Sunday, January 1, 2012

Creamy chicken pies serves 2 (11 ProPoints)

This is a really delicious pie from the Weight Watchers Simply Satisfying book which I have adapted slightly

400g (14oz) potatoes, peeled and cut into small chunks
300g (10 ½ oz) skinless boneless chicken breasts, cut into small chunks
1 carrot, peeled and finely diced
250ml (9 fl oz) hot chicken stock
1 bay leaf
2 teaspoons cornflour
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper

Single gratin / pie dishes
Food processor for finely dicing the carrots
Medium sized pan
Grill preheated to medium


  1. Boil the potatoes and mash with a little seasoning
  2. While the potatoes are cooking, place the chicken, carrot, stock and bay leaf in a medium sized pan. Bring to the boil and simmer, uncovered for 5 minutes
  3. Mix the cornflour with 1 tablespoon of water, then stir to a paste. Stir the cornflour paste into the chicken mixture and let the mixture bubble for a minute or so until hot. Remove the bay leaf. Stir in the parsley. Preheat the grill to medium.
  4. Spoon the mixture into the pie dishes and top with the mash. Place under the grill for 3 - 5 mins until the mash is golden

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