Recipe of the week comes from Pamela Kemp

Homemade Open Chicken Pie

“I have made this for many years and seems to be a favourite with the family and our charity lunches”

Ingredients

1PK puff pastry

1 each peppers red/orange/yellow chopped

1 large leek sliced and chopped

1 chilli finely chopped

Cooked chicken into small chunks

2 cans  Campbells condensed chicken soup

Olive oil for frying

Method

Sauté the peppers/leeks and chilli in small amount of olive oil until soft. Cool and drain off any liquid.

Spread the mixture over the pastry leaving and inch free round the edge. This will puff up and keep the mixture in. Can baste with beaten egg or milk round the pastry edge.

Place cooked chicken oved the pepper mixture. Then spread the condensed soup evenly over the check.

Place in oven gas mark 5-6 for 40 mins or until top is golden brown. I like to top with chopped chives.

This can be sliced into 12 small squares and served with salad.

Enjoy