Chicken, Mushroom and White Wine Pie
Tender pieces of British chicken cooked in a white wine sauce with mushrooms encased in a shortcrust pastry base topped with a puff pastry lid.
Remove all packaging except foil. Brush top of pie with beaten egg or milk. Bake in a pre-heated oven at 190ºC/375°F/Gas Mark 5/Fan Oven 180°C, for 35-40 minutes until piping hot throughout.
|Of which saturates||5.65g|
|Of which sugars||1.69g|
Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Chicken (30%), Water, Lard, Vegetable Oils (Palm & Rapeseed), Mushrooms (5%), White Wine (2%) (Sulphites), Béchamel Sauce (Skimmed Milk, Vegetable Stock, Vegetable Oil, Butter (Milk), Modified Starch, Salt, Emulsifier Soya Lecithin), Chicken Bouillon, Tomato Puree, Salt, Pepper, Modified Starch (Potato Starch, Maltodextrin, Vegetable Oils, Emulsifier Soya Lecithin), Emulsifier E471.
Chicken Bouillon contains: Salt, Potato Starch, Vegetable Fat, Yeast Extract, Sugar, Chicken Fat, Chicken Powder, Spices (Turmeric, White Pepper, Celery Seeds, Flavourings, Onion, Maltodextrin, Lemon Juice, Parsley, Plain Caramel, Rosemary Extract.
Allergens are stated in bold.