Phat Gluten Free Baked Mini Chicken, White Wine & Leek Pie 1 x 24

British Chicken breast and leek in a creamy white wine sauce sauce encased in freshly made gluten free short crust pastry with a thyme topping.

Handling and Cooking
Cooking instructions
Other Cooking Instructions
For best results, bake from chilled. Defrost in the refrigerator for 12 hours. To cook, leave pie in foil. Place on a baking tray in the centre of a pre-heated oven (200oC/ Fan 180oC / Gas Mark 6) for 15 minutes. These are only guidelines as appliances may vary. Always check food is piping hot before serving.
All cooking appliances vary in performance, these cooking instructions are guidelines only.

Portion: per 100g
Energy (kcal): 322
Energy (KJ): 1342
Protein (g): 8.6
Carbohydrates (g): 21.5
Of which sugars (g): 1
Fat (g): 21.9
Of which saturates (g): 8.4
Fibre (g): 2.4
Salt (g): 1.1
Gluten Free Alternatives

Ingredients:
Filling (British Chicken (45%), Water, Leek (12%), White Wine (10%)( SULPHITES ), Cream ( MILK ), Modified Maize Starch, Rapeseed Oil, Garlic Puree, Chicken Stock (Chicken Stock (Water, Chicken Stock, Chicken Fat), Flavourings, Glucose Syrup, Salt, Yeast Extract, Rapeseed Oil), Tapioca Starch, Dijon Mustard (Water, MUSTARD Seed (30%), Spirit Vinegar, Salt, Preservative (Sodium Hydrogen SULPHITE )), Salt, Thyme, Pepper), Pastry (Margarine (Palm Oil, Rapeseed Oil, Water, Emulsifier E471, Colour: Annatto Bixin/ Curcumin, Natural Flavouring), Water, Chickpea Flour, Rice Flour, Vegetable Shortening (Palm Oil, Rapeseed Oil), Potato Starch, Tapioca Starch, Xanthan Gum, Salt, Thyme).
Allergens are shown in Bold
Contains : Milk, Mustard and Sulphites >10ppm