• Free From Gluten & Dairy •
Tired of wondering what to make for dinner? We got you covered! We'll be slowly introducing more meal options and what's better to start with than a Lancaster Co. staple – a two crust, rich, savory chicken pot pie.
Each pie is 3 lbs of a gluten-free, dairy-free flaky crust filled with chopped chicken, potatoes, carrots, peas, green beans and a rich, flavorful gravy.
Serves 4-6
COOKING INSTRUCTIONS: This chicken pie is fully cooked and just needs reheated.
Microwave: (From frozen.) Remove from tin pan and place in a baking dish with sides. Heat on half-power for 10 minutes and full-power for another 10 minutes. Check to see if it's heated through.
Oven: (Best to do from thawed. If not thawed, microwave out of the pan on half-power for 10 minutes to thaw.) Preheat oven to 350˚. Remove chicken pie from bag and cover with foil. Place in the oven on a baking sheet. Bake for 30 minutes then check internal temp. Remove foil and bake an additional 10 minutes to crisp the crust.
* Every microwave and oven is different. Please use your best judgement on reheating this fully-cooked meal.
CHICKEN POT PIE: Dough: Gluten-free flour blend, organic palm shortening, eggs, organic cane sugar, pink Himalayan salt.
Filling: Roasted chicken breast, potatoes, carrots, peas, green beans, chicken bullion (gluten-free), gluten-free flour blend, pink Himalayan salt, thyme, parsley, black pepper.
