Chicken Leek & Cider Pie


Poached Soanes’s chicken thigh with a creamy leek and Colemans cider sauce, with an all butter flaky pastry top

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Tender pieces of poached locally reared grain-fed Soane’s chicken thigh enveloped in a creamy leek and cider sauce topped with home made flaky pastry made with Bradshaw’s flour and Longley Farm butter.

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Ingredients: Chicken thigh, leek, chicken stock (celery, onion, leek, swede, carrot), tarragon, cider (sulphites), butter (milk), double cream (milk), wheat flour (calcium carbonate, Iron, niacin, thiamine), Dijon Mustard, (mustard seeds 30%, spirit vinegar, sea salt, preservative (sodium hydrogen sulphite) egg.

Cooking instructions from frozen.  Not suitable for microwave cooking.

Preheat the oven to 180ºC (fan), 350ºF, Gas 4, remove the lid and place the container, uncovered, on a baking sheet. 

Cook for 40-45 minutes until golden brown and piping hot all the way through.   

Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!

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