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 870 reviews
Total 5 star reviews: 714 Total 4 star reviews: 121 Total 3 star reviews: 25 Total 2 star reviews: 7 Total 1 star reviews: 3
96%would recommend this product
870 reviews
  • Karyn P.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    12 seconds ago
    So delicious

    This pie was so delicious! From the light flaky pastry top to the fragrant, flavoursome creamy chicken & vegetable filling, it was just so yummy! I served it with potato mash & crusty bread to mop up any remaining gravy. I’ve ordered it again. A real winner in my house.

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  • Natalie S.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    Yesterday
    Absolutely DELICIOUS!

    A definite favourite of mine that I keep going back to! So easy, perfect after those super busy days.

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  • Jaime F.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    Yesterday
    Comfy hot chicken pie!

    Meals like this are a life saver! Being a mum of busy kids who have commitments after school most nights, Dinner Ladies provides a tasty home cooked meal that we all love. The preparation for dinner is removed from my mental load which is a game changer!

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  • Kate S.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    Yesterday
    Delicious

    Tasty and delicious, the perfect winter meal.

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  • Melissa T.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    3 days ago
    Yummmmm

    This is one of my favorites a must-have

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