Lay's Chicken Pie

Melt half of the butter in a pan.

Clean and dice the chicken breasts.

Clean the carrot, slice into half-moons.

Wash the leek, slice it lengthwise, then cut into thin slices.

Dice the red bell pepper and broccoli.

Add the chicken to the pan and sear over high heat for 4–5 minutes.

Season with salt and grate lemon zest over the chicken.

Remove the chicken from the pan and set aside.

In the same pan, begin sautéing the carrots over medium heat for 5 minutes. Add the remaining butter.

Add the leeks to the carrots and sauté them for 2 minutes

Add the red bell pepper and broccoli, and sauté everything for another 2–3 minutes.

Add the chicken back to the pan along with the cream. Bring it to a boil, then transfer the mixture into an ovenproof dish.

Bake at 220°C (428°F) for 10 minutes.

Remove from the oven, top the mixture with Lays chips, sprinkle with crumbled feta, and bake for an additional 5 minutes at 180°C (356°F).