Chicken and Roast Vegetable Pie

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

Free range chicken thighs, onion, milk, puff pastry (wheat flour, butter (cream), water, salt, vinegar), carrot, pumpkin, peas, olive oil, plain flour, butter (cream, salt), mustard, salt, tarragon, lemon zest.

ALLERGENS

CONTAINS:

Gluten, Dairy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	Per 100g (Small)	Per Small	Per 100g (Large)	Per Large
ENERGY	941kJ	4799kJ	870kJ	8795kJ
PROTEIN	12.5g	63.8g	12.4g	125g
FAT TOTAL	12.4g	63.3g	11.3g	113.9g
- SATURATED	5.9g	30.2g	5.2g	52.4g
CARBS	15.7g	79.9g	14.2g	143.1g
- SUGARS	3.4g	17.2g	3.4g	34.3g
SODIUM	368mg	1876mg	361mg	3646mg

SIZES

Small:

610g -Serves one (hungry)- two adults with accompaniments

Large:

1.1kg - Serves three-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.

PREP, COOK AND SERVE

Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

Please note: while every effort has been made to ensure that the chicken is bone free, please be aware that some may remain.

Remove plastic film and preheat oven (FF) to 200C.
Brush pastry with beaten egg or milk.
LARGE: DEFROSTED: cook for approximately 40-45 minutes or until the pastry is puffed and golden brown. FROZEN: cook for approximately 50-55 minutes or until the pastry is puffed and golden brown.

SMALL: DEFROSTED: cook for approximately 30-35 minutes or until the pastry is puffed and golden brown. FROZEN: cook for approximately 40-45 minutes or until the pastry is puffed and golden brown.

Serve with buttered mash or a baked potato and a fresh green salad.

Ovens vary, please adjust cooking times if necessary.