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 British Pie Awards and Food & Drink Devon.
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.
Allergens: Including Wheat Gluten see ingredients in BOLD.
This pie is made in kitchens that may also handle mustard, sesame seed or nuts.
Ready to eat cold – but best heated in an oven for true pie pleasure!
Remove all packaging and place in a preheated oven.
From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes. .
From Frozen: 190°/ Fan 170° / Gas mark 6 for 40-50 minutes.
Allow it to rest for 3-4 minutes – and enjoy.
Storage: Keep in a fridge below 5°
Suitable for home freezing, defrost in fridge, heat thoroughly and enjoy within 3 days.