FIELD DOCTOR Potato Topped Chicken Pie (415g)

Braised british chicken and sauteed vegetables in a rich, herb infused dairy free sauce with spinach and oyster mushrooms and topped with a black pepper and herb new potato topping.

• Recipe certified low FODMAP by Monash University
• Dairy free
  
• Gluten free
• 2 of 5 a day

Ingredients

Sliced Potatoes (22.1%), Chicken (19.6%), Oyster Mushrooms (9.2%), Carrot, Swede (6.9%), Celeriac (CELERY), Soy Milk [SOY beans, water], Spinach (6.9%), Extra Virgin Olive Oil, Tapioca Starch, White Miso [SOYA beans, cultured rice, sea salt, water], Herb Mix (0.5%), Chicken Stock (Chicken Extract, Chicken Fat, Salt), Forest Mix Mushrooms, Parsley Flat, Sea Salt, Chive Rings, Black Pepper (0%)

For allergens, see ingredients, in BOLD CAPITALS. 

Manufactured on a site that handles FISH, SOY and MUSTARD.

This meal is not suitable for anyone with a garlic allergy. Whilst this meal does not contain garlic, Field Doctor uses low FODMAP garlic infused extra virgin olive oil (the garlic is strained out of the oil before used in cooking).

This meal is gluten free and suitable for coeliacs.

Heating instructions

Cooking from frozen:

Oven

Oven Gas mark  | 195°C/175°C Fan | 50 mins. Preheat oven. Remove sleeve and pierce film with a sharp knife. Cook for 30 mins, ideally on a flat baking tray. Removed film and cook for a further 25 mins. Rest for 2 mins, check piping hot & enjoy!

Microwave

Microwave 800W 9 mins. Remove sleeve and pierce film with a sharp knife. Cook for 4 mins. Remove film and cook for a further 5 mins. Rest for 3 mins, check piping hot & enjoy!

Cooking from defrosted:

Oven

Oven 195°C / 175°C Fan / Gas mark 4 - 25 mins. Preheat oven
Remove sleeve and pierce film. Cook for 10 mins, ideally on a flat baking tray. Remove film and bake for a further 15 mins. Rest for 2 mins, check piping hot & enjoy!

Storage

Keep frozen below -18C and do not refreeze if defrosted.

Serving size: 415g