Ingredients:
- 1 Tbsp Olive Oil or Rapeseed Oil
- 1 medium Yellow Onion, small diced
- 2 medium Carrots, small diced
- 2 stalks Celery, small diced
- 2 cloves Garlic, minced
- 1 tsp Dried Thyme
- 1/2 tsp Dried Sage
- 1 Bay Leaf
- 1 cup Low-Sodium Chicken Stock (divided)
- 1/2 cup Skim Milk or 1% Milk
- 1 Tbsp Cornstarch (Maizena)
- Salt & Freshly Ground Black Pepper, to taste
- 3 cups Cooked Chicken Breast, shredded or diced
- 1/2 cup Frozen Sweet Peas
- 1/2 cup Plain Greek Yogurt (0% or 2% fat)
- 1/4 cup Grated Parmesan Cheese
- 1 Tbsp Fresh Parsley, chopped
Instructions:
- Preheat your oven to 400°F (200°C). Lightly grease your casserole dish. In a small bowl, whisk 1 Tbsp of cornstarch into 1/4 cup (60 ml) of the chicken stock until fully dissolved to create a slurry. Set aside.
- Heat the oil in a large skillet over medium heat. Add the diced onion, carrots, and celery (mirepoix). Sauté gently for 6–8 minutes until the vegetables are softened.
- Stir in the minced garlic, dried thyme, and sage. Cook for 1 minute until fragrant.
- Pour in the remaining 3/4 cup (180 ml) of chicken stock and the skim milk. Bring to a gentle simmer. Whisk in the cornstarch slurry and the bay leaf. Continue to stir until the sauce thickens significantly (it should coat the back of a spoon).
- Remove the pan from the heat. Discard the bay leaf. Gently fold in the shredded chicken and the frozen peas.
- Allow the filling to cool for 2 minutes, then stir in the Greek yogurt. Mix well until the yogurt is fully incorporated and the sauce is uniformly creamy. Taste and season generously with salt and pepper.
- Pour the filling mixture evenly into the prepared casserole dish. Sprinkle the grated Parmesan cheese evenly over the top.
- Bake for 25–30 minutes, or until the filling is bubbling hot throughout and the cheese topping is golden brown and crisp at the edges.
- Remove from the oven and allow the pot pie to rest for 5–10 minutes before serving. Garnish with fresh parsley.