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Creamy chicken pies

  • SmartPoints value per serving
  • Prep: 15 Mins
  • Cook: 15 Mins
  • Serves: 2
  • Difficulty: Easy

Creamy chicken pies

Prep: 15 Mins
Cook: 15 Mins
Serves: 2
Difficulty: Easy
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  • 400g Potato(es), Raw, Cut into small chunks
  • 125g Parsnip(s), raw, peeled & cut into small chunks
  • 300g Chicken breast, skinless, raw
  • 1 medium Carrots, raw, finely sliced
  • 1/2 cube(s) Chicken stock cube(s), to make 250 ml
  • 1 leaf/leaves Bay leaf, dry
  • 60g Sweetcorn, frozen, boiled
  • 40g Low Fat Soft Cheese
  • 1 tablespoons Parsley, fresh
  • 2 level teaspoons Cornflour


  1. Bring a pan of water to the boil. Add the potatoes and parsnips, cover and simmer for 10 minutes until soft. Drain well and mash. Season to taste.
  2. Meanwhile, put the chicken, carrot, stock and bay leaf in a pan, bring to the boil and simmer, uncovered, for 6-8 minutes, or until the chicken is cooked. Add the sweetcorn and bring back to the boil.
  3. Mix the cornflour with 1 tablespoon water until you have a smooth paste. Stir into the chicken mixture and let it bubble for a minute to thicken, then whisk in the soft cheese and cook gently for another minute until hot. Remove the bay leaf and stir in the parsley.
  4. Preheat the grill to medium. Spoon the chicken mixture into individual pie dishes or into a larger ovenproof dish, and top with the mash. Grill for 3-5 minutes until the potato is just golden on top, then serve.

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