Earthy, wild mushrooms and hand torn juicy chicken, this richly textured, aromatic pie blends the ingredients in a creamy béchamel sauce. Add to this a handful of fresh herbs, splash of white wine, squeeze of lemon and touch of Dijon mustard, and the flavours really shine.
|Energy||240 kcal||623 kcal|
|1001 kcal||2603 kcal|
|Protein||7.9 g||20.5 g|
|Fat||13.8 g||35.8 g|
|of which saturates||5.2 g||13.4 g|
|Carbohydrates||21.4 g||55.5 g|
|of which sugars||1.2 g||2.7 g|
|Fibre||1.1 g||3.7 g|
|Sodium||0.3 g||0.8 g|
|Salt Equivalent||0.8 g||2 g|
British Chicken Thigh (20%), Wheat Flour, Water, Button Mushrooms (10%), Chicken Stock, N.H Vegetable Margarine (Palm oil, Rapeseed oil, Coconut oil), Milk, Vegetable Shortening (Palm Oil, Rapeseed Oil), Cream (Milk), White Wine, Butter (Milk), Wild Mushrooms (0.9%), Free Range Egg Yolk, Salt, Lemon Juice, Vegetable Bouillon, Garlic, Lemon Zest, Dijon Mustard, Parsley, Baking Powder (Wheat), Dried Tarragon Sprinkle, Fresh Tarragon
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold
Produced in a kitchen that handles nuts.