Chicken and mushroom
Our chicken and mushroom pies have a thick creamy sauce with a full flavour of chicken. This flavour is key and is achieved by using a combination of the breast and thigh meat of the highly acclaimed Label Anglais chickens from Temple Farm near Roydon in Essex. These birds are packed full of flavour due to their slow growth rate and the excellent living conditions at the farm that allows them to roam free in pastures until they are fully matured.
We were thrilled to have been awarded Gold at the British Pies Awards 2012 for our Chicken and mushroom pie, just six months after we opened. The British Pie Awards is an annual event that provides recognition for the quality, heritage and craftmanship of pie makers across the country and supports British producers.
Chicken thigh, butter, sunflower oil, onions, chestnut mushrooms, chicken stock, garlic, marsala sherry, plain flour, double cream, flat leaf parsley, salt and pepper.