Veggie Pot Pie
Our famous flaky butter crust packed with parsnips, turnips, sweet potato, celery, carrots, onion and herbs. Wonderful.
PIES COME FROZEN AND READY TO BAKE
To order fully baked, ready-to-eat Chicken Pot Pies, give us a call at 970-223-7437, and for home delivery in Fort Collins, order from NOCONosh
Filling: corn, broccoli, Yukon Gold potatoes, carrots, celery, onion, salt, pepper, garlic, thyme, sage, parsley, butter, canola oil, heavy cream, 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.
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