To freeze, allow the sauce to cool completely before adding the chicken, peppers and mushrooms (You won't need to reheat the chicken before freezing, either). Place the pie filling in a freezer-to-oven safe dish or a foil tin. Roll the pastry out, place on the top of the pie and freeze before baking. To bake from frozen, preheat the oven to 180C/160C Fan/Gas 4 and bake the pie for 40-50 minutes until golden-brown and piping hot inside.
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