Photo of Spanish chicken pot pies by WW

Spanish chicken pot pies

Points® value
Total Time
40 min
25 min
15 min
Serve with steamed tenderstem broccoli and carrots as an alternative Sunday dinner or midweek comfort food.


Ready Rolled Puff Pastry Sheets

160 g, (1/2 x 320g pack)

Calorie controlled cooking spray

4 spray(s)


1 medium, red, chopped finely

Chicken breast, skinless, raw

500 g, cut into bite size cubes


1 teaspoon(s), & 1 tsp saffron threads, soaked in water

Dry Sherry

2 tablespoon(s)

Tinned Tomatoes

400 g, with garlic

Chicken stock cube(s)

1 cube(s)

Parsley, fresh

3 tablespoon(s), flat leaf, finely chopped

Egg, whole, raw

1 medium, raw, beaten


1 pinch

Black pepper

1 pinch


  1. Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Line a baking sheet with non stick baking paper. Unroll the pastry and lightly roll with a rolling pin until 22x24 cm. Cut equally into four pieces and chill in the fridge.
  2. Spray a non stick deep frying pan with the cooking spray and cook the onion and chicken pieces for 5 minutes until browned all over. Add the paprika and saffron, with its soaking water and cook for 30 seconds.
  3. Pour in the sherry and bubble for 30 seconds. Then stir in the chopped tomatoes and chicken stock cube and simmer gently for 10-15 minutes until thickened slightly and the chicken is cooked. Check the seasoning and stir in the parsley.
  4. Meanwhile, remove the pastry from the fridge and transfer to the prepared baking sheet. Brush the tops of each pastry piece with a little beaten egg and bake in the oven for 15 minutes until golden, risen and cooked. Serve each portion of chicken with a pastry square.