Piri-piri chicken pot pie
Preheat the oven to gas 6, 200°C, fan 180°C. Drain a 285g jar Roasted Peppers Antipasti, reserving the oil. Heat 1 tbsp of the oil in a large pan over a high heat, add a 500g pack frozen Butternut Squash Chunks and cook for 6-8 mins until softened and starting to turn golden. Remove and set aside. Wipe the pan clean; add 1 tbsp of the reserved oil and 350g Diced Chicken Breast. Cook over a medium heat for 5-7 mins until pale golden and just cooked through. Add the peppers, squash and a 500g jar Spanish Inspired Chicken Cooking Sauce. Reduce the heat to low- medium, simmer for 2 mins, then spoon into a 1.5ltr pie dish. Lightly brush 3 wraps from a pack of Mixed Herb Tortilla Wraps with more of the oil, then cut into 3cm strips. Scrunch together, place on top of the pie filling and bake for 15-20 mins until golden.
Tip:To make it vegetarian, swap the chicken for a 400g tin of chickpeas. Add to the pan with the peppers and squash
285g jar Roasted Peppers Antipasti
500g pack frozen Butternut Squash Chunks
350g Diced Chicken Breast
500g jar Spanish Inspired Chicken Cooking Sauce
8 Mixed Herb Tortilla Wraps