Chicken Ham & Leek Pie Large 580g

FILLING: Free-Range British Chicken (40%), Outdoor Reared Pork (13%), Leeks (8%), Water, semi-skimmed MILK, Double Cream (MILK), Tapioca Starch, Rapeseed Oil, Chicken Stock (Chicken Meat and Fat, Water, Salt), White Wine (SULPHITES), MUSTARD, Garlic, Seasoning & Herbs

PASTRY: WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Butter (MILK) (13.5%), Vegetable Shortening (20% rapeseed oil and 80% RSPO palm oil), Water, Free-Range EGG, Salt

Allergens: Mustard, Wheat, Milk, Sulphites, Egg.

How to keep your Chicken, Ham and Leek pie:

Your Chicken, Ham and Leek 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, Ham and Leek 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.

Consistently one of our supreme best sellers. For extra flavour and succulence, we use half breast, half thigh meat from British free-range chickens and ham from outdoor-reared pork, gently bathed in a creamy white wine sauce and flavoured with the subtle use of garlic, wholegrain mustard and herbs. We’ve only ever used British free-range chickens, it’s not cheap but it’s kindest to the bird and the environment and great quality ingredients create outstanding flavoursome pies. All this is wrapped in our unique, butter-rich shortcrust pastry.