Chicken and Mushroom Pie
This classic flavour combination utilises succulent free-range chicken from Britain, and a tasty mixture of wild and cultivated mushrooms. Finished in a creamy white wine sauce and encased in our butter-rich shortcrust pastry.
FILLING: Free-range British Chicken (39%), Mushrooms (19%), Water, Onions, Organic Semi-Skimmed MILK, Organic Double Cream MILK, Rapeseed Oil, Tapioca Starch, Chicken Stock (chicken meat and fat, water, salt), White Wine (SULPHITES), Garlic, salt & pepper, mixed herbs.
PASTRY: WHEAT flour (calcium carbonate, iron, niacin, thiamine), water, unsalted butter (MILK) (14%), vegetable shortening (20% rapeseed oil and 80% RSPO palm oil), salt, free-range EGG.
Allergens: Milk, Sulphites, Wheat, Egg, Mustard, Oat, Celery, Soya.
|Typical Values||Amount per 100g||Amount per serving (270g)|
|Energy||1275KJ / 305kcal||3443KJ / 824kcal|
|(of which Saturates)||(8.1g)||(21.8g)|
|(of which Sugars)||(1.3g)||(3.6g)|
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.