Chicken, Leek and Mushroom Pie


Tender pieces of plump chicken breast, with sweet leeks, button mushrooms in a creamy velouté under flaky puff pastry crust

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Store in freezer at -18°C. Defrost thoroughly in a fridge before cooking and use within 24 hours of defrosting.

White Wine Sauce (Milk, White Wine (contains sulphites), Unsalted Butter (Milk), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Mustard (Water, Mustard Flour (21%), Sugar, Salt, Wheat Flour, Turmeric, Citric Acid, Stabiliser (Xantan Gum), Sage, Modified Maize Starch, Salt, Pepper), Chicken (31%), Pastry (Wheat Flour, Concentrated Butter (Milk), Vegetable Oil (palm, rapeseed), Water, Wheat Starch, Lemon Juice Concentrate (lemon juice, salt, alcohol) Wheat Gluten, Colouring (from carrot, apple, lemon concentrate), Inactivated Yeast, Natural Flavouring (contains Milk), Egg Wash (Egg Yolk, Citric Acid, Preservative (potassium sorbate), Water), Leeks (8%), Mushroom (8%)

For allergens, including cereals containing gluten, see ingredients in bold. Produced in a kitchen that handles allergens.

Preheated oven at Gas Mark 6 / 200°C/ Fan 180°C. Remove sleeve and film and place container on a baking tray in centre of the oven and cook for 10 minutes then reduce the heat to Gas Mark 4 / 180°C / Fan 160°C for a further 15 minutes. 

Remove from the oven and allow to stand for 2 minutes before serving. Make sure it is piping hot throughout.

Typical values Per 100g  Per 315g – serving 1
Energy kj 668 2004
Energy kcal 160 480
Fat 9.6 28.8
of which saturates 4.9 14.7
Carbohydrate 4.8 14.4
of which sugars 2.1 6.3
Protein 13.2 39.6
Salt 0.56 1.7