Charlie Bigham's 2 chicken & mushroom pies
£7.00 (£11.67 per kg)
Tender chicken in our creamy mushroom sauce, topped with a light, flaky puff pastry.
Puff Pastry (Wheat Flour, Water, Sustainable Palm Oil, Butter (Milk), Salt, Rapeseed Oil), Fresh Chicken Breast (32%), Fresh Cream (Milk), Button Mushrooms (5%), Onions, Mushrooms, White Wine, Wheat Flour, Rapeseed Oil, Chicken Stock (Chicken Meat, Dried Potato, Water, Yeast Extract, Salt, Chicken Fat), Fino Sherry, Oyster Mushrooms, White Wine Vinegar, Shiitake Mushrooms, Porcini Mushroom Powder, Nameko Mushrooms, Garlic Pur�e, Cornflour, Salt, Tarragon, Black Pepper, Porcini Flavour
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||per 100g*||per pie*|
|- Saturates||5.5g||16.5 g|
|- Sugars||1.6g||4.7 g|
. *Typical values as sold
This recipe is made with some raw ingredients and isn't suitable for microwaving, so please follow these cooking instructions carefully.1. Preheat your oven to 220�C/200�C fan/gas mark 7.2. Remove all packaging, leaving the pies in their ramekins. For best results, brush the pastry with milk or whisked egg*.3. Place the ramekins on a tray in the centre of the oven and bake for 25 to 30 minutes until the pastry turns golden brown.4. Leave to stand for 4 minutes before serving in their ramekins. Be careful, they'll be hot.Make sure your pies are 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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