WW Chicken & Cabbage PieServes: 4
✅ Estimated WW Points: 3–4 points per serving (depending on ingredients)
📝 Ingredients:
2 cups cooked shredded chicken breast (0 points)
3 cups shredded cabbage (0 points)
1 small onion, finely chopped (0 points)
2 cloves garlic, minced (0 points)
3 eggs (0–2 points depending on plan)
1/2 cup low-fat cottage cheese (1 point)
1/4 cup reduced-fat shredded mozzarella (2 points)
1/4 cup whole wheat flour or oat flour (2 points)
1/2 tsp salt & 1/2 tsp pepper
1/2 tsp dried thyme or parsley (optional)
Cooking spray (0 points)
👩🍳 Instructions:
Preheat oven to 375°F (190°C). Spray a baking dish or pie plate with nonstick spray.
In a skillet sprayed with cooking spray, sauté onion and cabbage over medium heat for 5–7 minutes, until softened. Add garlic and cook 1 more minute. Let cool slightly.
In a large bowl, whisk the eggs, then mix in cottage cheese, flour, shredded chicken, seasonings, and mozzarella.
Add the sautéed cabbage mixture and mix until well combined.
Pour the mixture into the prepared pie plate and smooth the top.
Bake for 35–40 minutes, or until set and golden on top.
Let cool for 5–10 minutes before slicing. Serve warm or cold.
🧮 WW Points Breakdown (approximate for whole pie):
Ingredient Points
Cottage cheese (low-fat, ½ cup) 1
Mozzarella, reduced-fat (¼ cup) 2
Whole wheat flour (¼ cup) 2
Eggs (3 whole) 0–4 (based on plan)
Chicken, cabbage, onion, garlic 0
Total (4 servings) ~10 points
Per serving ~3–4 points
💡 Tips:
Can be baked in muffin tins for portion-controlled mini pies (great for meal prep!).
Swap flour for almond flour to reduce carbs or use WW baking mix if you have it.
Add a little mustard or hot sauce to the egg mixture for a flavor kick.