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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgA pie needn’t take all day to make; using ready-diced chicken, a tub of sauce and ready-rolled pastry you’ll have this on the table in 40 minutes.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Heat the butter in a flameproof medium roasting tin (or see cook’s tip). Cook the leeks and chicken together for 5 minutes until the chicken is golden.
Add the tarragon, cook for a few seconds more, then stir in the cheese sauce and peas and gently warm the sauce through.
Unroll the pastry and lay on top of the filling, tucking it in at the edges. Brush with the milk and bake for 20-25 minutes, until the pastry is puffed and dark golden and the chicken is cooked through, the juices run clear and there is no pink meat.
If you don’t have a flameproof dish, cook the filling in a large frying pan or saucepan, then transfer to a 2L roasting tin or ovenproof dish.
Typical values per serving when made using specific products in recipe
Energy | 2,369kJ/ 568kcals |
---|---|
Fat | 34g |
Saturated Fat | 19g |
Carbohydrates | 40g |
Sugars | 6.2g |
Fibre | 4.8g |
Protein | 24g |
Salt | 1.8g |
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£1.90Price per unit
£7.60/kg0 added
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62p each est.Price per unit
£2.95/kg0 added
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£4.60Price per unit
£11.01/kg0 added
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80pPrice per unit
40p/10g0 added
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£3.15Price per unit
90p/100g0 added
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£2.00Price per unit
£1.60/kg0 added
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£1.25Price per unit
£3.91/kg0 added
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£1.55Price per unit
68.2p/litre