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

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

* 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 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 959 reviews
Total 5 star reviews: 787 Total 4 star reviews: 136 Total 3 star reviews: 26 Total 2 star reviews: 7 Total 1 star reviews: 3
96%would recommend this product
959 reviews
  • Janine S.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    14 seconds ago
    Delicious

    One of our favourite Donner Ladies meals. Great flavours and flaky pastry,

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  • Eunice C.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 week ago
    Chicken and Roast Veg Pie

    Love this pie, so much flavour and easy to prepare

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  • Nadine Y.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 week ago
    Chicken and vegetable pie

    Delicious lots of flavour

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  • Shereene J.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 week ago
    Hubbies fav

    Keeps him very happy! Beautiful tasty dish, love the different serving sizes.

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  • Connie Y.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    2 weeks ago
    A favourite repeat order

    The chicken vege pie is a favourite repeat order in our household. So flavoursome and we love that the chicken and veges are chunky and generous.

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