Chicken, Ham and Leek Pie
Our rich, creamy Chicken, Ham and Leek Pie adds buttered leeks to a white wine sauce, with herbs and wholegrain mustard. Each slice packs a punch of flavour. Finished with our handcrafted buttery shortcrust pastry.
FILLING: Free-Range British Chicken (40%), Outdoor Reared Pork (13%), Leeks (8%), Water, semi-skimmed MILK, Double Cream (MILK), Tapioca Starch, Rapeseed Oil, Chicken Stock (Chicken Meat and Fat, Water, Salt), White Wine (SULPHITES), MUSTARD, Garlic, Seasoning & Herbs
PASTRY: WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Butter (MILK) (13.5%), Vegetable Shortening (20% rapeseed oil and 80% RSPO palm oil), Water, Free-Range EGG, Salt
Allergens: Mustard, Wheat, Milk, Sulphites, Egg.
|Typical Values||Amount per 100g||Amount per serving (270g)|
|Energy||1292KJ / 309kcal||3488KJ / 834kcal|
|(of which Saturates)||(8.3g)||(22.5g)|
|(of which Sugars)||(0.9g)||(2.5g)|
How to keep your pie:
Your pie will keep beautifully when refrigerated at less than 5C or frozen at -18C or less until the use by date on the box that your pie arrives in.
How to cook your pie to piefection:
Pre-heat oven to 180C (fan 160C), gas mark 4, remove all packaging and place pie on a preheated baking tray and cook for:
- 25 to 30 minutes from chilled
- 50 to 55 minutes from frozen
Check food is piping hot before serving. Cooking appliances may vary, this is a guide only.