Dinner Ladies
Start Shopping
  • Home
  • Full Menu
    • Browse all
    • Specials
    • Favourites
    • Pantry Staples
  • Categories
    • Poultry
    • Beef & Veal
    • Lamb
    • Pork
    • Seafood
    • Vegetarian
    • Side dishes
    • Breakfast
    • Lunch
    • Desserts
    • Snacks
  • Sort By
    • Vegetarian
    • Plant-based
    • Allergens
    • Kids
    • Toddlers
    • Low Carb
    • Under 500 cals
    • Dinners for 1
    • Dinners for 2
    • Dinners for 3+
    • Some Prep
    • No Prep
    • Microwavable
  • Gift Vouchers
  • Our Service
  • Why Frozen?
  • Delivery Info
  • More...
    • About Us
    • Contact
    • Log In
    • My Account
    • FAQ
    • Press
    • Community
    • Blog
    • Subscribe
    • Terms

Chicken and roast vegetable pie

Back to Home

HERE'S HOW WE MAKE IT

First we roast the carrots and pumpkin in a bit of olive oil and salt until soft and just browning, while separately cooking diced, free-range chicken with onions. The sauce is based on a classic bechamel (white sauce) which we perk up with lemon zest, grain mustard and chopped tarragon which we fold through the cooked chicken and vegetables along with baby green peas before topping with a rectangle of top notch butter puff pastry.

INGREDIENTS

Flour, butter, salt, free-range chicken, milk, carrots, onion, peas, pumpkin, grain mustard, tarragon, lemon zest, butter puff pastry.

ALLERGENS

CONTAINS:
Gluten, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALLLARGE
ENERGY4602.8kj9205.6kj
PROTEIN58.6g117.2g
FAT TOTAL69g138g
- SATURATED31.4g62.8g
CARBS55.9g111.8g
- SUGARS19.4g38.9g
SODIUM1819.9mg3639.9mg

SIZES

Small:
Serves two adults with accompaniments
Large:
Serves four adults with accompaniments

GOES WITH

Serve with our buttered mash or a baked potato and a fresh green salad. We also like a big pile of leafy green vegetables - spinach, silverbeet or kale - steamed and then dressed with olive oil, lemon, garlic and salt or even our universal stir fry sauce.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours. For best results cook from frozen. 

Small: remove plastic film and cook straight from frozen, brushed with beaten egg or milk, in a preheated 200C oven for 40-45 minutes or until the pastry is puffed and golden brown and the filling heated right through to the centre (deduct 10 minutes if defrosted).

Large: remove plastic film and cook straight from frozen, brushed with beaten egg or milk, in a preheated 200C oven for 50-55 minutes or until the pastry is puffed and golden brown and the filling heated right through to the centre (deduct 10 minutes if defrosted).

 

  • Faq
  • Press
  • Blog
  • Your Account
  • Terms
  • Subscribe
  • Community
  • Contact
Dinner Ladies Logo
  • Follow Us
  • Facebook
  • Instagram
  • YouTube