Chicken + spring vegetable pie
It's hard to go past a well made pie. Enjoy slow cooked chicken + leeks with cream + mustard, topped with pastry.
Ingredients
Chicken thigh (40%), puff pastry (19%), leek (11%), celery, carrot, zucchini, potato, spinach, white wine, cream, flour, butter, seeded mustard, GF stock, garlic, salt, pepper.
Preparation
For best results allow defrost in fridge. Remove lid and heat in heated 160c oven for 30 - 40 minutes. To cook from frozen, remove lid, place in preheated 160c oven for approx 80 minutes.
Nutrition
| Meal Type | Chicken |
|---|---|
| Dietary Requirements | Coriander Free, Capsicum Free, Nut Free |
| Weight (g) | 400 |
| Serves | 4-6 |
| Energy | 1180cal |
| Protein | 67g |
| Fat | 75g |
| Saturated fats | 36g |
| Carbs | 48g |
| Sugar | 5g |
| Sodium | 1830mg |
| Dietary Fibre | 4g |
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