Potato Topped Chicken Pie
braised free range British chicken and sauteed vegetables in a rich, herb infused dairy free sauce with spinach and oyster mushrooms and topped with a black pepper and herb new potato topping. Low FODMAP.
One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more
Diversity score = 9.5 of your 30 weekly plant types contributing to a more diverse gut microbiome read more
Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.
|free range chicken|
Dairy free bechamel (29%) [Water, Soy milk, Chicken bone broth, Tapioca flour], Garden herb chicken (21%) [Free range chicken (96%), Water, Bone broth), Mixed herbs (3%), Miso (Soya), Dried shitake mushrooms (1%)], Vegetable sofrito (20%) [Swedes, Celeriac (Celery), Carrots, Extra virgin olive oil, Fennel, Salt, Chives, Black pepper], Potatoes (17%) [Potatoes, Spinach (7.5%), Oyster mushrooms (5%), Extra virgin olive oil, Parsley, Mixed herbs, Salt, Black pepper
For allergens please see ingredients in bold.
Typical Values per 100g per serving (405g) energy (kJ) 347 1406 energy (kcal) 83 336 fat (g) 3.2 13 of which saturates (g) 0.5 2.1 carbohydrates (g) 7.2 29 of which sugars 1.5 6.1 fibre (g) 1.7 7.1 protein (g) 5.6 23 salt (g) 0.4 1.6 vitamin A (ug) 216 864 27% of RI 108% of RI vitamin K (ug) 49 196 65% of RI 260% of RI vitamin C (mcg) 8 32 10% of RI 40% of RI niacin (mcg) 2.6 10.4 23% of RI 92% of RI potassium (mcg) 300 1200 15% of RI 60% of RI manganese (mcg) 0.56 2.24 6% of RI 24% of RI Sat Fat (g) 0.6 2.4 12% of RI
RI = Reference Intake
LOW SATURATED FAT
SOURCE OF FIBRE
HIGH IN PROTEIN
SOURCE OF VITAMIN A
HIGH IN VITAMIN K
SOURCE OF VITAMIN C
SOURCE OF NIACIN
SOURCE OF POTASSIUM
SOURCE OF MANGANESE
2 OF 5 A DAY
1 Person: OVEN | Gas mark 4 | 195°C/175°C Fan | 55 mins. Preheat oven. Remove sleeve and pierce film. Cook for 35 mins, ideally on a flat baking tray. Remove film and cook for a further 20 mins. Rest for 2 mins, check piping hot & enjoy!
2 People: OVEN | Gas mark 4 | 195°C/175°C Fan | 70 mins. Preheat oven. Remove sleeve and pierce film. Cook for 50 mins, ideally on a flat baking tray. Remove film and bake for a further 20 mins. Rest for 2 mins, check piping hot & enjoy!
Contains soya, celery.
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We use tree nuts in almost all our meals.
Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to firstname.lastname@example.org if you’d like to know more.
Keep frozen below -18C and do not refreeze if defrosted.