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                Load image into Gallery viewer, Potato Topped Chicken Pie (Low FODMAP)

Potato Topped Chicken Pie (Low FODMAP)

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. Low FODMAP.

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    £7.79
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    One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™ read more

    Diversity score = 9.5 of your 30 weekly plant types contributing to a more diverse gut microbiome read more
    Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.
    health benefits:
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    immunity
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    psychological function
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    muscles
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    energy
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    blood
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    bones
    nutrients:
    more info
    chicken
    1 person 415g
    2 people 800g
    cooking oven only

    Sliced Potatoes (23.1%), Chicken (20.5%), Oyster Mushrooms (9.6%), Carrot, Swede (7.2%), Celeriac (CELERY), Soy Milk [SOY beans, water], Spinach (7.2%), Extra Virgin Olive Oil, Tapioca Starch, White Miso [SOYA beans, cultured rice, sea salt, water], Herb Mix (0.5%), Chicken Stock (Chicken Extract, Chicken Fat, Salt), Forest Mix Mushrooms, Parsley Flat, Sea Salt, Chive Rings, Black Pepper (0%)


    For allergens please see ingredients in bold.


    this meal contains a FODMAP safe amount of beans
    this meal contains a FODMAP safe amount of oyster mushrooms

    read more about how we develop our Low FODMAP meals

    Typical Valuesper 100gper 415g
    energy kJ 386 1600
    energy kCal 92 382
    fat g 4 15
    of which saturates g 0.6 2.4
    carbohydrates g 8 32
    of which sugars g 1.4 5.8
    fibre g 1.8 7.3
    protein g 6 26
    salt g 0.4 1.6

    Per Serving:
    Vitamin A (ret eq)
    913 ug
    112.4% of RI

    Vitamin C
    27 mcg
    32.7% of RI

    Vitamin K
    286.4 ug
    385.9% of RI

    Folates (B9)
    51.9 ug
    26.7% of RI

    Phosphorus
    261.45 mg
    37.4% of RI

    Manganese
    1.9 mg
    87.3% of RI

    Selenium
    14.1 ug
    25.7% of RI

    Potassium
    1282.4 mg
    63.1% of RI

    Sat Fat 2.4 g
    12.2% of RI


    RI = Reference Intake

    LOW SATURATED FAT 

    SOURCE OF FIBRE 

    HIGH IN PROTEIN 

    SOURCE OF VITAMIN A 

    HIGH IN VITAMIN K 

    SOURCE OF VITAMIN C 

    SOURCE OF NIACIN 

    SOURCE OF POTASSIUM 

    SOURCE OF MANGANESE 

    2 OF 5 A DAY


    Oven
    1 Person: OVEN | Gas mark 4 | 195°C/175°C Fan | 55 mins. Preheat oven. Remove sleeve and pierce film. Cook for 35 mins, ideally on a flat baking tray. Remove film and cook for a further 20 mins. Rest for 2 mins, check piping hot & enjoy!

    2 People: OVEN | Gas mark 4 | 195°C/175°C Fan | 70 mins. Preheat oven. Remove sleeve and pierce film. Cook for 50 mins, ideally on a flat baking tray. Remove film and bake for a further 20 mins. Rest for 2 mins, check piping hot & enjoy!

    Microwave
    N/A

    Oven
    1 Person
    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!

    2 People
    195°C / 175°C Fan / Gas mark 4 - 30 mins
    Preheat oven
    Remove sleeve and pierce film
    Cook for 15 mins, ideally on a flat baking tray. Remove film and bake for a further 15 mins.
    Rest for 2 mins, check piping hot & enjoy!

    Contains soya, celery.


    Get in touch if you’d like to know more.


    We use tree nuts in almost all our meals.


    Please note that our kitchen does handle celery, milk, fish, mustard, tree nuts, sesame, soy, and sulphites. Please drop us an email to hello@fielddoctor.co.uk if you’d like to know more.

    Keep frozen below -18C and do not refreeze if defrosted.  

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