A moreish pie with a flaky crust and a creamy thyme-infused free-range chicken and vegetable filling.
Chicken Pot Pie
Ingredients: Free-Range Chicken, Carrots, Celery, Onion, Peas, Garlic, Thyme, Milk, Butter, Flour, Paprika, Cayenne, Puff Pastry, Eggs, Seasoning
Allergens: Eggs, Dairy, Gluten
Thawing instructions: Allow to thaw in the fridge until completely defrosted before heating.
Heating instructions: Once fully defrosted, remove lid and cover loosely with tinfoil. Heat through in oven at 180℃ for approximately 30 minutes. Remove tinfoil for final 5 minutes to allow pastry top to crisp.
1 pax – 700g
2 pax – 1.1kg
4 pax – 1.6kg
R95 – R350