Peter’s Chicken & Mushroom Pie
- Food That’s Proper Tidy
- No Genetically Modified Ingredients
- No MSG
- No Artificial Colours or Flavours
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Marinated chicken and mushrooms in a creamy sauce, encased in a shortcrust pastry base with a puff pastry lid
- Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Folic Acid, Thiamin)
- Water
- Marinated Chicken (18%) (Chicken, Water, Maize Starch, Lemon Juice)
- Margarine (Palm Fat, Rapeseed Oil, Water, Salt, Emulsifier: Mono- and Diglycerides of Fatty Acids)
- Single Cream (Milk) (5%)
- Mushroom (4.5%)
- Chicken Stock Paste (Water, Salt, Chicken Bones, Chicken Fat, Yeast Extract, Potato Flakes)
- Modified Maize Starch
- Pasteurised Free Range Egg
- Mushroom Stock Paste (Mushroom Concentrate, Salt, Mushroom Powder, Cornflour)
- Onion
- Salt
- Salted Free Range Egg Yolk (Free Range Egg Yolk, Salt)
- Dried Yeast
- Parsley
- Ground Black Pepper
- Barley Malt Extract
- Contains Barley
- Contains Eggs
- Contains Milk
- May Contain Nuts
- May Contain Peanuts
- May Contain Soya
- Contains Wheat
Cooking Instructions: For best results heat in the oven. Remove outer packaging and ensure food is piping hot before serving. Do not reheat. Oven cook: Preheat oven to 190°C / Fan 170°C / Gas mark 5. Bake in foil on a baking tray for 30 mins. Allow to stand for 1 min. Air Fry: Remove all packaging. Set the temperature to 170°C. Place pie in basket and heat for 20 mins. Allow to stand for 1 min.
- Recycle Card
- Recycle Foil
Peter’s Food Service Ltd, Bedwas House Ind Est, Caerphilly, CF83 8XP, UK.
| per 100g | Per Pie | |
|---|---|---|
| Energy (kJ) | 1121 | 2578 |
| Energy (kcal) | 268 | 616 |
| Fat (g) | 14.4 | 33.1 |
| of which saturates (g) | 5.3 | 12.2 |
| Carbohydrate (g) | 27 | 62.1 |
| of which sugars (g) | 0.6 | 1.4 |
| Fibre (g) | 2.3 | 5.3 |
| Protein (g) | 6.5 | 15 |
| Salt (g) | 0.66 | 1.52 |
Energy (kJ)
Energy (kcal)
Fat (g)
of which saturates (g)
Carbohydrate (g)
of which sugars (g)
Fibre (g)
Protein (g)
Salt (g)
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