Chicken & Bacon Sharing Pie
Roast chicken, bacon and leeks in a creamy white wine sauce, encased in fresh flaky pastry.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove pie from the box. For best results, brush the pastry with milk or whisked egg*.
- Place the pie (still in its case) on a tray in the centre of the oven and bake for 30 minutes until the pastry turns golden brown.
- Leave to stand for a few minutes, before gently removing from the case. Be careful, it will be hot.
Make sure it’s piping hot throughout.
*Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress.
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Ingredients
Chicken (34%), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), milk, sustainable palm oil, free-range egg, leeks, rapeseed oil, water, smoked pancetta lardons (3%) (pork, salt, dextrose, glucose syrup, antioxidant: sodium ascorbate, preservatives: potassium nitrate, sodium nitrite*, flavourings, garlic powder, beechwood smoke), butter (milk), onions, cream (milk), cream cheese (milk), white wine, chicken stock (chicken, dried potatoes, water, yeast extract, salt, chicken fat), Cheddar cheese (milk), salt, cornflour, garlic purée, lemon juice, mustard powder, parsley, black pepper, sage, thyme.
Secret ingredient: obsession
*Don’t worry, these are part of the traditional curing method for smoked bacon.
Nutritional
Informationper 100g
per ½ pack
Energy
1007KJ
241Kcal2518kJ
603KcalFat
13.5g
33.7g
of which saturates
5.9g
14.7g
Carbohydrate
17.3g
43.3g
of which sugars
2.2g
5.4g
Protein
12.5g
31.2g
Fibre
0.9g
2.3g
Salt
0.74g
1.85g
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.
Goes Best With
Crushed minted Peas and Broad Beans
80g fresh peas
80g podded young broad beans
1/2 tbsp fresh mint, chopped
1/2 tbsp fresh chives, finely chopped
25g butter
sea salt and black pepper
- Blanch the peas in a pan of boiling water. After 3 mins add the podded beans and cook for a further 1 min. Drain both in a colander and transfer to a bowl of iced water and leave for 5 minutes. Drain well again and pop the broad beans from their skins. Crush the peas and beans together with the back of a fork.
- Melt the butter in a large pan. Add the crushed peas and beans and heat gently. Stir through the chopped herbs and season generously with black pepper and salt to taste.
Something
to drink?
We’d serve with a good wooded Chardonnay.
