Mid-Week Chicken Pie

• 4 skinless chicken breasts, cut into chunks
• 2 teaspoons olive oil
• 1 leek, thinly sliced
• 12 ounces pasta sauce
• 5 ounces button mushrooms, halved
• 5 ounces red peppers, cored, seeded and sliced
• 9 ounces ready rolled puff pastry
• beaten egg, to glaze
• potato, and
• vegetables, to serve

1. Preheat the oven to 425F
2. Roll out the pastry onto a floured board.
3. Cut 6 oval shapes and place on a baking sheet.
4. Score the pastry with a sharp knife and brush each shape with the beaten egg.
5. Place them in the oven and bake for 15 mins or until browned and puffed up.
6. While the pastry is cooking, heat the oil in a large frying pan on a medium heat.
7. Add the chicken and leek and cook for 5-6 mins or until lightly browned.
8. Add the mushrooms and red pepper and cook for a further 3 minutes Pour over the tomato sauce and continue heating gently for 5 minutes
9. Spoon the chicken mix onto the serving plates and top with the pastry lid.

chicken breasts, olive oil, pasta sauce, button mushrooms, red peppers, pastry, beaten egg, potato, vegetables

Taken from www.food.com/recipe/mid-week-chicken-pie-324066 (may not work)