Chicken and roast vegetable pie
Chicken and roast vegetable pie

824 total reviews

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. 

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.

 

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

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

Does contain: gluten, milk, sulphites, wheat

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

View full details

SIZE GUIDE

CLOSE

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 824 reviews
Total 5 star reviews: 675 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
824 reviews
  • Isaac H.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    12 seconds ago
    delicious family fav

    The chicken and roast vegetables pie is always on rotation in our freezer

    its wholesome and well proportioned

    recommend

  • Nichole B.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 hour ago
    One of our favourites

    We loved the pie. It had vegies as well as real chicken pieces. The crust was cruncy.

  • ILANA D.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    12 hours ago
    Loved this hearty pie!

    Delicious! Was full but definitely wanted more! A great, hearty meal for the whole family!

  • Vanessa M.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    13 hours ago
    Yum!

    Such a delicious pie, so good for an easy dinner for the family.

  • Tom P.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    Yesterday
    Simply outstanding

    Great comfort food!