Chicken Pot Pie
Tender pieces of chicken in a creamy vegetable sauce finished with flaky all-butter puff pastry.
Microwave & oven
10 minutes
Shelf-life: Day of delivery plus 4 days
830 calories per portion
Serves 2
High fibre, Soy free, Mediterranean diet
To maximise freshness put pot of pastry straight into the freezer on arrival.
- Heat oven to 375F. Separate the 4 pastry discs, leave on circular parchment papers then place on baking tray. (Best baked from frozen, but let pastry defrost slightly if all frozen together). Bake 10 mins
- Microwave chicken pot pie pots on high for 7 minutes (lids on loosely & stir halfway through, chicken in pots).
- Place veggies in microwaveable container, season, add 1 tbsp water. Microwave for 3 mins (Alternatively steam or fry)
- Serve chicken pot pie topped with pastry and vegetables.
Chicken (All natural, hormone free from South Eastern United States), Carrot, Milk 2% fat, Puff pastry (enriched flour, unsalted cultured butter, water, salt, vinegar, deactivated yeast, whole egg), Cream, Onion, Broccoli, Cremini mushrooms, Peas, Collards, raw, Cheddar cheese, Butter, Leeks, Spinach, White wine, Wheat flour, Sweetcorn, Olive Canola oil blend, Chicken Base (Roasted and cooked chicken, salt, sugar, chicken fat, corn starch, corn protein, yeast extract, chicken broth, natural flavors, chicken flavor, turmeric, lactic acid), Dijon mustard, Garlic, Lemon juice, Cornstarch, Sugar, Parsley, Salt, Lemon zest, Black pepper, Thyme, dried
Gluten, Milk
Contains: celery and mustard
Cals 830, Fat 51g, Sat fat 21g, Carbohydrates 54g, Protein 38g, Total sugars 11g, Fiber 7g, Sodium 860mg
Pastry and pots suitable for home freezing.
