Lean and Light Chicken Pie

Ingredients:

Store-bought puff pastry
4 cups cooked, diced sweet potatoes
3 cups diced baby carrots
5 cups shredded rotisserie chicken (skin removed, preferably breast meat)
3 celery stalks, diced
½ cup frozen peas
1 onion, diced
3 tablespoons all-purpose flour
½ cup of low-sodium chicken broth
½ cup of low-fat milk
½ cup fat free, plain Greek yoghurt
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh parsley
Olive oil
Salt
Pepper

Method:

1. In a saucepan over a medium heat, cook the onion, celery, peas and carrots together in olive oil. Add a pinch of salt and pepper for taste.

2. Once the carrots and celery have softened slightly, add the flour to the mixture and stir.

3. Add the sweet potato chunks and sprinkle with the thyme and parsley. Add the chicken broth and mix well.

4. Once the mixture has thickened slightly, remove the mixture from the heat and mix in the chicken, yoghurt and milk.

5. Pour the mixture into a large baking tray and cover with the puff pastry.

6. Bake for approximately 25 minutes at 180 degrees Celsius until the pastry is golden brown.