Chunky pieces of free range chicken (from Springfield Farm, Leominster), a creamy leek sauce with chunky brocolli and crumbly shortcrust pastry make this chicken pie a real winner.
Approx weight 215g
Reheating advice from Mrs C Smith:
I re-heated as per instructions but found that they became rather hard and dried up. Gluten-free pastry tends in any case to be drier than regular pastry.
So with the second lot, I wrapped them in foil to stop them drying out, and also turned up the temperature to 5 or 6 to compensate for the wrapping. I also found it took a good 25 - 30 minutes to become piping hot. They remained moist and crumbly with this treatment.
