In a large sauté pan, heat olive oil over medium heat. Add onion, celery, garlic, chicken breast, salt, pepper, and poultry seasonings. Cook for 5 minutes, stirring occasionally.

Meanwhile, in a separate medium sauté pan over medium heat, whisk together cream and flour. Continue whisking well and cook for about 1 minute. Whisk in broth and cook for an additional 2 minutes. Add yoghurt and frozen vegetables and mix well.

Remove from heat and combine with chicken mixture. Transfer ingredients to a greased casserole dish. Cover the top of the dish with the puff pastry, trim pastry to fit, and then crimp over the edges of the dish. Using a small paring knife, cut four slits into the top of the dough. Decorate the top with cutouts made from the dough trimmings.

Bake at 400°F for about 15 to 20 minutes, or until golden brown. Allow to cool slightly before serving.

Makes 4 servings.

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