FUNGI CHICKEN
A free range British chicken, portobello & chestnut mushroom pie
Nutrition info
| Typical values | per 100g | per pie |
|---|---|---|
| Energy (kJ) | 914 | 2468 |
| Energy (kcal) | 219 | 591 |
| Fat | 10.9g | 29.4g |
| of which saturates | 5.2g | 13.9g |
| Carbohydrates | 19.5g | 52.7g |
| of which sugar | 0.6g | 1.6g |
| Protein | 9.6g | 25.9g |
| Salt | 0.6g | 1.62g |
Ingredients
Wheat flour (wheat, calcium, niacin, iron, thiamine), free range British chicken (24%), water, mushroom (12%) (portobello, chestnut), double cream (milk), identity preserved palm oil*, onion, white wine, cornflour, garlic, salt, rapeseed oil, maltodextrin, wheat protein, flavouring, black pepper, yeast extract (yeast extract, salt), dried onion, sugar, poppy seed, leek powder, barley malt extract, ground bay.
For allergens including cereals containing gluten, see ingredients in bold. Also may contain traces of sesame, soya and mustard.
*Learn more about our certified sustainable, identity preserved palm oil, sourced from one of the world’s most sustainable deforestation-free producers, and our Pies, Planet, People sustainability goals at pieminister.co.uk/sustainability
Cooking instructions
Place the pie on a baking tray into a pre-heated oven.
From fresh
180°C • 160°C fan • 350°F • Gas mark 4 for 25 minutes
From frozen
Defrost thoroughly in the refrigerator and then follow instructions ‘From fresh’
Awards & Accreditations
What you think
I will marry fungi chicken
Flame From Bristol
Pie perfection with great big tasty chunks of chicken & mushroom!
Rob Wilson From United Kingdom
The Fungi Chicken pie is delicious and is highly regarded by this pie eater.
Julie From WIGAN
Please, please, please never get rid of the Fungi Chicken! By far the tastiest pie!
Alice From United Kingdom
In three letters ... O.M.P.! (Oh My Pie). Quite simply the best pie ... ever! Thank you!
Ian From Bristol
The fungi chicken pie is absolutely lovely and I really hope it is here to stay, thank you for creating it!
Alice from Leeds
It was excellent! Keep up the good work
Paul from Manchester
Thank goodness for the Fungi chicken - Carry on the good work!
Harry from Cheltenham