Roast Chicken & Chestnut Mushrooms
Roast chicken and chestnut mushrooms in a creamy white wine and porcini sauce, in a fresh, flaky pastry case. Exclusive to Waitrose.
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 200°C/180°C fan/gas mark 7.
- Remove pie from the box. For best results, brush the pastry with milk or whisked egg*.
- Place the pie on a tray in the centre of the oven and bake for 30 minutes until the pastry turns golden brown.
- Leave to stand for 4 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.
Chicken (30%), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), cream (milk), sustainable palm oil, chestnut mushrooms (9%), onions, white wine, rapeseed oil, chicken stock (chicken, dried potatoes, water, yeast extract, salt, chicken fat), white wine vinegar, salt, cornflour, porcini mushroom powder, garlic purée, lemon juice, sage, black pepper, sunflower oil.
Secret ingredient: obsession
WARNING: Although we do our very best to take out all bones, some may remain.
(of which saturates)
(of which sugars)
For allergens, including cereals containing gluten, see ingredients in bold. May contain peanuts, nuts and sesame.
Why not open a bottle of cool, crisp white wine to enjoy with your pie? A glass of sauvignon blanc would be the perfect match.