A creamy pie with a tasty hint of fresh thyme covered in crispy sheets of filo pastry, delicious served with crispy roast potatoes, mashed carrots and peas.

Serves 4

Low – calorie Cooking spray

650g carrots, peeled and cut into chunks

Salt and freshly ground black pepper

2 medium onions, finely diced

Large handful fresh thyme, leaves roughly chopped, plus extra sprigs to garnish

½ tsp lazy garlic

450g skinless chicken breasts, trimmed and diced

2tbs plain flour

200ml low – salt hot chicken stock

410g can creamed corn, I could not find creamed corn, so I used tinned sweetcorn and whizzed it up in a small food processor.

150g frozen or tinned sweetcorn

Salt and freshly ground black pepper

200g pack filo pastry

Method

Heat the oven to 200c, gas 6, 400f and grease a 1ltr ovenproof dish with the low – calorie spray.

Boil the carrots in a saucepan of water for 20 – 25 minutes until soft, drain then mash with plenty of ground black pepper and keep warm.

While the carrots are cooking, spray a large non – stick frying pan with low – calorie spray and set over a high heat.

Add the onion, thyme are garlic and fry for 3 – 4 mins. Add the chicken and cook for 5 minutes or until lightly golden. Add the flour and combine well with the chicken. Add the stock stirring until a thick sauce starts to form.

Add the creamed corm and sweetcorn and heat through. Season with salt and pepper, then simmer for 5 minutes.

Spoon the chicken mixture into the prepared dish. Spray each filo sheet with oil, then lightly scrunch up and lay over the filling to cover completely. Spray again with oil then bake for 15 minutes or until golden.

Serve with the mashed carrot garnished with extra thyme sprigs, roast potatoes and peas.