Savour the warming tastes of this guilt-free Slimming World chicken pie—a perfect option for cold nights when the family is itching for something filling to eat. This dish saves time because it can be made ahead of time and simply reheated when needed. It also freezes well.
Make sure you bake the lids separately from the flavorful filling for perfectly crisp pastry. Pour the hot filling into individual dishes, top with pastry, and bake until golden for a traditional pie presentation. To attach the pastry lid to your dish, use a small amount of egg wash.
INGREDIENTS:
Eight large, skinless, bone-in chicken thighs
One peeled and sliced carrot
One celery stick, cut
Two departing Bays
Two large fresh thyme sprigs with picked leaves
Two large sliced leeks
One-litre stock of chicken
Calorie-conscious cooking spray
Six smoked bacon rashers, chopped into small pieces and free of all visible fat
From a 375g pack, 100g of chilled Sainsbury's Ready Rolled Light Puff Pastry
One medium egg gently whisked
One tsp of mustard powder
25 grammes of cornmeal
200g of halved sugar snap peas
400 gramme carrot batons
Four tablespoons of plain quark
INSTRUCTIONS:
In a saucepan with a lid, combine the chicken, carrot, celery, bay leaves, half of the thyme leaves, and half of the leeks. After adding the stock, simmer for 25 minutes while covered.
Set the oven temperature to 220C (200C fan, Gas 7). After moving the chicken to a plate, allow it to cool. After removing the vegetables, bay leaves, and thyme from the stock and straining it into a bowl, put the stock back in the pan and boil it until it reduces to about 400ml.
Stir-fry the bacon and the remaining leeks for two to three minutes in a nonstick skillet coated with low-calorie cooking spray. After unrolling the pastry, cut four 8 by 8-inch squares. Transfer to a nonstick baking sheet, cut a lattice pattern with a knife, and brush with egg. Bake for 12 to 15 minutes, or until golden and puffy.
Remove the bones and shred the chicken. Stir the cornflour and mustard powder into the 2 tablespoons water, then add it to the chicken stock and simmer for 1 minute to thicken. Simmer for an additional ten minutes after adding the chicken, leeks, bacon, and remaining thyme leaves.
Cook until tender, about 2 to 3 minutes for the peas and 6 to 8 minutes for the carrots; drain.
After taking the chicken mixture off the stove, whisk in the quark, season, and then divide it among four pie dishes. Place a pastry square on top of each and serve with carrots and peas.
Best Practises for Baking Slimming World Chicken Pie:
Use high-quality vegetable stock and Quorn or a combination of beans, such as cannellini and butterbeans, in place of the chicken for a vegetarian version.
Serve these Slimming World Chicken Pie:
You can use any other vegetables you prefer in place of the recommended boiled peas and carrots in this Slimming World recipe. Green beans, cauliflower, and broccoli make great options. Serve with triple-cooked chips or mashed potatoes for a more decadent option.
Can Slimming World Chicken Pie be frozen?
Pie filling should be cooled down and frozen in portions for convenient defrosting later. Puff pastry should be cut into squares, lined with baking paper, wrapped tightly in clingfilm, and frozen. Cook from frozen while reheating the filling on the hob. Cooking from frozen could take twenty to twenty-five minutes.
Healthy Chicken Pie Recipe
Ingredients
- 8 Eight large skinless, bone-in chicken thighs
- 1 One peeled and sliced carrot
- 1 One celery stick cut
- 2 Two departing Bays
- 2 Two large fresh thyme sprigs with picked leaves
- 2 Two large sliced leeks
- 1 One-litre stock of chicken
- Calorie-conscious cooking spray
- 6 Six smoked bacon rashers chopped into small pieces and free of all visible fat
- From a 375g pack 100g of chilled Sainsbury's Ready Rolled Light Puff Pastry
- 1 One medium egg gently whisked
- 1 tsp of mustard powder
- 25 g of cornmeal
- 200 g of halved sugar snap peas
- 400 g carrot batons
- 4 tbsp of plain quark
Instructions
- In a saucepan with a lid, combine the chicken, carrot, celery, bay leaves, half of the thyme leaves, and half of the leeks. After adding the stock, simmer for 25 minutes while covered.
- Set the oven temperature to 220C (200C fan, Gas 7). After moving the chicken to a plate, allow it to cool. After removing the vegetables, bay leaves, and thyme from the stock and straining it into a bowl, put the stock back in the pan and boil it until it reduces to about 400ml.
- Stir-fry the bacon and the remaining leeks for two to three minutes in a nonstick skillet coated with low-calorie cooking spray. After unrolling the pastry, cut four 8 by 8-inch squares. Transfer to a nonstick baking sheet, cut a lattice pattern with a knife, and brush with egg. Bake for 12 to 15 minutes, or until golden and puffy.
- Remove the bones and shred the chicken. Stir the cornflour and mustard powder into the 2 tablespoons water, then add it to the chicken stock and simmer for 1 minute to thicken. Simmer for an additional ten minutes after adding the chicken, leeks, bacon, and remaining thyme leaves.
- Cook until tender, about 2 to 3 minutes for the peas and 6 to 8 minutes for the carrots; drain.
- After taking the chicken mixture off the stove, whisk in the quark, season, and then divide it among four pie dishes. Place a pastry square on top of each and serve with carrots and peas.