Lo-Dough Chicken and Ham Pie

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

Spray oil

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


Serves 3

167 cals per serving

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