Flaky Chicken Pot Pie
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
The Pie Maker in San Francisco
The idea for Sage Bakehouse was born out of a life changing trip to New Zealand, where chef and baker Nick, proposed to his wife! It was on this trip that Nick discovered New Zealand's iconic handheld pies, made with the best local produce and protein available. Coming back to California, he wanted to share these delicious treats with their community. Nick uses the freshest ingredients the Bay Area has to offer to make his hearty, delicious filling, wrapped up in his secret, buttery, flaky pastry crust recipe.
|The Essential||Sage Bakehouse|
|Price $16||Price $30|
|Same ingredients yes||Same ingredients yes|
|Same manufacturer yes||Same manufacturer yes|
|Serving size Two 5" pot pies||Serving size Two 5" pot pies|