Not your average Chicken and Mushroom pie!
Our delicious chicken, mushroom & tarragon pie is packed with chicken meat (thigh for purpose and breast for show!) and lashings of mushrooms in natural home-made creamy gravy, with a hint of tarragon and wrapped in our thin buttery shortcrust pastry.
Winner of a GOLD at the Taste of the West Awards
How to Cook
Our pies are an ideal serving for 1 - but you could share...we'll leave that up to you
*Really not suitable for microwaves - the pastry will just go soggy - no one wants soggy bottoms!
*Ready to eat cold - but best heated in an oven for true pie pleasure!
Remove all packaging and place pie in a preheated oven.From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes.From Frozen: 150°/ Fan 130° / Gas mark 2 for 40-50 minutes.
Allow it to rest for 3-4 minutes - and enjoy. These are a guideline as ovens do tend to differ - Yours may have different settings, so please adjust accordingly.
Storage: Keep in a fridge below 5°. Suitable for home freezing (6 months), defrost in fridge, heat thoroughly and enjoy within 3 days.
Chicken (27%), WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), mushrooms (16%), MILK, vegetable shortening (RSPO palm, rapeseed oil) butter (MILK), onions, cream (MILK), modified maize starch, Glaze (water, vegetable protein (pea), dextrose) chicken bouillon, salt, vegetable bouillon, garlic puree, tarragon, white pepper.
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