Slimming World chicken pie recipe

This Slimming World chicken pie recipe can be cooked ahead and then reheated when you’re ready to serve. It’s also perfect for freezing. 

Baking the pastry lids separately from the succulent filling ensures it stays nice and crisp. However, if you’d prefer a more traditional pie finish, divide the hot pie filling between your dishes, top with the pastry and bake until golden. You can use some of the egg wash to help secure the lid to your dish. 

Ingredients

• 8 Large skinless bone-in chicken thighs
• 1 Carrot, peeled and sliced
• 1 Celery stick, sliced
• 2 Bay leaves
• 2 Large sprigs fresh thyme, leaves picked
• 2 Large leeks, sliced
• 1-litre Chicken stock
• Low-calorie cooking spray
• 6 Smoked back bacon rashers, all visible fat removed, cut into small pieces
• 100g Chilled Sainsbury’s Ready Rolled Light Puff Pastry from a 375g pack
• 1 Medium egg, lightly beaten
• 1 tsp Mustard powder
• 25g Cornflour
• 200g Sugar snap peas, halved
• 400g Carrot batons
• 4 tbsp Plain quark

Method

1. Put the chicken, carrot, celery, bay leaves, half the thyme leaves and half the leeks in a lidded saucepan. Pour over the stock and bring to a simmer. Cover and cook for 25 minutes.
2. Heat your oven to 220C (200C fan, Gas 7). Lift the chicken onto a plate and leave until cool enough to handle.
3. Strain the chicken stock into a bowl, discarding the veg, bay leaves and thyme, then return the stock to the pan and boil until reduced to around 400ml. Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and stir-fry the bacon and remaining leeks for 2-3 minutes. Unroll the pastry and cut out 4 x 8cm squares. Place on a non-stick baking tray and score on a lattice pattern using a knife. Brush with the egg. Bake for 12-15 minutes, or until puffed up and golden.
4. Meanwhile, break up the chicken into small pieces, discarding the bones. Mix together the mustard powder and cornflour with 2 tbsp water, then stir into the chicken stock. Return to the heat and simmer for 1 minute until thickened. Stir in the chicken, leeks, bacon and remaining thyme leaves and simmer for a further 10 minutes.
5. Meanwhile, the peas for 2-3 minutes and the carrots for 6-8 minutes until tender, then drain.
6. Remove the chicken mixture from the heat, whisk in the quark and season. Divide between 4 pie dishes and top each with a square of pastry. Serve with the peas and carrots.

Top tips for making Slimming World chicken pie

If you're a vegetarian, use a quality vegetable stock and replace the chicken with Quorn or a mix of beans such as cannellini and butterbeans. Continue reading for more tips and serving suggestions. 

For this recipe you need to bake the pastry on a non-stick baking tray. This means you don’t have to waste baking parchment. We like this one from Tala. 

Tala Performance Baking Sheet - View at Amazon 

This baking sheet comes in two sizes, medium or large size. The non-stick coating makes it an excellent choice when baking chocolate chip cookies or any other recipe that would ordinarily call for you to line the tray with baking paper. 

Check out Joe Wicks chicken pie if you want something similar to this recipe. Alternatively, check out these Slimming World recipes including this tasty Slimming World steak pie. 

Recipe courtesy of Slimming World