Smoky BBQ Chicken Pie
A great slimming friendly dish for a warming meal on a chilly evening, packed with shredded chicken, smoky BBQ flavours and a chilli kick!
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NutritionPer Serving
- Calories390
- Carbs41g
- Protein32g
- Fat9.2g
- Saturates2.7g
- Sugars11g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
A hearty, filling pie that’s perfect for a family dinner on a chilly evening! Packed with shredded chicken, beans and smoky barbecue flavours, this pie is full of protein for a satisfying dinner.
We’ve added a layer of fluffy mashed potato that’s crisped up in the oven for a really comforting choice when you fancy a change from Cottage Pie!
Succulent chicken thighs are the star of the show in this recipe, as they’re cheaper and have loads of flavour. We’ve also used beans, which are a great way of upping the fibre content and making this dish go even further; ideal for a pie filling and easier on the wallet too.
Serve with a pile of freshly steamed veggies as a tasty alternative to a Sunday roast!
What diets is this Smoky BBQ Chicken Pie suitable for?
Smoky BBQ Chicken Pie can be enjoyed on gluten free diets, as long as you substitute the following for suitable alternatives:
- BBQ seasoning
- Worcestershire sauce – we often use Henderson’s Relish in place of this as it’s naturally gluten free and can be found in the condiment aisle.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Smoky BBQ Chicken Pie?
All of the ingredients are super simple and can be found at most supermarkets. We’ve used an 18x27cm oven proof dish, but you could use smaller ones and split up the filling and topping if you’d prefer.
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How many calories are in this Smoky BBQ Chicken Pie?
This Smoky BBQ Chicken Pie is included in our Everyday Light category because it contains just 390 calories per portion. For more delicious dishes all under 400 calories, take a look at other recipes in this category!
This Smoky BBQ Chicken Pie recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
For the topping
Step 1
Place the potatoes in a saucepan of water, place over a high heat and bring to the boil. Lower the heat, cover and simmer for 20 minutes or until tender.
Step 2
Drain the potatoes and return to the saucepan. Add the milk and mash well. Season to taste with salt and pepper. Cover with a lid and set aside.
For the filling
Step 3
Spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onions and fry for 10 minutes until softened and golden brown.
Step 4
Add the chicken thighs and garlic and cook for 2 – 3 minutes until sealed and lightly browned on all sides.
Step 5
Lower the heat and add the cannellini beans, chopped tomatoes, tomato puree, lemon juice, BBQ seasoning, paprika, balsamic vinegar, Worcestershire sauce, white wine vinegar, hot pepper sauce, mustard powder and sweetener. Stir well then cover with a lid and simmer for 25 minutes or until the chicken is cooked and no longer pink.
Step 6
Preheat the oven to 180ºC.
Step 7
Remove the chicken thighs from the frying pan using a slotted spoon and place them on a large plate. Shred the chicken using two forks then transfer into an 18 x 27 cm ovenproof dish.
Step 8
Pour the beans and sauce from the frying pan over the shredded chicken in the dish and spread out evenly.
Step 9
Spread the mashed potato over the chicken mixture and swirl the top with a fork.
Step 10
Sprinkle the cheese over the potato and place the dish on a baking tray.
Step 11
Place in the preheated oven for about 20 minutes until golden on top and hot right through.
Step 12
Serve with steamed vegetables or an accompaniment of your choice.
What could I serve with this Smoky BBQ Chicken Pie?
Filling and substantial, you could serve this pie on it’s own, but we like to serve with green veggies as a low calorie accompaniment, like these:
How do you know when Smoky BBQ Chicken Pie is cooked?
You should cook this Smoky BBQ Chicken Pie until the chicken is cooked through with no pink remaining. This should take around 25 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Smoky BBQ Chicken Pie in the fridge?
Ideally you should eat this recipe within 4 hours of serving it.
If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Smoky BBQ Chicken Pie can be kept in the fridge for around 3 days.
Can I freeze Smoky BBQ Chicken Pie?
YES you can freeze this recipe! If you do, then remember to do the following:
- Allow it to cool and then freeze as soon as it is cold enough.
- Place in a container or bag that is suitable for freezing.
- Add a label with the recipe name and what date you froze it (no one likes mystery meat!)
How do I reheat Smoky BBQ Chicken Pie?
From chilled: Place in a microwave proof container, cover with loosely with cling film and heat for about 4-7 minutes or until piping hot throughout.
From frozen: Allow to defrost thoroughly in the fridge. Place in a microwave proof container, cover loosely with cling film and heat for about 4 – 7 minutes or until piping hot throughout.
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Smoky BBQ Chicken Pie
A great slimming friendly dish for a warming meal on a chilly evening, packed with shredded chicken, smoky BBQ flavours and a chilli kick!
-
Prep Time
20 MINS
-
Cook Time
1 HR 18
- KCals 390
- Carbs 41G
Instructions
For the topping
- Place the potatoes in a saucepan of water, place over a high heat and bring to the boil. Lower the heat, cover and simmer for 20 minutes or until tender.
- Drain the potatoes and return to the saucepan. Add the milk and mash well. Season to taste with salt and pepper. Cover with a lid and set aside.
For the filling
- Spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onions and fry for 10 minutes until softened and golden brown.
- Add the chicken thighs and garlic and cook for 2 - 3 minutes until sealed and lightly browned on all sides.
- Lower the heat and add the cannellini beans, chopped tomatoes, tomato puree, lemon juice, BBQ seasoning, paprika, balsamic vinegar, Worcestershire sauce, white wine vinegar, hot pepper sauce, mustard powder and sweetener. Stir well then cover with a lid and simmer for 25 minutes or until the chicken is cooked and no longer pink.
- Pre-heat the oven to 180ºC.
- Remove the chicken thighs from the frying pan using a slotted spoon and place them on a large plate. Shred the chicken using two forks then transfer into an 18 x 27 cm ovenproof dish.
- Pour the beans and sauce from the frying pan over the shredded chicken in the dish and spread out evenly.
- Spread the mashed potato over the chicken mixture and swirl the top with a fork.
- Sprinkle the cheese over the potato and place the dish on a baking tray.
- Place in the preheated oven for about 20 minutes until golden on top and hot right through.
- Serve with steamed vegetables or an accompaniment of your choice.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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30 comments
See what others have to say
LeahTuesday 12th March 2024
I’m having this without the potatoes on top, how would I work out the calories for just the chicken and sauce please?
HollyWednesday 13th March 2024
Hey Leah, we have a handy article HERE which you may find helpful!
karen warrenWednesday 12th July 2023
I had this yesterday but changed the topping to mashed carrot and is was lovely
SharonWednesday 12th July 2023
Hi Karen, we’re so pleased you enjoyed our Smoky BBQ Chicken Pie. Thanks for sharing your idea for using mashed carrot on top, it sounds good!
AnneWednesday 20th July 2022
Could this be reheated in the oven instead of the microwave Plan to make double quantities but would like to reheat in oven
SharonThursday 21st July 2022
Hi Anne, yes, you can reheat Smoky BBQ Chicken Pie in the oven if you prefer. Reheat at 180ºC but just make sure the pie is piping hot throughout.
BeckiThursday 10th March 2022
Could I use left over roast chicken for this? And if so what approximate weight of chicken would I need to use, and at what stage would I add it?
HollyWednesday 30th March 2022
Hey Becki, yes you could use leftover chicken in this recipe. I would suggest shredding your chicken and adding it the to the pan and following steps 5 and 6. The 6 thighs used in this recipe weigh approximately 500g so I would suggest using that as a guide but you may find you need to use less cooked chicken breast. Hope that helps!
JulieWednesday 17th March 2021
Where can I find this recipe from please as I’ve got all 3 books but can’t find Smokey BBQ chicken pie? Is it just on line?
HollyWednesday 17th March 2021
Hi Julie, this recipe is exclusive to our website so doesn’t appear in any of our books, hope that helps!
GemmaMonday 15th March 2021
Could this be made in the slow cooker?
SharonMonday 15th March 2021
Hi Gemma, we haven’t tried making the filling for this pie in a slow cooker, but it should work. Slow cooking produces moisture which could make the sauce runnier than if cooked on the hob. If this happens, take the lid off at the end of cooking and simmer until reduced to the required consistency. I would suggest frying the onions and chicken thighs to seal and brown, before adding to the slow cooker with all the remaining ingredients. You could try slow cooking for around 2 – 3 hours on high. This article may be of help:How to Convert Recipes to a Slow Cooker
Jasmine ClaytonMonday 1st March 2021
I made this yesterday with a slight adjustment, used sweet potatoes for the mash topping & it really complimented the flavours from the chicken & sauce. Delicious. As all your recipes are! 😊
SharonMonday 1st March 2021
Hi Jasmine, thanks so much for your lovely comment. Sweet potatoes on top sounds great!
RachaelSaturday 20th February 2021
Hi,
This comes up on WW blue as 11 points but you have it as 8. Wondering if I have missed something?
HollyMonday 22nd February 2021
Hi Rachael, I have just double checked this recipe and all information is correct on the page have a look HERE at our guide on how we work out nutritional information and points for our recipe, hope that helps!
Katie ReynoldsTuesday 16th February 2021
Hi, how do I make this non spicy please?
HollyTuesday 16th February 2021
Hey Katie, this isn’t really a particularly hot dish but you can omit the hot sauce if that is more to your taste, hope that helps!
Jodi TurnerSaturday 13th February 2021
Hi
Could you swap the potato for sweet potato? Would the flavour work?
HollyMonday 15th February 2021
Hi Jodi, Yes you could swap the potato for sweet potato you may need to alter the time they cook in the water as they may cook quicker and you will need to alter the calories accordingly, hope that helps!
KrystleSaturday 13th February 2021
Could u use sirracha sauce instead of the pepper sauce?
HollyMonday 15th February 2021
Hi Krystie, yes Sriracha sauce will work fine in this recipe!
Sophie PopplewellThursday 11th February 2021
Could you use chicken breast instead of thighs with this recipe? Just curious as to why it is chicken thighs. Thank you 🙂
HollyThursday 11th February 2021
Hi Sophie, yes you could swap the chicken thighs for chicken breasts if that is your preference, hope that helps!
GinginWednesday 10th February 2021
This would probably alter the entire recipe but do you think I could use baked beans instead of the cannelloni beans but use a little less purée?
SharonFriday 12th February 2021
Hi, we haven’t tried this, but using a tin of baked beans in tomato sauce instead of the drained cannelini beans should work. As there is also the tomato sauce in the tin of beans, you need to be careful that you don’t end up with too much liquid. You could try adding half a tin of chopped tomatoes rather than the whole tin and see how that looks and add a little more if you think it needs it. Hope you enjoy the recipe!
MicheleTuesday 9th February 2021
Where do you find hot pepper sauce
HollyWednesday 10th February 2021
Hi Michele, any hot pepper sauce would work great in this recipe you could try brands such as Tabasco or Encora Hot Sauce. Hope that helps!
Jill MannTuesday 9th February 2021
I don’t like cannellini beans, is it possible to substitute with another veg?
HollyTuesday 9th February 2021
Hi Jill, you could swap the cannellini beans for kidney beans or chopped pepper and adjust the calories accordingly. Hope that helps!
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