I made this lovely pie using leftovers – on Slimming World you can have 70gms of Ricotta Cheese as your hexa – it’s perfect for making creamy sauces!
The whole pie uses 1.5 hexa portions plus 4 syns.
Please check syn values with Slimming World to protect your weight loss.
Prep time 15 mins
Cooking time 30mins
Pre hear oven to gas 5, electric 190, fan 170
You will need a non stick frying pan, pastry brush, 7-8 inch oven proof pie plate
2 pieces of Lo-Dough
1/2 medium chopped onion
1 fat clove of garlic chopped
50gms cooked chicken chopped
50 gms cooked ham chopped
2tbsp sweetcorn kernels
70gms ricotta cheese
125mls semi skimmed milk
1 chicken stock cube
Salt and pepper
1 beaten egg to glaze
1tbsp cold water
1 tbsp warm water
Using spray oil in a non stick frying pan sauté onion and garlic until translucent and soft.
Add cold water
Crumble stock cube into pan and stir
Add ham, chicken and sweetcorn and stir
Add milk and stir
Add Ricotta cheese and stir until melted.
Season with fresh ground salt and pepper
Grease pie plate with spray oil
Place one piece of Lo-Dough on the bottom.
Add filling and spread evenly and flat leaving apx 2-3cm around the edge free
Baste the rim of both pieces of Lo-Dough with warm water
Place the remaining piece of Lo-Dough on the top and keep pressing firmly down until it sticks to the bottom. Press around the edge with a fork to seal.
Brush the outside of the pie with beaten egg
Place in preheated oven until golden brown – apx 20 mins
167 cals per serving