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Ingredients
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
Method
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.
Pour in the soup and petits pois, leeks and
pancetta, then stir everything until well combined.
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.
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.
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