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Ingredients
Chicken breast, ham hock, garlic granules, onion, leeks, CELERY, carrot, tarragon, dried oregano, white wine (SULPHITES), salt, pepper, butter (MILK), castor sugar, chicken stock (Salt, Palm Oil, Corn Starch, Yeast Extract, Maltodextrin, Chicken (5%), Natural Flavourings, Sugar, Parsley, Onion Extract, Carrot Extract, Antioxidant: Extracts Of Rosemary), cream (MILK), cornflour, shortcrust pastry (GLUTEN), Calcium, Iron, Niacin, Thiamin), Maize Starch, Vegetable Oil Blend (Palm & Rapeseed Oil), Vegetable Fat (Palm Oil, Glucose Syrup, MILK Protein), Salt, Raising Agents (E341(i), E500(ii), water, salt, EGG yolk glaze. (allergens highlighted)
Storage Instructions
Store in the freezer at –18 deg. C or below, use within the stated best before date. If defrosted keep in refrigerator for up to 2 days, if defrosted do not re-freeze.
Cooking Instructions
INDIVIDUAL SIZED PIE INSTRUCTIONS: For best results cook from frozen - Preheat oven to 190 deg. C fan assisted / 210 deg. C conventional oven / gas mark 7, remove from packaging and place pie (keeping in the foil) onto a baking sheet, bake for approx. 40 minutes until pastry is nicely golden in colour, rest for 5 minutes then carefully remove from foil to serve – taking care as contents will be very hot.
FAMILY PIE INSTRUCTIONS: For best results cook from frozen - Preheat oven to 200 deg. C fan assisted / 220 deg. C conventional oven / gas mark 7, remove lid and place pie (in the foil) onto a baking sheet, bake for approx. 60-70 minutes until pastry is nicely golden in colour, rest for 5-10 minutes then carefully remove from foil and portion with a sharp knife and then serve – taking care as contents will be very hot. (Chef’s tip – to remove the pie from the foil – place a large plate on top of the pie, turn pie upside down, remove foil, place another plate on top and turn back upright!)
Allergy Advice
CELERY, MILK, GLUTEN, EGG, SULPHITES
Produced in a kitchen which uses nut products.