Chicken & Mushroom Pot Pie
Using free range and hormone free chooks we cook them in with a mix of mushrooms, white wine, herbs and gravy. The result is a rich and creamy chicken pie sure to satisfy.
Remove the cardboard lid and brush the top pastry with oil or preferably an egg wash*. Place into a fan force oven at 170°c for 20 minutes. The pie is ready when the top pastry is a flaky golden brown and the inside is heated all the way through.
Enjoy on its own or with a side of steamed vegetables and mash potato.
* for egg wash, crack one egg into a bowl and mix the egg white and the yolk together thoroughly with a fork.
About the Packaging:
Packaged in aluminium foil trays. Please rinse thoroughly and place into recycling after use.