Chicken, pea & pancetta pot pie

Name: Chicken, pea & pancetta pot pie
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Ingredients: 480 g pack British roast chicken 4 breast fillets; 600 g cream of chicken soup; 250 g pack petits pois with leeks & pancetta; 320 g puff pastry sheet

Comforting, filling and utterly delicious. This is ready in 40 minutes – serve with mash and extra green veg for the perfect midweek dinner. Discover the full Meal Maths collection, all made with four simple ingredients.

4.5 out of 5 stars(2) Rate this recipe

High protein

Serves6
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

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480g pack British roast chicken 4 breast fillets
600g cream of chicken soup
250g pack petits pois with leeks & pancetta
320g puff pastry sheet

Preheat the oven to 200ºC, gas mark 6. Pull the chicken into 3cm pieces (discarding the skin) and place in a rectangular pie dish.
Pour in the soup and petits pois, leeks and pancetta, then stir everything until well combined. Drape the pastry over the pie filling to make a lid, rolling out to fit the dish if needed. Press onto 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.
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 on the side.

Typical values per serving when made using specific products in recipe