Chicken, Leek & Bacon Pie
Mouth-watering chunks of tender British chicken breast and thigh with dry-cured bacon and sautéed leeks are fried to make a delicious mix, pulled together with double cream for a thick, creamy sauce.
Filled by hand into a crisp all-butter shortcrust pastry casing before being topped with a flaky puff pastry. A premium pie where each component retains its distinct flavour, complementing the others perfectly.
Just add some creamy mash and peas and leeks for a hearty, everyday supper. For something a little more glam, try minted oven roasted new potatoes and seasonal veg.
Delivered fresh | 850g Serves 4 – 6
Each handcrafted pie is made to order using a traditional method. Simply warm in the oven until piping hot, then serve. While there is nothing wrong with enjoying a tasty meat pie just as it is, serving it up with some thoughtfully paired side dishes can elevate the pie into a fantastic and filling meal for any occasion.
Allergens are highlighted in bold.
For allergens see ingredients in bold. Produced in a kitchen containing: Eggs, Nuts, Celery, Soya, Milk, Sesame Seeds, Peanuts, Rapeseed and Mustard.
To enjoy our authentic hand raised pies we strongly recommend you follow the advice below to keep and serve your pie in the best possible condition.
Keep the pie wrapped in the kraft bag and store in the fridge at between 0°c – 5°c and use within 2 days. Take the pie out of the fridge an hour before eating to let the pie rest and the flavour develop.
If freezing, freeze on the day of delivery. Leave the pie wrapped in its paper then wrap it tightly in tinfoil and keep the pie in the environmentally friendly kraft paper bag freezer bag and place in the freezer for up to 3 months.
Take the pie out the freezer and remove, but leave it wrapped in the environmentally friendly kraft paper bag. Place the wrapped pie in the fridge to defrost for 24 hours. An hour before eating the pie remove all the wrapping allowing the pie to rest and the flavours to develop.