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Spring Chicken & Asparagus Pie

Spring Chicken & Asparagus Pie

with tarragon and peas in a white wine sauce.

£4.00 Serves 1 (290g)

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Tell Me More

  • Prepared by hand, this is classic flavour combination in a roux-based sauce with herbs, Dijon mustard and white wine.
  • We only use British chicken at COOK, and our commitment to higher-welfare sourcing resulted in a Good Chicken Award from Compassion in World Farming.
  • Two types of pastry: a shortcrust case, handmade in our Kitchen, and a crisp puff pastry lid.

Try it With:

How We Make It At Our Kitchen

  • We roast British chicken breast and blanch some asparagus and peas.
  • The sauce is roux-based, with onion and garlic, milk, white wine, roast chicken stock and Dijon mustard, and seasoned with tarragon, basil and parsley.
  • The shortcrust pastry case is made by scratch in our Kitchen, and it’s all topped with a hand-cut puff pastry lid, sprinkled with a little tarragon.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)1,002 2,906
Energy (cal)240 696
Protein (g)9.5 27.6
Carbohydrate (g)19.8 57.4
of which: sugars (g)1.1 3.2
Fat (g)12.5 36.3
of which are saturates (g)7.2 20.9
Fibre (g)1.1 3.2
Sodium (g)0.29 0.85
Salt (g)0.725 2.125

Please Note: The details above are correct as of 13 March 2018 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 (25%) (Contains: Wheat Flour (Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1)) Butter [Milk], Water, Lemon Juice, Salt), Chicken (20%), Puff Pastry (13%) (contains: Wheat Flour, Butter [Milk], Water, Salt), White Wine (9%) (contains: Preservative: Sulphur Dioxide), Water, Semi Skimmed Milk, Onion, Asparagus (4%), Wheat Flour (contains: Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1)), Peas (3%), Rapeseed Oil, Roast Chicken Stock, (contains: Roast Chicken, Maltodextrin, Salt, Natural Flavouring, Chicken Fat, Sugar, Lemon Juice Concentrate, Dried Onion Powder), Free Range Pasteurised Egg Yolk, Parsley, Garlic, Lemon Juice, Salt, Tarragon, Dijon Mustard (contains: Water, Mustard Seeds, Vinegar, Salt), Basil. This product is made in our kitchen in Kent, using British chicken from variable seasons.

Please Note: The details above are correct as of 13 March 2018 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 170°C, Electric 190°C, Gas Mark 5.
55mins
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 13 March 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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