season to taste with salt and pepper. Mash until smooth. Reserve the potato shells for later.
Step 3
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions and fry for 5 minutes. Then add the mushrooms and continue to fry for a further 5 minutes.
Step 4
Add the chicken and continue to cook until browned on all sides.
Step 5
Add the stock cube to the water, and stir until dissolved. Pour into the pan along with the white wine vinegar.
Step 6
Combine the cornflour and cold water, and mix until smooth. Pour into the pan and lower the heat. Simmer for 10-15 minutes, until the chicken is cooked through and the sauce has reduced.
Step 7
Add the quark (or reduced-fat cream cheese) and parsley, and stir until dissolved.
Step 8
Preheat the oven to 180ºC.
Step 9
Spoon the chicken filling into the potato shells, and place onto a baking tray.
Step 9
Top each one with the mashed potato. Then cook in the oven until they are golden brown, and the filling is piping hot.
Serve your Chicken and Mushroom Cottage Pie Jackets with any of these accompaniments;
How do you know when these Chicken and Mushroom Cottage Pie Jackets are cooked?
You should cook these Chicken and Mushroom Cottage Pie Jackets until the sauce has thickened and the filling is piping hot. This should take around an hour in the oven.
Here in the UK, standard advice is to cook food until it has reached 75°C and stayed at that temperature for 2 minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Chicken and Mushroom Cottage Pie Jackets in the fridge?
Once you’ve baked your Chicken and Mushroom Cottage Pie Jackets, ideally you should eat them at the time of serving.
If you do allow any leftovers to cool, make sure to refrigerate in a container with a lid, and chill. You can keep leftovers of Chicken and Mushroom Cottage Pie Jackets in the fridge for approximately 3 days or so.
Can I freeze Chicken and Mushroom Cottage Pie Jackets?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze your jackets as soon as they’re cold enough.
- Use a container or bag that’s suitable for freezing.
Don’t forget to add a label with what they are, and on what date you put them in the freezer!
How do I reheat Chicken and Mushroom Cottage Pie Jackets?
From chilled: Place in a microwave-proof container with loosely fitting lid, and heat for 4-7 minutes — until piping hot.
From frozen: Fully defrost (either in the microwave or overnight), then heat covered in the microwave for 4-5 minutes. Cook for a further 6-7 minutes — until piping hot.
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Chicken and Mushroom Cottage Pie Jackets
These Chicken and Mushroom Cottage Pie Jackets are a spud-tacular midweek meal and a lighter alternative to pastry. They're creamy, cheesy, slimming-friendly, and oh-so-satisfying!
-
Prep Time
10 MINS
-
Cook Time
1 HR
- KCals 250
- Carbs 33G
Instructions
- Pierce the potatoes and cook for 5 minutes each in the microwave, until soft.
- Scoop out the centres of the potatoes into a bowl and season with salt and pepper to taste. Mash until smooth. Reserve the potato shells for later.
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions and fry for 5 minutes. Then add the mushrooms and continue to fry for a further 5 minutes.
- Add the chicken and continue to cook, until browned on all sides.
- Add the stock cube to the water and stir until dissolved. Pour into the pan, along with the white wine vinegar.
- Combine the cornflour and cold water, and mix until smooth. Pour into the pan and lower the heat. Simmer for 10-15 minutes, until the chicken is cooked through and the sauce has reduced.
- Add the quark (or reduced-fat cheese) and parsley, and stir until dissolved.
- Preheat the oven to 180ºC.
- Spoon the chicken filling into the potato shells and place onto a baking tray.
- Top each one with the mashed potato, then cook in the oven until they are golden brown and the filling is piping hot.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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We agreed with Slimming World to remove their trademarked terms from our website
If you’ve made these Chicken and Mushroom Cottage Pie Jackets and loved them, let us know by sharing a photo and tagging us on Instagram or in our Facebook group!
10 comments
See what others have to say
MicheleSunday 19th December 2021
Looking forward to cooking this recipe! 😁
Please could you tell me what temperature the oven should be set at the end; step 13?
Thanks
PS. Love all your recipes. X
HollyMonday 20th December 2021
Hey Michele, sorry for the confusion with this recipe. I have now added an oven temperature to the method of 180ºC hope that helps!
SonyaSunday 15th August 2021
Hi please can you tell me if these can be made in my instant pot? Thank you
HollyMonday 16th August 2021
Hey Sonya, It’s not something we have tried or tested but you could use your Instant Pot to make this recipe either using the saute function in place of the frying pan or using the high pressure cook function. Have a look at THIS article here for recipe conversions for the Instant Pot. Hope that helps!
Miss Rebecca L GornallFriday 30th October 2020
Can I use yogurt instead of quark?
HollyMonday 2nd November 2020
Hi Rebecca, yogurt or cream cheese would work instead of the quark in these Chicken and Mushroom “Pot” Pies. Hope that helps!
Julie DathMonday 19th October 2020
These ‘pies’ are absolutely delicious. I just made them for two of us, reduced the amount of chicken but kept the full amount of sauce. We like a bit of juice.
They are very filling and so tasty.
I served them with the marmite sprouts ( I substituted bovril for marmite – I don’t have that filth in my cupboard )😉 and cauliflower.
* I also used cornflour *
Thank you for the great recipes.
HollyTuesday 20th October 2020
Hi Julie, that sounds lovely! So glad you enjoyed both recipes and thanks so much for your message!
SarWednesday 2nd September 2020
Hi, is there an alternative to the Xanthan Gum? Thanks
HollyThursday 3rd September 2020
Hey Sar, you can substitute the xanthan gum for a little cornflour as it’s just to thicken up the sauce. Hope that helps!
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