Chicken leek & tarragon pie
215g per pie
Ingredients:
Filling: Chicken (30%), Ham (18%) (Sulphites), Leek (14%) Water, Single Cream [Milk], Butter [Milk], Cornflour, Chicken Stock [Chicken Fat, Vegetable Juice(Carrot, Mushroom, Onion), Sugar, Salt, Antioxidant (Rosemary Extract)], Garlic Powder [Sulphites], Tarragon, Black Pepper. Pastry: Wheat Flour, Vegetable Magarine, Vegetable Oil (Sustainable Palm & Rapeseed), Water, Salt, Emulsifier (E451), Preservative (Potassium Sorbate), Acidity Regulator (Citric Acid), Natural colour (Beta Carotene, Natural Flavour. Glaze: Milk, Egg Yolk. Allergens Shown in Bold. Also may contain traces of celery, nuts & mustard.
Nutritional Information:
Nutrition Per 100g (as cooked):
KJ – 1136
kcal – 272
Fat 16(g) of which saturates – 8.6(g)
Carbohydrates – 18.9 (g)
of which sugars – 1.8 (g)
Protein – 12.5(g)
Salt – 1.19(g)
Taste of the West award winner 2019 Chicken Leek & Tarragon Pie
Delicious slow cooked chicken chunks and ham cooked with leeks in a rich creamy tarragon sauce.
Cooking Instructions
Cook from frozen 180 c for 30-40 minutes.
For a delectable pairing with Chicken Leek & Tarragon Pie, consider crafting a hearty side of roasted garlic mashed potatoes. Begin by boiling peeled and diced potatoes until tender. While they cook, roast a head of garlic until the cloves turn golden and soft. Drain the potatoes, add butter, milk, and a squeeze of lemon juice, then squeeze in the roasted garlic cloves. Mash everything together until creamy, adding salt and pepper to taste. The velvety texture and aromatic flavours of the garlic meld beautifully with the savoury chicken, fragrant leeks, and herbal notes of tarragon in the pie, resulting in a comforting and satisfying meal.
