Photo of Creamy chicken & spinach pie by WW

Creamy chicken & spinach pie

Points® value
Total Time
55 min
10 min
45 min
This pie has sweet potatoes in the topping for extra goodness, with creaminess from half-fat crème fraiche and a cheeky sprinkling of cheese. Comfort food at its finest


Potatoes, Raw

300 g, peeled and chopped

Sweet potato, raw

250 g, peeled and chopped

Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped


2 clove(s), finely chopped

Chicken breast, skinless, raw

600 g, diced

Chicken stock cube(s)

½ cube(s), 100ml stock

Half Fat Crème Frâiche

4 tablespoon(s), level

Wholegrain Mustard

2 teaspoon(s), level


½ zest(s) of 1


½ tablespoon(s), level

Half fat Cheddar cheese

50 g


240 g

Skimmed Milk

50 ml


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the potatoes and sweet potatoes in a pan of boiling water for 15-20 minutes until tender.
  2. Meanwhile, mist a large frying pan with cooking spray and fry the onion over a low-medium heat for 7-8 minutes until soft. Add the garlic and cook for another minute. Add the chicken and brown for 3-4 minutes. Stir in the stock, crème fraiche, mustard and lemon zest. Season to taste.
  3. In a small bowl, mix the cornflour with 2 tbsp of the sauce from the pan. Stir into the chicken mixture until the sauce is thickened. Add the cheese and spinach and cook until wilted.
  4. When the potatoes are cooked, drain, season and mash with the milk. Spoon the chicken mixture into a 20cm baking dish, top with the mash and bake for 25 minutes. Grind over some black pepper to serve.


When thickening sauces with cornflour, always make a paste with it first, otherwise you can end up with a lumpy sauce