Chicken and roast vegetable pie
Chicken and roast vegetable pie

Chicken and roast vegetable pie

Chicken and roast vegetable pie

The essence of timeless family cooking – a golden butter puff pastry crust hiding generous chunks of free-range chicken, roast vegetables and peas, bound in a tarragon-scented sauce. With some mash on the side, dinner is totally sorted. 

To Serve

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.

 

Ingredients

We don't add preservatives or additives to our meals - we cook with real ingredients, just like you would at home. We do occasionally use kitchen pantry staples that include some additives. For example, tomato sauce contains acetic and critic acid.

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 (water, mustard seeds, vinegar (sulphites), salt), olive oil, salt, lemon zest, tarragon

Nutritional Info

Serving Size: 337g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2238 kJ 664 kJ
PROTEIN 30.6 g 9.1 g
FAT (TOTAL) 28.6 g 8.5 g
-SATURATED 14.1 g 4.2 g
CARBOHYDRATE 36.9 g 10.9 g
-SUGARS 10.2 g 3.0 g
SODIUM 1175 mg 349 mg

Allergens

Does contain: gluten, milk, sulphites, wheat

May contain: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

700g- serves 2 

Serves 4

SERVES 4

1.35 kg- serves 4 

To Cook

prep level
No Prep

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. 

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. 

4.8
Rated 4.8 out of 5 stars
Based on 840 reviews
Total 5 star reviews: 691 Total 4 star reviews: 114 Total 3 star reviews: 25 Total 2 star reviews: 7 Total 1 star reviews: 3
96%would recommend this product
840 reviews
  • Margo D.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    14 seconds ago
    Delish!

    My 94 year old mother who was staying with me for a couple of weeks chose this meal & gave it 5 stars!,

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  • India B.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    16 minutes ago
    Delicious and not normally my thing

    Loved it

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  • MON G.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    4 hours ago
    Chicken pie

    Delicious flavour and saucy!

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  • Karen M.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    5 hours ago
    Perfect title

    We thoroughly enjoyed the flavour, moist chicken and delicious sauce with the veggies.

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  • Lorraine P.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    11 hours ago
    Fine

    Describes it well

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