Chicken & Mushroom Pie 12x270g

This classic flavour combination utilises succulent free-range chicken from Britain and a tasty mixture of wild and cultivated mushrooms. Finished in a creamy white wine sauce and encased in our butter-rich shortcrust pastry.

FILLING: Free-range British Chicken (39%), Mushrooms (19%), Water, Onions, Organic Semi-Skimmed MILK, Organic Double Cream MILK, Rapeseed Oil, Tapioca Starch, Chicken Stock (chicken meat and fat, water, salt), White Wine (SULPHITES), Garlic, salt & pepper, mixed herbs.

PASTRY: WHEAT flour (calcium carbonate, iron, niacin, thiamine), water, unsalted butter (MILK) (14%), vegetable shortening (20% rapeseed oil and 80% RSPO palm oil), salt, free-range EGG.

Allergens: Milk, Sulphites, Wheat, Egg, Mustard, Oat, Celery, Soya.

How to keep your Chicken and Mushroom pie:

Your Chicken and Mushroom pie will keep beautifully when refrigerated at less than 5C or frozen at -18C or less until the use by date on the box that your pie arrives in.

How to cook your Chicken and Mushroom pie to piefection:

Pre-heat oven to 180C (fan 160C), gas mark 4, remove all packaging and place pie on a preheated baking tray and cook for:

25 to 30 minutes from chilled

50 to 55 minutes from frozen

How to cook your pie in an Air Fryer:

Pre-heat Air Fryer to 180C, remove all packaging and place pie in the basket and cook for:

18 to 20 minutes from chilled

Check food is piping hot before serving. Cooking appliances may vary, this is a guide only.

One of our nation’s favourite combinations. But we don’t just do any chicken and mushroom pie; we use a mix of wild mushrooms such as porcini and gently cook these to release their big bold flavours, which helps intensify the mushroom-iness. Marry this with succulent British free-range chicken and our creamy white wine sauce made with natural chicken stock and organic double cream from Goodwood and, of course, all gently wrapped in our legendary buttery shortcrust pastry.