Uppercrust chicken & asparagus topcrust pie
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Water, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Chicken (24%), Palm Oil, Asparagus (5%), Cream (Milk) (3.5%), Milk, Rapeseed Oil, Modified Maize Starch, Salt, Cornflour, Chicken Extract, Asparagus Powder, Glaze (Water, Rapeseed Oil, Pea Protein, Sugar), Emulsifier (Mono and Diglycerides of Fatty Acids), White Pepper, Flour Treatment Agent (L-Cysteine)
Allergy Advice: For allergens including Cereals containing Gluten see ingredients in bold
|Typical values||(cooked as per instruction) Per 100g Oven Baked||(cooked as per instruction) Per 1/4 Pie Oven Baked|
|- Sugars||0.8g||1.3 g|
|- Saturates||6.3g||10.3 g|
For best results always bake fresh from frozen. Follow these guidelines from our Pastry Chef as a guide to baking your pie.1. Preheat your oven and baking tray to 200�C / 400�F / Gas Mark 6.2. Remove your pie from the box and place in foil tray onto the baking tray. The pie has been glazed for you.3. Bake for 45 - 50 minutes or until pastry is golden brown.Encourage an even bake by rotating once during cooking.4. When golden, remove pie from foil and serve.Baking times may vary, please adjust according to your particular oven.(For fan assisted ovens, baking times should be reduced. For best results refer to manufacturer's handbook).Check food is piping hot before serving, please take care when eating.