Chicken and roast vegetable pie
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.
|Per 100g (Small)||Per Small||Per 100g (Large)||Per Large|
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.