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Chicken & Portobello Mushroom Pie

Chicken & Portobello Mushroom Pie

Chicken & Portobello Mushroom cooked with white wine, thyme and cream

Pie for One

£4.00 Serves 1 (290g)

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Tell Me More

  • All prepared by hand at our Kitchen in Kent … even the pastry is made from scratch.
  • All of our chicken comes from the UK. In 2017 we received a Good Chicken Award from Compassion in World Farming for our commitment to higher-welfare sourcing.
  • A velouté sauce, made with Masala, white wine, and two types of stock.

    Try it With:

      • Our Creamy Mash – you can’t go wrong with pie and mash!
      • For some easy veg, this pie goes very well with both our Cavolo Nero and Chantenay Carrots.
      • Or try it with steamed tenderstem broccoli.

How We Make It At Our Kitchen

  • We make a velouté-style sauce for this pie from a butter-and-flour roux base by frying garlic and onion in butter, then adding a combination of white wine, Marsala, chicken stock, mushroom stock and plenty of thyme.
  • Then it’s finished with some double cream to add richness. Roasted Portobello and chestnut mushrooms and chicken breast are added to the sauce.
  • Finally, it’s encased in our handmake shortcrust pastry.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,269 3,680
Energy (cal)304 882
Protein (g)10.4 30.2
Carbohydrate (g)23.6 68.4
of which: sugars (g)1.6 4.6
Fat (g)18 52.2
of which are saturates (g)10.4 30.2
Fibre (g)1.5 4.4
Sodium (g)0.39 1.13
Salt (g)0.975 2.825

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Shortcrust Pastry (44%) [Wheat Gluten, Milk, Egg], Chicken (17%), Semi Skimmed Milk, Water, Portobello Mushrooms (4%), Onions, Wheat Flour, Chestnut Mushrooms, White Wine (2%) [Sulphites], Butter [Milk], Garlic, Chicken Glace, Double Cream (2%) [Milk], Roast Chicken Stock, Marsala Wine [Sulphites], Rapeseed Oil, Mushroom Stock, Thyme, Lemon Juice.

Shortcrust Pastry contains: Wheat Flour, Butter, Water, Free Range Pasteurised Egg Yolk, Lemon Juice, Salt. Wheat Flour contains: Wheat Flour, Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1). White Wine contains: White Wine, Preservative: Sulphur Dioxide. Roast Chicken Stock contains: Roast Chicken, Maltodextrin, Salt, Natural Flavouring, Chicken Fat, Sugar, Lemon Juice (from concentrate), Onion Powder. Chicken Glace contains: Concentrated Broth from Chicken Meat (Water, Extract), Maltodextrin (Potato), Yeast Extract, Salt, Glucose, Onion Powder. Mushroom Stock contains: Mushroom (Mushroom Concentrate, Dried Mushroom), Salt, Cornflour. Marsala Wine contains: Marsala Wine, Preservative: Sulphur Dioxide.

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 1

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove the pie from the outer box but leave in the pie case. Place onto a baking tray and cook in the top of the oven.

Oven Settings

Fan 200°C, Electric 220°C, Gas Mark 7.
50 mins
Allow to rest for 2 mins and ensure piping hot. Carefully remove the pie from the pie case before serving.

Extra Warnings:

Although every care has been taken to remove all bones, some may remain.

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Eggs, Sulphites

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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