This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove all packaging, leaving the pies in their dishes. For best results, brush the pastry with milk or whisked egg*.

Place the dishes on a tray in the centre of the oven and bake for 25 to 30 minutes until the pastry turns golden brown. Make sure your pies are piping hot throughout.

Leave to stand for 4 minutes before serving in their dishes. Be careful, they’ll be hot.

*Don’t worry, they taste just as good without doing this. It just makes them look even better if you want to impress!

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Chicken (29%), wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), button mushrooms (12%), cream (milk), water, onions, white wine, rapeseed oil, sustainable palm oil, butter (milk), chicken stock (chicken, dried potatoes, water, yeast extract, salt, chicken fat), oyster mushrooms, Fino sherry, white wine vinegar, salt, shiitake mushrooms, cornflour, garlic purée, nameko mushrooms, porcini mushroom powder, tarragon, black pepper.

Secret ingredient: obsession.

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WARNING: Although we do our very best to take out all the bones, some may remain.

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For allergens used in this recipe, including cereals containing gluten, see ingredients highlighted in bold. May also contain nuts, peanuts and sesame.

Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website.
Please always check the sleeve found on your dish for the most up to date information.

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