A lighter tasting option. Chicken cooked gently in a white sauce with spring vegetables.
Ingredients
Pastry: WHEAT flour; calcium, iron, niacin, thiamine. shortening: vegetable oil (palm oil, palm stearin, rapeseed oil), cake margarine: (Vegetable oil, palm and rapeseed, water, salt, emulsifier, polyglycerol esters of fatty acids, colours; curcumin, annatto)
Filling: chicken breast, onion, carrot, CELERY, leek, garden peas, roux: plain flour (WHEAT), calcium, iron, niacin, thiamine. MILK, dijon mustard: water, MUSTARD flour (30%), spirit vinegar, salt, preservative; sodium, hydrogen SULPHITE. english mustard: water, MUSTARD flour (22%), sugar, spirit vinegar, salt, MUSTARD bran (3.5%) turmeric, rapeseed oil, preservative: potassium sorbate, stabiliser: xantham gum, unsalted butter: MILK. chicken bouillon: potato starch, salt, maltodextrin, chicken fat (8%), flavouring, sugar, rapeseed oil, yeast extract, palm oil, sunflower oil, sage, carrot powder, chicken powder (0.5%), rosemary, black pepper, antioxidant; rosemary extract, colour; curcumin., water, vegetable oil: (SOYA bean oil, anti foaming agent E900, dimethylpolysiloxane (SOYA)
Cooking your Pies
From chilled:
-
Conventional Oven: Pre-heat to 180℃
Fan Oven: Pre-heat to 180℃
Gas Oven: Set to gas mark 4
Air Fryer: Pre-heat to 180℃ - Egg wash the pies before they go in the oven
Vegans: Replace egg wash with marmalade
- Place pies on a baking tray and put in the oven for 30 minutes (or until piping hot)
- Air Fryer: Remove foil from the pies half way through
- Remove pies from the oven, check the centre is cooked thoroughly and leave to stand for 5 minutes
- Serve and enjoy!
Storage
Keep refrigerated below 5℃.
❄️ Suitable for home freezing; once frozen, consume within 3 months.