Chicken and Mushroom Pie


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Prep information

Prep time
15 minutes
Cook time
30 minutes
Recipe by
Ben at Lo-Dough

Nutritional information (whole pie)

370 kcal

Fancy a delicious pie without the calories? Look no further.

This classic chicken and mushroom masterpiece will certainly fill the pie-shaped hole in your cravings. This recipe is the perfect meal for two (with some veg on the side) and only comes in at a tiny 185 calories for half the pie!

Packed full of protein and low fat, the only thing that would make this dish better is a nice pouring of gravy! 

Big thank you to Janette Jones for this great recipe.


Serves 2
  • 2 pieces of Lo-dough
  • 120g of cooked chicken
  • 1 small carrot
  • 1 spring onion
  • 100g mushrooms
  • ¼ stock cube
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 30g Philadelphia soft cheese
  • 1 medium free range egg
  • Salt & pepper to taste

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

Regular price from £3.49
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  1. Preheat the oven to 180°.
  2. Take one piece of Lo-Dough, spray with Frylight, line a small oven-proof dish (trim Lo-Dough to fit), and blind bake until golden.
  3. Dice mushrooms and carrots and cut up spring onion. Add to a pan with Frylight and cook for a few minutes over a medium heat.
  4. Add stock cube and about 1/2 cup of water and simmer for 2 minutes before adding chicken, Philadelphia, parsley, garlic and salt and pepper.
  5. Reduce for a few minutes until hardly any liquid remains.
  6. Fill the Lo-Dough base with mixture then take the other piece of Lo-Dough, spray with Frylight and then trim to size to make a lid for your pie.
  7. Brush with egg and bake for 10 minutes or until golden on top. Then enjoy!

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