Homemade Seafood Pot Pie with Tarragon Crust


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It's time for everyone's favorite seasonal pot pie, folks! This amazing seafood pot pie is packed with flavor, including the flaky tarragon crust. And, when we say "seafood," we mean it. This winner is loaded with Scottish Salmon, shrimp, crawfish, mahi-mahi, and tied together with a creamy sauce and delicious vegetables. 
**Cooking tip** Cook frozen, do not thaw! PS The beauty of handmade food is that it doesn’t have to look perfect to be perfect. If what you receive looks a bit different from a photo or what you got the last time, know that it’s because it was made by an awesome human with love, not a machine.
Scottish salmon, wild-caught mahi mahi, wild-caught shrimp and wild-caught crawfish, coconut milk (organic coconut, purified water) Japanese white sweet potato, cassava flour, butternut squash, organic celery, onions, shiitake mushrooms, garlic, pastured pork lard rendered in-house, scallions, lemon juice, tarragon, grass-fed beef gelatin, sea salt
Thawing: Must be received and stored frozen until “use-by” date. Can be held refrigerated for up to 3 days prior to consumption. Reheating: Oven - Preheat oven to 400°F. Remove frozen from the bag. Place on cookie sheet. Cover loosely with aluminum foil. Place on middle rack of oven and bake for 60 minutes until hot all the way through (155°F). May vary by oven. The crust should be browned. Do not microwave this item.
seafood pot pie
2 servings per container
Serving size: half of container 7 oz (198g)
Calories per serving: 380
Total Fat 26g, Saturated Fat 13g, Trans Fat 0g, Cholesterol 50mg, Sodium 410mg, Carbohydrates 26g, Dietary Fiber 3g, Sugars 2g, Protein 12g, Vitamin D 15%, Calcium 4%, Iron 6%, Potassium 15%