Chicken and Asparagus No Pastry Pie

Chicken and Asparagus No Pastry Pie - Gluten Free, Slimming World and Weight Watchers Friendly

Pastry always works out pretty high synned, unless you have a teeny amount on the top of your pie and then you almost think, why did I bother. So  I wanted to create a pie topping that was crisp but didn’t break the syn bank and so I had the idea to chop some potato into think matchsticks to use as a pie topping. This was so delicious the tender creamy chicken underneath with asparagus was a great combination. Of course don’t expect this to be anything like pastry, because it’s just crispy potato, but that said – it is still very good.

This recipe is gluten free, Slimming World and Weight Watchers friendly

Slimming Eats Recipe

Extra Easy – 1/2 HEa and 0.5 syns per serving

NOTE: HEa servings may vary depending on where you are, so be sure to adjust according and as this is only half a HEa per serving, be sure to have the remainder of your healthy extra elsewhere in your day.

Chicken and Asparagus ‘No Pastry’ Pie
Serves 4
  • 4 chicken thighs, with all visible fat removed and chopped into chunks
  • 200g (7oz) of asparagus, trimmed and chopped
  • 1 cup (240ml) of semi skimmed milk (1 HEa)
  • 1 cup of chicken stock
  • 4 laughing cow light (1 HEa)
  • 1 tablespoon of tapioca starch, cornstarch or arrowroot powder (1.5 syns)
  • 800g (28oz) of potatoes, julienned or chopped into thin chips
  • freshly chopped parsley
  • salt and black pepper to season
  • 1 beaten egg
  • Spray oil
  1. Preheat oven to 200c or 400f
  2. Spray a tray with spray oil, add the potatoes and spray over the top, season well with salt and bake in the oven until they just start to get lightly golden, remove and set aside. (don't over cook these, as they will be cooked some more as the pie topping)
  3. Spray a frying pan over a medium high heat with some spray oil. Add the chicken thighs, season with salt and black pepper and fry until lightly golden.
  4. Add the asparagus, milk, stock, parsley, laughing cow lights.
  5. Mix the tapioca starch with a little cold water to a paste and add this into the pan.
  6. Gently bring to a boil until it starts to slightly thicken.
  7. Add to a oven proof dish and then top with the potatoes. Brush over the top with the beaten egg and bake in the oven for approx 30-40 mins. Potatoes on top should be nice and golden.
  8. Serve with your choice of sides.

Chicken and Asparagus No Pastry Pie - Gluten Free, Slimming World and Weight Watchers Friendly

The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx. nutritional information (using calorie count recipe analysis)


per serving





Saturated Fat


Total Carbohydrate


Dietary Fibre






Chicken and Asparagus No Pastry Pie - Gluten Free, Slimming World and Weight Watchers Friendly