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Chicken Cottage Pie

A lovely light Chicken Cottage Pie with, onions, Celery, Carrots, Mushrooms and Petit Pois, gluten free flour, Chicken Stock, white wine and tomato with a touch of garlic, topped with lovely creamy  mashed potato.

Serving Suggestions:  I enjoy green beans, when in season, with this but it is good on it’s own as it has lots of vegetables in it.

Product Ingredients

Minced Chicken breast, Potatoes, onion, Celery, Carrot, Petit Pois, Chicken Stock, (Celery, carrots, onions, leeks) White Wine, Tomato Puree, Mushrooms, Gluten Free Flour, butter and milk, Lea and Perrins (contains fish) thyme, salt and pepper

Cooking Instructions

Single:  Remove the bag.  Cook at 180c/gas mark 4 for 55 mins, if defrosted cook at 180c/gas mark 4 for 35 mins.  Make sure its piping hot before serving. Double:  Remove the bag.  Cook at 180c/gas mark 4 for 65 mins, if defrosted cook at 180c/gas mark 4 for 50 mins.  Make sure its piping hot before serving. Family:  Defrost thoroughly.  Remove the bag, cover with foil, cook at 180c/gas mark 4 for 90 mins, remove the foil for the last 10 mins.  Make sure the product is piping hot before serving.

Chicken Cottage Pie

Portion
Price
 

Single

£4.50

Two

£8.00

Family

£15.00

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