FIELD DOCTOR Potato Topped Chicken Pie (400g)
Braised free range 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
Dairy free bechamel (29%) [Water, Oat milk, Chicken bone broth, Tapioca flour], Garden herb chicken (21%) [Free range chicken (96%), Water, Bone broth), Mixed herbs (3%), Miso (SOYA), Dried shitake mushrooms (1%)], Vegetable sofrito (20%) [Swedes, Celeriac (CELERY), Carrots, Extra virgin olive oil, Fennel, Salt, Chives, Black pepper], Potatoes (17%) [Potatoes, Spinach (7.5%), Oyster mushrooms (5%), Extra virgin olive oil, Parsley, Mixed herbs, Salt, Black pepper.
For allergens, see ingredients, in BOLD CAPITALS.
This meal contains no gluten, however it is made in a kitchen that handles gluten-containing ingredients.
Field Doctor uses tree nuts in almost all their meals.
This meal is not suitable for anyone with an onion allergy. Whilst this meal does not contain onions, Field Doctor uses low FODMAP onion infused extra virgin olive oil (the onions are strained out of the oil before used in cooking).
Cooking from frozen:
Oven Gas mark 6 | 220°C/200°C Fan | 40 mins. Preheat oven. Remove sleeve and pierce film. Cook for 15 mins, ideally on a flat baking tray. Removed film and cook for a further 25 mins. Rest for 2 mins, check piping hot & enjoy!
Cooking from defrosted:
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!
Keep frozen below -18C and do not refreeze if defrosted.