Ingredients:
Potato(36%), Cooked Chicken(25%), Water, Cream, Onion, Mushrooms(3%), Butter, Corn Starch, Garlic, Chicken & Onion Glace*, Sea Salt, Lemon Juice, Parsley(.13%), Chives(.1%), Black Pepper, White Pepper, Thyme (.08%), Dill(.08%).
*Chicken & Onion Glace Contains: Chicken Stock (90%), Onion Concentrate (70%), Salt, Sunflower Oil, Sugar
CHICKEN LICKEN - Chicken breast is very lean, even the brown meat has substantially less fat than trimmed beef ...and the fat is less saturated! It is also a great source of B3 and Selenium.
B3 is good for the nervous system and skin. Selenium, an anti oxidant, helps fight free radicals.
- Tastes delicious
- No preservatives
- Gluten Free
- Contains less than 1% salt
- Contains dairy
- Gluten Free
Comments
just pointing out there is no recipe
Apart from Superquin in Blackrock, Co. Dublin what other Dublin store stocks your products ?
Many thanks.
Jim Fenning
James Fenning, ABA, antiquarian booksellers
12 Glenview, Rochestown Avenue
Dun Laoghaire, County Dublin
fenning@indigo.ie
i had my first cully and sully meal last night,
its delicious!!
No actual recipe here...
the best shop bought chicken & herb pie i have tasted!!! love it
Any chance you could post it soon.
Maire
Chicken Pie
Chicken breasts or a whole chicken jointed and boned and cut into bite size pieces
1 knob of butter 25g
1 large onion, chopped
1 large clove of garlic, chopped
150g mushrooms, sliced, buttons or any kind you like
500mls of chicken stock
100mls fresh cream
A good handful of chopped herbs, dill, chives, parsley, thyme or what you prefer
A little squeeze of lemon juice
Salt and pepper to taste
Roux 25g of plain flour cooked in 25g of butter for 2 minutes
Method.
Melt the butter in a pan with a lid. Add the onions and the garlic with some salt and pepper and sweat till soft but not coloured. Add the mushrooms and the chicken and cook for a few minutes with the lid on. Pour in the stock and cook for a further 10 minutes. Thicken the liquid with the roux then add the cream, the chopped herbs, the lemon juice and adjust the seasoning. Decant the mixture into pie dishes, allow to cool and then cover with mash potato. Heat in a preheated oven (160) until piping hot and serve with a leafy green salad.
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