CHICKEN & GRAVY PIES

Slow cooked succulent 100% British chicken with a rich gravy encased in Genius Shortcrust Gluten Free pastry.
Genius Gluten Free Our Chicken & Gravy pies are gluten and wheat free and made using the finest ingredients. Slow cooked succulent 100% Chicken with rich gravy encased in Genius Shortcrust Gluten Free pastry. A perfect pie to serve with creamy mash potatoes.
Why It’s Genius
What’s In It?

Maize Starch, Chicken (22%), Water, Margarine: Rapeseed Oil, Palm Oil, Water, Salt, Emulsifier: Mono- and Diglycerides of Fatty Acids; Onion, Chicken Stock: Chicken Bones, Meat, Fat, Water, Salt, Chicory Root Fibre, Carrot Juice Concentrate, Fennel, Sugar, Tomato Puree, Onion, Carrot, Ground Black Pepper, Herb and Spice Extract; Dextrose, Cornflour, Dried Egg, Potato Starch, Stabilisers: Guar Gum, Xanthan Gum; Raising Agents: Disodium Diphosphate, Potassium Hydrogen Carbonate; Rapeseed Oil, Salt, Flavouring, Cracked Black Pepper, Rosemary, Sage, Sugar, Emulsifiers: Mono- and Di-Glycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids.

 

 

Ingredient checker
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
What is it? The fibre-packed root of the chicory plant.
What's it doing in my bread? Fibre, fibre and more fibre. This chicory extract is full of soluble fibre, which means our bread can be too. It’s become a really popular prebiotic in the past few years, with lots of people eating it to help support their gut health.
What is it? Corn is a natural grain (much like wheat, oats and barley, but gluten free) which we mill and sieve into flour. It's sometimes called Maize Starch. Rich in carbohydrates, it’s one of the world’s main sources of food.
What's it doing in my bread? This is the gluten-free flour we make our bread from. It’s also a great source of dietary fibre and, as it’s filled with nutritious carbohydrates, a healthy source of energy.
What is it? Dextrose is the main naturally occurring form of glucose (sugar), chemically identical to the sugar found in our blood.
What's it doing in my bread? We couldn't get that beautiful rise in our loaves if it weren't for the magic work this sugar does in kick starting yeast fermentation. As yeast feeds on the sugar, it releases harmless but helpful bubbles of carbon dioxide.
What is it? Just eggs
What's it doing in my bread? As with lots of baking, eggs help things set. Again, this helps give Genius bread the texture and crumb that we all love. And again, there’s lots of vitamin and protein goodness to be had too.
What is it? A bespoke blend of extracts and fermentates of natural non-dairy ingredients that tastes just like butter.
What's it doing in my bread? Delivers the signature buttery flavour of a traditional brioche, yet is still dairy free.
What is it? Ground yellow maize starch comes from typical yellow corn but isn't ground quite as finely as cornflour.
What's it doing in my bread? This is another ingredient that helps us achieve that perfect bread crumb texture, and it works together with the other starches to help you feel fuller for longer.
What is it? Most salt that we buy in stores is iodised (and in some countries, this is how it must be sold by law). Iodising is a process of mixing table salt with tiny quantities of the micronutrient iodine.
What's it doing in my bread? It provides an essential source of iodine in the diet, preventing deficiencies which can impact thyroid function or pre-natal development.
What is it? We extract potato starch from the root tubers of potatoes. It has a neutral colour, taste and flavour.
What's it doing in my bread? Science at work! The potato starch helps forms a gel that supports the rising structure of the bread, which then bursts into soft, fluffy molecules between air bubbles to create Genius' soft crumb. Potato starch also makes for a great digestible source of carbohydrates, which release energy slowly - this helps to stave off hunger and you keep going for longer.
What is it? Rapeseed oil is a natural vegetable oil with a mild flavour - which is why it's often found in breads as well as lots of recipes for cakes, pastries and margarine.
What's it doing in my bread? Rapeseed oil makes a brilliant addition to any bread as it is both low in saturated fat (something we should all try and cut down on) and rich in vitamin E (a natural anti-oxidant we can always use more of). It acts as a humectant, which keeps our products fresher for longer.
Nutritional info
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