Chicken and roast vegetable pie
Chicken and roast vegetable pie
Small: 700g - serves 2 adults with accompaniments
Large: 1.35 kg - serves 4 adults with accompaniments
Couldn't load pickup availability
Prep, Cook & Serve
Prep, Cook & Serve
Small:
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.
While every effort has been made to ensure that the chicken is bone free, please be aware that some may remain.
Large:
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.
While every effort has been made to ensure that the chicken is bone free, please be aware that some may remain.
How We Make It
How We Make It
First we roast the carrots and pumpkin in a bit of olive oil and salt until soft and just browning, while separately cooking diced, free-range chicken with onions. The sauce is based on a classic bechamel (white sauce) which we perk up with lemon zest, grain mustard and chopped tarragon which we fold through the cooked chicken and vegetables along with baby green peas before topping with a rectangle of top notch butter puff pastry.
Ingredients
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, olive oil, salt, lemon zest, tarragon
Allergens
Allergens
Does contain: gluten, milk, wheat
May contain traces of: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy, sulphites, tree nuts
Goes With...
Goes With...
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.
Nutritional Information
Nutritional Information
| Per Serving (340g) | Per 100g | |
|---|---|---|
| ENERGY | 2211 kJ | 650 kJ |
| PROTEIN | 30.8 g | 9.1 g |
| FAT (TOTAL) | 28.3 g | 8.3 g |
| -SATURATED | 13.9 g | 4.1 g |
| CARBOHYDRATE | 35.6 g | 10.5 g |
| -SUGARS | 9.7 g | 2.9 g |
| SODIUM | 1163 mg | 342 mg |
Share
- Bev B.Verified BuyerI recommend this productRated 5 out of 5 stars10 seconds agoChicken roast veg pie
One of my favourites. Great winter dish
Was this helpful? - Tori R.Verified BuyerI recommend this productRated 5 out of 5 stars10 hours agoYUM!
We had this on a gloomy, wet and cold night and it filled our bellies just right 😍
Definitely will be on our next order x
Was this helpful? - Diana L.Verified BuyerI recommend this productRated 5 out of 5 starsYesterdaySo Tasty!
Doesn't get any easier. Brush with milk then into oven.
A Favourite back-up dinner to have in the freezer when need an easy, no effort meal.
Was this helpful? - Jessica B.Verified BuyerI recommend this productRated 5 out of 5 starsYesterdayReally tasty
Perfect heartwarming meal and like homemade without the effort. Family loved it too.
Was this helpful? - Helen G.Verified BuyerI recommend this productRated 5 out of 5 stars1 week agoChicken & Veg Pie
Lovely flavours.
Perfect pastry that heats to perfection.
Was this helpful?