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Photo of Creamy chicken pie by WW

Creamy chicken pie

Total Time
1 hr 20 min
20 min
1 hr
When it comes to satisfying and wholesome family dinners, look no further than this lighter version of the classic chicken pie


Skinless chicken breast

450 g, (buy 500g), trimmed


1 whole, trimmed, thinly sliced


2 clove(s), crushed

Plain flour

2 tbs

Chicken stock

2½ cup(s), (625ml)


2 large, (300g), peeled, diced

Light cream

cup(s), (cooking cream), (80ml)

Whole grain mustard

2 tsp


1 cup(s), (200g)

Fresh flat-leaf parsley

2 tbs, chopped

Reduced-fat puff pastry

90 g, thawed

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 190°C. Spray a non-stick saucepan with oil and heat over high heat. Cook chicken for 2 minutes or until brown. Set aside.
  2. Lightly spray the pan with oil and place over medium-high heat. Cook the leek for 5 minutes or until soft. Add the garlic and cook for 1 minute or until fragrant. Add the fl our and cook for a further minute or until combined.
  3. Stir in the stock and potato. Simmer for 15 minutes or until the potato is tender and the sauce has thickened. Return the chicken to the pan. Stir through the cream, mustard and corn. Simmer for 2 minutes for flavours to combine. Stir through the parsley.
  4. Spoon the filling into a 21cm-deep 1.25L (5-cup) capacity ovenproof dish. Top with the pastry. Press edges with a fork to seal. Use a sharp knife to discard excess pastry. Bake for 25-30 minutes or until golden.