Slow roasted chicken thigh with garlic, thyme rosemary and parsley, roasted chestnut mushrooms and a soft herb velouté sauce finished with tarragon and chervil.
This is one of the most common classic British pies. We break down the individual elements, cook each of them to perfection then combine to make this classic pie how it should be done.
I absolutely adore this pie. Serve it with proper creamy mash with loads of butter and gravy. It’s hard to beat simple perfection.
Celery, gluten, eggs, milk, mustard
Bang the pie in pre-heated oven on a baking tray.
175-185oC for 20-25 mins depending on your setup & style.
30-40 seconds in a microwave full power, then in pre-heated oven at 185oC for 10-15 minutes depending on setup & style.
Fully defrost in fridge then follow instructions from fresh. Always check pie is piping hot after it has been frozen.