Chicken breast, asparagus, onions, leeks, tarragon, CELERY, flour (GLUTEN), chicken stock - (concentrated chicken stock, salt, sugar, flavourings, yeast extract, chicken fat, potassium chloride, palm fat, gelling agents (xanthan gum, locust bean gum), garlic, carrots, leek, caramel syrup, maltodextrin, parsley, carrot juice concentrate, antioxidant (extracts of rosemary), colour (carotenes), butter (MILK), MILK, cream (MILK), garlic, spinach, salt, pepper, white wine, redcurrant jelly - (Glucose-Fructose Syrup, Redcurrant Juice from Concentrate, Sugar, Gelling Agent (Pectin), Citric Acid, Acidity Regulator (Sodium Citrate). Pastry – lard, butter (MILK), flour (GLUTEN), salt, cheddar cheese (MILK), EGG yolk glaze. (Allergens highlighted)
Chicken & Asparagus Pie
Delicious chunks of chicken breast with asparagus, in a creamy white wine, leek, spinach & tarragon sauce encased in our cheddar short crust pastry, served with a rich chicken jus
Defrost Jus thoroughly before use. For best results cook from frozen - Preheat oven to 190 deg. C fan assisted / 210 deg. C conventional oven / gas mark 7, place pie (keeping in the foil) onto a baking sheet, bake for approx. 40 minutes until pastry is nicely golden in colour, rest for 5 minutes then carefully remove from foil to serve – taking care as contents will be very hot. For the jus - remove lid, loosely replace lid back on top and microwave on high power for approx. 1 minute until hot.
Store in freezer at -18 deg. C or below (including sauce), use within one month. If this product has been defrosted use within 2 days.
CELERY, GLUTEN, MILK, EGG