Vegetable Pot Pie

Store New to Webstore Vegetable Pot Pie

Our farm to table veggie pot pies are loaded with veggies floating in bechamel sauce and crusted with our flaky tartlet dough.

2 eight oz. pot pies $20.00  Qty: Price:
Delivery frequency
: Single Delivery

Filling Ingredients: *Milk, *Asparagus, *Russet Potatoes, *Carrots, * Celery, *Yellow Onions, Butter, * Flour, *Flat Leaf Parsley, *Thyme, Kosher Salt, Black Pepper, *Cayenne Pepper

Pastry Dough Ingredients: organic flour, organic butter, water, organic sugar, salt

Heating Instructions: If you want to enjoy your veggie pot pie the same day it arrives: -Keep refrigerated until ready to heat. If the pie is still partially frozen, add 5-10 minutes to baking time below. -Remove outer wrapping and place on baking sheet. Let stand at room temperature while the oven is preheating. -Preheat oven to 375° F -Bake for 35-45 minutes or until the center reaches 165° F. -Remove and let stand for 3-5 minutes before serving. If you want to serve your pie later, you can either- -Keep pot pie refrigerated for 2-3 days then bake according to directions. OR -Keep frozen for up to 4-6 weeks. To bake from frozen: -Preheat oven to 375° -Remove pot pie from the freezer and place on a baking sheet. Do not thaw -Bake for 40-45 minutes or until the center reaches 165°. Once heated, leftover pie can be kept in the refrigerator for up to 3 days. Do not refreeze. Reheat in a 375° oven for 10-12 minutes or until heated through.