Photo of Creamy chicken pies by WW

Creamy chicken pies

Points® value
Total Time
30 min
15 min
15 min
This chicken and mash pie is a tasty alternative to a shepherd’s pie and still just as comforting.


Potatoes, Raw

400 g, Cut into small chunks

Parsnip, raw

125 g, peeled & cut into small chunks

Chicken breast, skinless, raw

300 g

Carrots, raw

1 medium, finely sliced

Chicken stock cube(s)

½ cube(s), to make 250 ml

Bay leaf, dry

1 leaf/leaves

Sweetcorn, frozen, boiled

60 g

Low Fat Soft Cheese

40 g

Parsley, fresh

1 tablespoon(s), chopped


2 teaspoon(s), level


  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.