Chicken Bacon & Potato Pie Mix

£1.08/unit, 35g

Chicken Bacon & Potato Pie Mix

£1.08/unit, 35g

Current Status

Due to the current lockdown we are experiencing delay on all orders.

Product details
A creamy sauce mix with garlic and herbs for a delicious chicken, bacon and potato pie.
Ingredients

Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Flavourings, Onion Powder, Garlic Powder (10%), Cream Powder (6%)(from Milk), Maltodextrin, Salt, Protein Enriched Whey Powder (from Milk), Black Pepper, Parsley, Thyme, Sage, Citric Acid, Colour (Beta-carotene).

Total content of herbs and spices = 25.8%

No hydrogenated fat, added preservatives or MSG

Serving Size
4
Size
35 (g)
UPC Code
830553

Usage Tips

For OUR RECIPE you will need …

1 sachet Schwartz Chicken, Bacon & Potato Pie Recipe Mix
125g (5oz) bacon, chopped
450g (1lb) boneless, skinless chicken breasts, sliced
175g (6oz) leeks, sliced
400ml (13fl oz) semi-skimmed milk
325g (11oz) potato, peeled and sliced to the thickness of a pound coin
50g (2oz) Cheddar cheese, grated

Directions …

1. Pre-heat the oven to 200˚C, 400˚F, Gas Mark 6.

2. Fry bacon for 5 minutes, until browned.  Add chicken and fry for 4-5 minutes, until browned.  Add  leeks and fry for a further 5 minutes, until softened. Mix sachet contents with milk, stir into pan and bring to the boil.  Simmer for 2-3 minutes, until thickened.

3. Transfer to an ovenproof dish and top with potato slices. Cook in the oven for 35 minutes. Sprinkle over cheese and cook for a further 10-15 minutes, until golden brown.

4. Serve with green vegetables.

Hints & Tips …

Why not try replacing the potatoes with puff pastry and brushing with egg before cooking in the oven.

 

 

Nutritional Information

Typical Values Per 100g
(as sold)
Per serving* %RI** per serving*
Energy 1564kJ/371kcal 1664kJ/396kcal 20%
Fat
of which saturates
6.3g
3.8g
14.3g
6.6g
20%
33%
Carbohydrate
of which sugars
65.2g
3.4g
23.5g
6.1g
9%
7%
Fibre 4.7g 3.0g
Protein 10.9g 41.7g 83%
Salt 6.38g 2.00g 33%

*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)

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