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Description
Serves 4- 6. Frozen. No added Gluten
Description: This Chicken, Leek & Mushroom Pie with Parmesan Potato Topping is one of those dishes that brings everyone to the table.
Made with tender chicken thigh, slow-cooked leeks, mushrooms and peas, it’s folded through a velvety French-style velouté sauce – a blend of vegetables, chicken stock, milk and cream that gives it a rich, comforting flavour.
Instead of pastry, we top the pie with crushed potatoes mixed with parmesan for a golden, savoury crust that bakes to perfection.
It’s a hearty, homestyle dish that’s perfect for family dinners, sharing with friends, or stocking the fridge for the week ahead. Part of our family-sized ready made meals, it’s freshly prepared by our chefs and delivered across Greater Sydney and nearby regional areas. To see more Family meals see here
Serves: 4–6
Ingredients: chicken, mushrooms, leek, celery, carrots, peas, parsley, thyme, rosemary, garlic, white wine, potato, parmesan, butter, cream, milk, corn flour, vegetable oil, salt, pepper
Contains: dairy, milk, wine (sulphites 202, 220)
Heating instructions: If frozen, place in the oven at 180-200c for 50-70 minutes, and cook till golden on top and piping hot in the middle. Can be defrosted and cooked for 35-50 minutes at 180-200c.
Weight: 1400g
