There is nothing better than watching mum or dad pull that great smelling pie out of the oven on a cold winter night. By avoiding the pastry you don't get that huge intake of saturated fat. On top of this there are a number of great vegetables inside and a great substance of carbohydrate in the sweet potato. But I couldn't avoid a family favorite.
Line a baking tray with parchment paper. Place chicken on top then sprinkle with one teaspoon of salt and drizzle over one tablespoon of olive oil and cook in the oven for 12 to 15 minutes, or until tender.
Remove from the oven, discard skin and allow to cool for 5 minutes. Using two forks, shred the meat making sure it is still chunky; set aside.
Add the remaining oil to a medium saucepan on high heat. Brown the onion and garlic before adding the carrots, celery and leek.
Once browned, add the chicken and stir for one minute before deglazing with the stock.
Next add the white wine vinegar, pepper, thyme, rosemary, bay leaf and remaining salt. Turn the heat to low, cover and allow to simmer for 30 to 40 minutes or until stock has reduced.
Meanwhile, in another saucepan, add the sweet potato and cover with water. Bring to a boil on high heat, before turning to medium heat and allowing to cook for a further 6 to 8 minutes, or until a knife pierces flesh easily.
Drain sweet potato and allow to dry out for 2 minutes before putting in a blender with the almond milk and processing until smooth. Remove and set aside.
Preheat the broiler to medium/high.
Spoon the chicken mix into an ovenproof dish, avoiding the thyme, rosemary and bay leaf if possible. Spoon the sweet potato mix on top and spread around evenly to get it smooth. Place under the broiler for 5 minutes or until the top changes color.