The University of St Andrews David Russell Apartments
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GF Chicken and leek potato topped pie


Succulent chicken breast and thigh pieces with leeks in delicious cream sauce, topped with potato top then oven baked. Please note, this dish is suitable for gluten free.


Each Ptn contains
Energy
2079kJ
497kcal
24.75%
Fat
27g
37.99%
Saturates
15g
72.75%
Sugars
6.1g
6.78%
Salt
1.1g
19%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 582kJ / 139kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 582kJ
139kcal
2079kJ
497kcal
24.75%
Fat 7.4g 27g 37.99%
of which Saturates 4.1g 15g 72.75%
Carbohydrate 7g 26g 10.11%
of which Sugars 1.7g 6.1g 6.78%
Fibre 1g 4g 12.93%
Protein 10g 36g 71.46%
Salt 0.32g 1.1g 19%

* Reference Intake of an average adult (8400kJ / 2000kcal)

Ingredient Specification
Chicken Meat Diced 60/40 Fresh kg [Chicken 100%], Potatoes Rooster Kg [Potato 100%], Leeks kg [Leek 100%], Brake Double Cream Fresh [Double Cream (Milk).], Tap Water, Onions Large Kg [Onion 100%], Unsalted Butter [ Butter (Milk) (Minimum 80% milk fat content).], Tap Water, Brakes Cornflour [Maize Starch.], Major Chicken Stock Base Powder Mix [Yeast extract, sugar, flavouring, salt, maize glucose syrup solids, sunflower oil, dried chicken broth (1%), acidity regulator: succinic acid.], Rapeseed Oil 20 ltr Olleco [Rapeseed Oil, Anti-foaming Aent (Dimethylpolysiloxane).], Greens Chopped Garlic [Garlic (100%)], Chef William Cooking Salt [Salt, Anti-caking Agent E535.], Brakes Ground White Pepper [White Pepper.]