Chicken & Mushroom Pie (x6)
For our chicken and mushroom pies we use free-range chicken breasts, which are locally sourced. The chicken is braised in chicken stock which makes it moist and succulent. The mushrooms are sautéed using rapeseed oil, sea salt and black pepper until tender. We then line our 4” pie case with our shortcrust pastry and fill the case with chicken, mushrooms and a white béchamel sauce, which has been made from the chicken stock and soya cream. A lid is placed on the pie and then either frozen or cooked.
Ingredient list: (Allergens shown in bold)
Potato Flour, Brown Rice Flour, Buckwheat Flour, Tapioca Flour, Maize Flour, Margarine (Rapeseed & Palm Oils, Emulsifiers (E471)) Xanthan Gum, Chicken, Mushrooms, Soya Cream Chicken stock, Eggs, Salt & Pepper and Rapeseed Oil
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