Chicken, pea & pancetta pot pie

Comforting, filling and utterly delicious. This pie is ready in 40 minutes – serve with mash and extra green veg for the perfect midweek dinner.

Ingreadient

• 1 pack British roast chicken 4 breast fillets
• 600g cream of chicken soup
• 250g pack petits pois with leeks & pancetta
• 320g pack Jus-Rol All Butter Puff Pastry Sheet

Step by step

1. Preheat the oven to 200°C, gas mark 6. Pull the chicken into 3cm pieces (discarding the skin) and place in a rectangular pie dish.
2. Pour in the soup and petits pois, leeks and pancetta, then stir everything until well combined.
3. Drape the pastry lid over the pie filling, rolling out to fit the dish if needed. Press into the edges of the dish, then use a knife to cut a few small slits in the top for steam to escape. Trim and crimp the edges to neaten, if needed.
4. Bake for 30-35 minutes, until the pastry is golden and risen and the filling is piping hot. Delicious served with extra steamed green vegetables, or mashed potatoes to mop up the creamy sauce.