CHICKEN POT PIE

Updated: Mar 22

Some people call it "ya-ya" . . . "divine" . . . "addicting" . . . whatever YOU call it, it's damn delicious! Incredible crust and a pie filling to blow your mind. Make no mistake, this isn't any average chicken pot pie! Our chicken pot pie is sure to be beyond your expectations and will impress your friends and family. Serve with your favorite salad or solo as a perfect all-in-one dish.


Instructions -

Chicken Pot Pie crust puffs up best when thawed. For best results leave your pot pie in the fridge overnight before baking for the easiest and best puff! Trust us, it's worth the simple extra step. Otherwise, it's totally possible and still delicious to bake on a whim, just add extra cook time to account for frozen ingredients.


Remove plastic packaging and whisk an egg in a small bowl. Lightly brush the egg wash on to your pie crust. This will give your crust an extra crunch and help it brown to a beautiful color!


Preheat your oven to 400 degrees Fahrenheit. Bake from thawed for approximately 35 minutes (recommended) or from frozen for 55-60 minutes, or until crust has puffed up and reached golden brown and middle is fully heated through. You're looking for the pastry to puff between 1-2 inches tall all the way across the pie, from center to edges. When ready remove from the oven and allow to cool for a few moments before serving.


For Mini Chicken Pot Pies: Follow the same instructions as the regular pot pie, baking for 30-35 minutes at 400 degrees Fahrenheit. Watch carefully and wait for the crust to puff fully and allow to cool for a few moments before serving.


Enjoy!


*FOOD ALLERGY NOTICE: please be advised that our food may contain trace amounts of peanuts, tree nuts, soy, milk, eggs, wheat, shellfish or fish.


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