Chicken Leek & Portobello Pie
Roasted British chicken thighs slowly cooked with leeks and Portobello mushrooms in a creamy white sauce with a buttery pastry lid
British Chicken (28%), Double Cream (Milk), Puff Pastry [Wheat Flour, Rapeseed Oil, Water, Wheat Starch, Lemon Juice, Salt, Preservatives], Onion, Portobello Mushroom (10%), Leek (8%), Carrot, Celery, Butter (Milk), Plain Flour (Wheat), Tarragon, Free-Range Egg, Salt, Lemon, Thyme
Allergens listed in bold. May contain bones.
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
|For best results oven cook from frozen.||Serves 1 (320g)||Serves 2 (650g)|
Preheat oven to 220° C / 200° C fan / gas mark 7. Remove sleeve and film. Place on a baking tray in the oven. Allow to stand for 1 min and ensure food is piping hot before serving.
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
|Typical Values||Per 100g||Per Serving|
|Energy kj (kcal)||807 kJ (194 kcal)||2592 kJ (624 kcal)|
|Fat (of which saturates)||14 g (8.1 g)||46 g (26 g)|
|Carbohydrate (of which sugars)||7.5 g (2.1 g)||24 g (6.8 g)|
|Fibre||1.3 g||4.2 g|
|Protein||8 g||26 g|
|Salt||2.3 g||7.3 g|