Chicken, Leek & Riesling Family Pie
Tender chicken pieces in a leek and riesling sauce.
Housed in a sour cream pastry shell. And topped with our signature Pepe Saya butter puff pastry.
20cm sharable pie.
Prep: 8 mins | Cooking: 30-40 mins
Bake from frozen
- Preheat oven 195C°.
- Remove pie from the freezer. Remove from the bag, keeping the pie in parchment case.
- Thaw for 15 minutes.
- Bake for 30 – 40 minutes until golden.
Pastry base: Premium NSW wheat, water, butter, sour cream, salt, vinegar, egg.
Pastry lid: Premium NSW wheat, Pepe Saya Butter, water, salt, vinegar.
Chicken fill: Chicken, cheddar, leek, nutmeg, flour, milk, riesling, butter, salt, pepper.