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Chicken, Mushroom & Tarragon Pie
Handmade in our Warwick butchery kitchen by our Team, this Chicken, Mushroom & Tarragon Pie is a timeless favourite. Tender British chicken and button mushrooms are gently cooked in a creamy tarragon sauce, then wrapped in golden shortcrust pastry for a deliciously comforting meal at home.
Cooking Instructions:
• Oven: Preheat to 180°C (fan 160°C). Bake for 40 minutes until the pastry is golden and the filling is piping hot throughout.
• Tip: Brush with beaten egg before baking for a beautiful golden finish.
Always ensure the pie is thoroughly heated before serving.
Serving Suggestions:
Serve with buttery mashed potatoes and seasonal vegetables for a perfect midweek meal, or pair with chips and garden peas for a true pub classic.
Pack Size:
1 pie per pack (approx. 280g)
Also available as any 2 pies for £8 — find this offer in our Special Offers section or on our homepage.
Ingredients:
Allergens in BOLD
Diced Chicken, Shortcrust Pastry (WHEAT), Button Mushrooms, Tarragon, Butter (DAIRY), Milk (DAIRY), Cream (DAIRY), Chicken Stock (CELERY), Plain Flour (GLUTEN).
