Classics

British Chicken, Leek & Bacon Pie

British chicken roasted and combined with a rich and creamy béchamel sauce, sweet leeks and smoked bacon. Topped with flaky puff pastry.

Nutrition Highlight

Classics

British Chicken, Leek & Bacon Pie

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OVEN COOK

40-50 Minutes

All my meals are best cooked from frozen and this dish is best cooked in the oven - put it in and take back the time for yourself.

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Main Ingredients

British Chicken (22%), Water, Cream (Milk), Wheat flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin, Wheat Gluten), Bacon (8%) (Pork, Salt, Preservative: Sodium Nitrite, Antioxidant: Ascorbic Acid), Butter (Milk), Leeks (7%), Onions, Margarine (Palm Oil, Water, Salt, Emulsifier: Mono- and Diglycerides of Fatty Acids), Rapeseed Oil, Chicken Stock (Water, Yeast Extract, Salt, Chicken Bones, Chicken Fat, Potato Flakes), Dijon Mustard (Water, Mustard Seeds, Vinegar, Salt), Garlic Purée, Cornflour, Free-Range Egg Yolk, Parsley, Salt, Thyme, Black Pepper.
Allergens :
Milk
Wheat
Mustard
Egg
Prepared in a kitchen where traces of peanuts, nuts, sesame and other allergens maybe present. We do everything we can to remove all bones but occasionally some may remain.
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Gone in 30 mins! I wish I were kidding. Thank you for making it so easy to enjoy a delicious home-cooked meal.

JOANNE SCOTT

Celebrity Private Chef for xyz

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Cooking times

  • Oven Cook
    40-50 Minutes

    (enough time to finish that crossword)

    1. Pre-heat oven to 180°C fan/ 190°C/ gas mark 5.
    2. Remove cardboard sleeve & film (using a sharp knife if necessary).
    3. Cook for 40 mins (add 10 mins if using a gas oven). Ensure it's piping hot and golden before serving. Allow to stand for 3 mins before serving

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