Over head view of golden puff pastry Chicken and Roast Vegetable Pie with peas, carrots and tender chicken in tarragon sauce.
Close up of Chicken and Roast Vegetable Pie filling with free-range chicken, carrots, peas and creamy tarragon sauce.

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. 
Cook & Eat

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

Free-range chicken thighs (29%), onion, puff pastry (12%) puff pastry (wheat flour, butter (milk), 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

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 337g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1985 kJ 589 kJ
PROTEIN 24.0 g 9.7 g
FAT (TOTAL) 24.3 g 7.2 g
-SATURATED 11.8 g 3.5 g
CARBOHYDRATE 31.3 g 9.3 g
-SUGARS 11.8 g 3.5 g
SODIUM 842 mg 250 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

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.