Chip Shop Chicken Curry Pie (270g)

FILLING: Free-Range British Chicken (51%), Water, Coconut Milk (Coconut Extract, Water, Thickener (Carboxymethyl Cellulose), Emulsifier (Polysorbate 60)), Onion, Madras Curry Paste (Water, Rapeseed Oil, Coriander Powder (8%), Paprika Powder, Salt, Turmeric Powder, Cumin Powder (2.5%), Acids (Acetic Acid, Citric Acid, Lactic Acid), Tamarind, Maize Flour, Fenugreek Powder, MUSTARD Powder, Black Pepper Powder, Ginger Powder (1%), Chilli Powder (1%), Spices (0.5%), Garlic Powder), Rapeseed Oil, Chicken Stock (Chicken Meat and Fat, Water, Salt), Ginger, Tapioca Starch, Coriander, Chilli, 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: wheat, mustard, milk, egg.

How to keep your Chip Shop Chicken Curry Pie pie:

Your Chip Shop Chicken Curry Pie 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 Chip Shop Chicken Curry Pie 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

How to cook your pie in an Air Fryer:

Pre-heat Air Fryer to 180C, remove all packaging and place pie in the basket and cook for:

• 18 to 20 minutes from chilled

Check food is piping hot before serving. Cooking appliances may vary, this is a guide only.