Gluten Free Chicken, Mushroom & Tarragon Pie
This ain’t just any Chicken & Mushroom pie – it’s a revolution on your plate! Tender chicken, baby mushrooms, and a generous hit of tarragon, in a creamy cashew nut sauce. And here’s the kicker – it’s gluten-free, dairy-free, and onion-free, too. Flavour-packed without the fuss!
Perfect for one, and best served hot for that full-on pie experience.
Need the allergen details? Head over to our Allergens page.
Ingredients
Chicken (22%), pastry margarine (vegetable oil : RSPO palm, rapeseed, water, salt, emulsifier: (e471)), oat milk (water, gluten-free OATS (11%), sunflower oil, salt), cup mushrooms, water, rice flour, potato starch, gram flour, glaze (water, vegetable proteins, sunflower oil, dextrose, maltodextrines, starch), cashew NUTS , waxy maize starch, chicken bouillon (maltodextrin, salt, yeast extract, sugar, chicken fat, natural flavouring spices, parsnip), raising agents (sodium acid pyrophosphate, sodium bicarbonate), thickener (xanthan gum), palm oil, margarine (vegetable oil (RSPO palm, rapeseed), water, salt, emulsifier (e475), flavourings, colour (e100, e160b)), tarragon, white pepper, salt.
Allergens
NUTS and Gluten Free OATS
How to store
Keep Frozen Defrost fully in fridge. It can then be eaten cold, but we recommend enjoying hot! Consume within 5 days. Once defrosted DO NOT REFREEZE.
How to Heat
PIE - TO REHEAT: From FROZEN: Remove all outer packaging, keeping your pie in the foil, place on a baking tray in the centre of a pre-heated oven. 180 C / Fan160 C / Gas Mark 4 for 35-40 mins. From CHILLED: Remove all packaging and place on a baking tray in the centre of a pre-heated oven. 180°C / Fan 160°C / Gas Mark 4 for 20-25 mins.
| Typical values | per 100g |
|---|---|
| Energy | 2368kJ/237kcal |
| Fat | 15g |
| of which saturates | 6.6g |
| Carbohydrate | 18g |
| of which sugars: | 0g |
| Protein | 7.4g |
| Salt | 0.64g |
| Fibre | g |