Chicken & Sweetcorn Pie
Total recipe is 21 points, making 4 servings, 5 points each. (Original points)
600 g
chicken breast - chopped
1 can of sweetcorn
1 leek
1 red onion
1 200 g tub of WW cream cheese with onion/chives
1 courgette
500 g potatoes
250 ml chicken stock (made from a cube)
Heat the oven Gas5/190ºC
1 can of sweetcorn
1 leek
1 red onion
1 200 g tub of WW cream cheese with onion/chives
1 courgette
500 g potatoes
250 ml chicken stock (made from a cube)
Heat the oven Gas5/190ºC
Slice the courgette and blanch in boiling water for 5 mins. Place the slices
in the bottom of a large pie dish
Dry fry off the chicken, set aside
Add onion and leek to pan - fry for 5 mins, adding stock to stop it from sticking.
Add chicken and sweetcorn to pan - fry for 5 mins
Stir through cream cheese until well combined
Add to pie dish on top of the courgette
Thinly slice the potatoes (skin on) and then layer on top of chicken mixture.
Bake in oven for 40 mins until potato goes golden brown.
Dry fry off the chicken, set aside
Add onion and leek to pan - fry for 5 mins, adding stock to stop it from sticking.
Add chicken and sweetcorn to pan - fry for 5 mins
Stir through cream cheese until well combined
Add to pie dish on top of the courgette
Thinly slice the potatoes (skin on) and then layer on top of chicken mixture.
Bake in oven for 40 mins until potato goes golden brown.
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