Chicken, Leek and Mushroom Pie
Tender pieces of British chicken in a creamy leek and mushroom sauce encased in traditional shortcrust pastry.
Oven cook from frozen.
Pre-heat oven to 180°C/350°F/Gas Mark 4. Remove outer packaging and place on a baking tray. Brush the pastry with either beaten egg or milk and cook for approximately 30-35 minutes. Ensure that pie is piping hot before serving.
|Of which saturates||4.2g|
|Of which sugars||1.3g|
FILLING: Chicken (22%), Mushroom (9%), Leek, Onion, Chicken Stock (Water, Chicken Extract, Flavourings (contains Egg) Glucose Syrup, Salt, Yeast Extracts, Vegetable Oil, Colour), Milk, Cream (Milk) Maize Starch, Salt, Pepper.
PASTRY: Wheat Flour (Wheat, Calcium Carbonate, Iron, Niacin, Thiamin), Vegetable Shortening (Palm & Rapeseed Oils), Margarine (Vegetable Oil, Water, Salt, Emulsifers (Mono & Diglycerides of fatty acids), Preservatives (Potassium Sorberte, Citric Acid), Colour (Annatto and Curcumin) Flavourings), Milk, Water, Salt, Egg.
Allergens are stated in bold.