'A-la-Carte' Chicken, Bacon and Leek topped with a Puff Pastry Lid Ready Meal

Waller and Sons


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"Such a tasty pie.... "Said the local vicar! "How do you do it?" he asked  "The secret", I said, "is we use local Cider in the gravy"

Cooking chicken then shredding it, means each time you take a bite, you get some deliciously juicy free range chicken which has been slowly braised in a local cider, dry cured bacon, leeks & a little cream.

When, and only when its ready, we finish it off by topping this treat with a light and fluffy puff pastry lid.

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