Buttery, flaky pot pie filled with a hearty mix of succulent chicken, mirepoix, and white sweet potato.
The pie is fully baked and has been flash frozen at peak freshness.
Cold pies will be good for a week in the fridge and 6 months frozen.
To re-heat thawed pies, bake at 400 degrees for 15-20 minutes. To re-heat frozen pies, bake at 400 degrees for 20-25 minutes.
Chicken Breast, Wheat Flour, Butter, Onion, Milk, Carrot, Celery, White Sweet Potato, Shortening, Margarine, Spices