Garlic and sage chicken pie

1. Preheat the oven to 180°C.
2. Reheat the chicken mixture in a covered saucepan over low-medium heat. Using a slotted spoon, transfer the chicken to a plate, remove the meat from the bone and chop the meat into small chunks. Mash the potato in the saucepan to a chunky mash, then return the chicken to the pan.
3. Steam or boil the carrots for 3-4 minutes until tender, then drain and add to the chicken mixture, along with the peas, lemon zest and 2 tablespoons of the lemon juice. Season to taste with salt and pepper and mix gently to combine, being careful not to break up the chicken.
4. Spray a 1.5 litre ovenproof dish with cooking oil, then spoon the chicken mixture into the dish. Lay out the filo sheets on a clean work surface and spray with cooking oil. Arrange the filo sheets on top of the chicken, then place the dish in the oven and bake for 20-25 minutes until the pastry is golden and crisp.
5. Serve the pie with braised beans. 

TIP: Add 2 tablespoons chopped fresh herbs such as flat-leaf parsley, chives or sage to the chicken mixture before baking. This recipe is great served with the Braised Green Beans with Tomato and Oregano recipe from the Recipes on a Budget recipe book. The recipe for the Garlic and sage chicken can be found in 'The Total Wellbeing Diet Recipes on a Budget' book.