COQ AU CHAMPIGNON PIE!

Chicken breast, chestnut mushrooms, Portobello mushrooms, dried porcini mushrooms, garlic, oregano, onions, 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), flour (GLUTEN), butter (MILK), MILK, cream (MILK), cornflour, garlic, salt, pepper, brandy (SULPHITES), white wine (SULPHITES), flour (GLUTEN), dried thyme, vegetable oil blend, vegetable fats (MILK), water, salt, EGG yolk glaze. (allergens highlighted)

INDIVIDUAL SIZED PIE INSTRUCTIONS: For best results cook from frozen - Preheat oven to 190 deg. C fan assisted / 210 deg. C conventional oven / gas mark 7, remove from packaging and 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.

LARGE PIE SERVES 6 INSTRUCTIONS: For best results cook from frozen - Preheat oven to 200 deg. C fan assisted / 220 deg. C conventional oven / gas mark 7, remove lid and place pie (in the foil) onto a baking sheet, bake for approx. 60-70 minutes until pastry is nicely golden in colour, rest for 5-10 minutes then carefully remove from foil and portion with a sharp knife and then serve – taking care as contents will be very hot.  (Chef’s tip – to remove the pie from the foil – place a large plate on top of the pie, turn pie upside down, remove foil, place another plate on top and turn back upright!)

Store in freezer at -18 deg. C or below, use within the stated use by date.

MILK, GLUTEN, EGG, SULPHITES