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Heat the oven to 180°C. Place the pie on a baking tray and cook for 25-30 minutes, until piping hot throughout.

Let rest for 5 minutes before serving. Serves one very hungry person or two with a generous side of mash, vegetables and gravy.

Please store in fridge in their packaging away from raw food.

Shelf life: 3 days.

Pastry: Wheat Flour (Wheat, Gluten), Butter (Milk), Water, Salt, Egg. Filling: Chicken 30%, Chicken Stock (leek, thyme, bay leaves, black pepper, onion, carrot, garlic), Wheat Four (Wheat, Gluten), Butter (Milk), Bacon [Pork, Salt, Sugar, Sodium Nitrate E251, Sodium Nitrate E250, Humectant (E1520)],Cream (Milk), Chives.