Turkey Pot Pie
G&B's famous flaky butter crust envelops a creamy filling of white and dark meat turkey, butternut squash, peas, onions, celery and plenty of fresh herbs. This seasonal take is one of our favorite pot pies ever!
PIES COME FROZEN AND READY TO BAKE
Filling: white and dark meat turkey, turkey stock, heavy cream, butternut squash, garlic, sage, parsley, summer savory, nutmeg, salt, pepper, onions, celery, peas, butter, flour
Crust: flour, butter, apple cider vinegar, salt, sugar
Allergens: gluten, dairy, egg (egg wash to seal crust)
Baking Instructions
1. Thaw Overnight
2. Remove from wrapping. Thaw in refrigerator overnight.
3. Preheat oven to 350°F.
4. Optional: Brush egg wash on top of pie. (Egg wash: whisk 1 egg + 2 Tbsp. milk – you won’t need to use it all, just a light coating on top of the crust.)
5. Place pot pie on a baking sheet and bake for 40-45 minutes. When internal temperature reaches 165 degrees, the pie is done. Look for a beautiful golden-brown top!
6. Allow to cool for 5 minutes before serving.
Bake Frozen Instructions:
1. Remove from wrapping.
2. Preheat oven to 350°F.
3. Optional: Brush with egg wash on top of pie. (Egg wash: whisk 1 egg + 2 Tbsp. milk – you won’t need to use it all, just a light coating on top of the crust.)
4. Place pot pie on a baking sheet and bake for 60-75 minutes. When internal temperature reaches 165 degrees, the pie is done. Look for a beautiful golden-brown top!
5. Allow to cool for 5 minutes before serving.
- In stock
- Inventory on the way
