COOK

Remarkable Food For Your Freezer

We use cookies to enhance your experience when visiting our site and to enable online shopping.
By continuing to browse www.cookfood.net you are agreeing to our use of cookies. Find out more here.

Chicken, Ham and Leek Pie

Chicken, Ham and Leek Pie

Chicken breast pieces, ham and buttery leeks in a creamy parsley sauce enclosed in all butter shortcrust pastry.

£22.50 Serves 6 (1500g)

To check availability in your area, please enter your postcode

Tell Me More

  • Although the smaller versions of this pie have a pastry lid, this is encased in it, which keeps the right balance of pastry and filing
  • The shortcrust is handmade in our kitchen by designated pastry chefs
  • Most ready-meal pies would use scraps of often reformed ham in a pie like this. Not COOK. This gammon is a premium ingredient

Try it with

  • Just add some Creamy Mash and Cavolo Nero for a hearty, everyday supper
  • For something a little more glam, try minted new potatoes and seasonal veg

How We Make It At Our Kitchen

  • We start by trimming the bitter greenery off the leeks and leaving the good bits in water overnight so they are completely grit-free. They go into the filling with quality gammon and oven-roasted chicken
  • That delicious sauce is a velouté made with double cream, chicken stock, parsley, a squeeze of fresh lemon juice, and a butter and flour roux
  • The filling is frozen in a ring, then encased in shortcrust pasty handmade in our kitchen, sprinkled with thyme, and brushed with free range egg yolk. Freezing the filling first ensures it is the right shape and size. No wonky pies here!

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,121 3,196
Energy (cal)269 766
Protein (g)13.5 38.6
Carbohydrate (g)18.1 51.6
of which: sugars (g)1.7 4.7
Fat (g)15.8 45
of which are saturates (g)9.1 25.9
Fibre (g)0.9 2.7
Sodium (g)0.3 0.9
Salt (g)0.75 2.25

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

Strong Wheat Flour, Chicken Breast (17%), Butter [Milk], Water, Leeks (10%), Gammon (8%), Semi-Skimmed Milk, Double Cream [Milk], Onion, Wheat Flour, Free Range Pasteurised Egg, Roast Chicken Bouillon, Lemon Juice, Ham Bouillon, Parsley, Thyme, Salt, White Pepper.

Ham Bouillon contains: Ham, Rehydrated Potato, Salt, Sugar, Yeast Extract, Molasses Sugar, Smoke Flavouring, Lemon Juice Concentrate. Roast Chicken Bouillon contains: Roast Chicken, Maltodextrin, Salt, Natural Flavouring, Chicken Fat, Sugar, Lemon Juice (from concentrate), Onion Powder. Gammon contains: Pork, Water, Salt, Stabilisers (Triphosphates, Diphosphates, Ammonium Phosphatides), Antioxidant (Sodium Ascorbate), Preservatives (Sodium Nitrite, Potassium Nitrate).

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 6

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Pre-heat oven. Remove from all packaging. Place on silicone paper provided on a flat baking tray in the top of the oven.

Oven Settings

Fan 170°C, Electric 190°C , Gas Mark 5.
75-80 mins + 10 mins for resting
Ensure the pie is piping hot before serving, To test, insert a knife into the centre of the pie for a few seconds and remove. It should feel hot to touch. IMPORTANT: LET THE PIE REST FOR 10 MINUTES (it'll taste so much better and patience is a virtue after all). To serve, slide the pie onto a chopping board and pull out the paper.

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

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.

Complete your meal...

You might also like...

Newsletter Signup

To our newsletter for offers, competitions and fun stuff!

Sign up!

...to the COOK newsletter and be the first to hear about news, offers and other fun stuff *

*Unsubscribe at any time