Diced Chicken in a creamy haggis sauce
Chicken & Creamy Haggis Sauce Filling (57%): Cooked Diced Chicken (25%) (Chicken Breast (98%), Water, Salt), Creamy Haggis Sauce (Water, Haggis (27%) [Seasoning (Oatmeal, Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Onion, Salt, Spices, Rice Flour, Dextrose, White Pepper, Wheat Starch, Flavourings, Colour: Carmines; Antioxidant: Sodium Ascorbate; Preservative: Sodium Metabisulphite), Water, Beef Suet, Lamb Lung, Lamb Heart, Beef Flank, Beef Liver, Water], Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Skimmed Milk Powder, Modified Starch (Maize), Salt, Yeast Extract, Sugar, Dextrose, Chicken Powder (Cooked Chicken & Rosemary Extract), Spices (contains Celery), Herb, Flavouring. Pastry (43%): Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Margarine (Palm & Rapeseed
Oils*, Water, Salt, Emulsifier: Mono- and Di-Glycerides of Fatty Acids), Maize Starch, Salt, Natural Colour: Lutein.*certified sustainable palm oil.
For allergens, including cereals containing gluten, see ingredients in bold
|Nutrition||(as sold Per 100g)|
|of which saturates||5.0g|
|of which sugars||2.1g|
Pre-heat oven to 190°C/170°C Fan/Gas Mark 5.
Remove all packaging. Place on a baking tray and cook in the centre of the oven for approximately 20 minutes. As all ovens vary, these are guidelines only. Ensure your pie is piping hot before serving and do not reheat.