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Santa’s Supper
Chicken, Cranberry and Stuffing
Succulent pieces of Free Range chicken from Highwood Farm in Misson, cooked with juicy cranberries and hearty stuffing. Encased in a rich shortcrust pastry. British Pie Awards 2025 – Hot Eating Savoury Pie Class & Chicken or Chicken & Vegetable / Herb Pie.
£10.50
252 in stock
| Size | Large Pie (600g) |
|---|---|
| Filling | Chicken |
| Pastry | Shortcrust Butter |
| Free From | Garlic Free, Mushroom Free, Onion Free |
| Category |
Chicken (28%), Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), MILK, Cranberries (Cranberries, Sugar, Vegetable Oil), Sage & Onion Stuffing (Bread Rusk (WHEAT Flour(Calcium Carbonate, Iron, Niacin, Thiamine), Yeast, Salt), Dried Onion (5.5%), Salt, Rapeseed Oil, Dried Sage (0.6%), Cream (MILK), Butter (MILK), Potato Starch, Lard (Pork Fat), Dried Parsley, Sage Extract (Contains Salt, Herb Extracts), EGG, Pepper.
Piercing your pie lid for best results
How to remove your pie from the foil like a professional!!!
Removing a small pie from the foil
Glazing Your Pie
For a golden finish, brush with a beaten egg or milk over the top of the pie.
Cooking Your Pie
Can be eaten hot or cold.
If eating cold, follow the cooking instructions below and then allow to cool at room temperature.
If not consumed within 2 hours then refrigerate.
The following cooking instructions can be used as a guide.
- Pierce pie before baking.
- Preheat oven to 190°c/180°C Fan/Gas Mark 6.
- Keep Pie in the Foil to cook.
-
Large Pie: Cook for 45-55 minutes from chilled, or 60-70 minutes from frozen.
Small Pie: Cook for 25-35 minutes from chilled, or 45-55 minutes from frozen.
200g Pie: Cook for 20-30 minutes from chilled, or 35-45 minutes from frozen. - Ensure pie is piping hot throughout before consuming.
