Chicken and roast vegetable pie
Chicken and roast vegetable pie
Small: 700g - serves 2 adults with accompaniments
Large: 1.35 kg - serves 4 adults with accompaniments
Couldn't load pickup availability
Prep, Cook & Serve
Prep, Cook & Serve
Small:
Remove plastic film and preheat oven (FF) to 200C. Brush pastry with beaten egg or milk. 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. While every effort has been made to ensure that the chicken is bone free, please be aware that some may remain.
Large:
Remove plastic film and preheat oven (FF) to 200C. Brush pastry with beaten egg or milk. 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. While every effort has been made to ensure that the chicken is bone free, please be aware that some may remain.
How We Make It
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
Ingredients
Free-range chicken thighs (29%), onion, puff pastry (12%) (butter (milk), wheat flour, vinegar, salt, water), milk, roasted carrot (13%) (carrot (97%), olive oil, salt), roasted pumpkin (10%) (pumpkin (97%), olive oil, salt), peas, plain flour (wheat), butter (cream (milk), salt), mustard, olive oil, salt, lemon zest, tarragon
Allergens
Allergens
Does contain: gluten, milk, wheat
May contain traces of: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts
Goes With...
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.
Nutritional Information
Nutritional Information
| Per Serving (340g) | Per 100g | |
|---|---|---|
| ENERGY | 2211 kJ | 650 kJ |
| PROTEIN | 30.8 g | 9.1 g |
| FAT (TOTAL) | 28.3 g | 8.3 g |
| -SATURATED | 13.9 g | 4.1 g |
| CARBOHYDRATE | 35.6 g | 10.5 g |
| -SUGARS | 9.7 g | 2.9 g |
| SODIUM | 1163 mg | 342 mg |
Share
- Rated 5 out of 5 stars10 seconds agoGreat meal
Lovely chicken and veggies in fluffy pastry
Tony T.Verified BuyerWas this helpful? - Rated 5 out of 5 stars21 hours agoSaucy and meaty
So tasty with enough meat to make it filling and tasty. A winner!
Belinda M.Verified BuyerWas this helpful? - Rated 5 out of 5 starsYesterdayFabulous
I always get the chicken and roast vegetable pie. When I do my order it’s one of those go to meals that’s so yummy. We normally have it with and green salad and some oven bake fries. Lovely family meal
Kim F.Verified BuyerWas this helpful? - Rated 5 out of 5 starsYesterdayFab and yummy for the whole family
Easy meal that the whole family ate
Kyla J.Verified BuyerWas this helpful? - Rated 5 out of 5 starsYesterdaySo delicious
The best chicken pie I've ever had!
Scott C.Verified BuyerWas this helpful?