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Homemade Seafood Pot Pie with Tarragon Crust


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It's time for a new pot pie people! Chef Ann has created this amazing seafood pot pie with tarragon crust. Loaded with Scottish Salmon, shrimp, crawfish and mahi-mahi 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.
Homemade Seafood Pot Pie with Tarragon Crust
  • wild-caught Scottish Salmon
  • wild-caught shrimp
  • wild-caught crawfish
  • wild-caught mahi-mahi
  • coconut milk
  • butternut squash
  • organic Japanese white sweet potato
  • cassava flour
  • organic celery
  • onions
  • Shiitake mushrooms
  • garlic
  • in house rendered, pastured pork lard
  • scallions
  • lemon juice
  • tarragon
  • grass-fed beef gelatin
  • sea salt

  • Must be received and stored frozen until the “use-by” date.  It can be held refrigerated for up to 3 days prior to consumption.

    Pre-heat oven to 450°F, remove from vacuum pouch frozen, place on a cookie sheet tray, cover loosely with aluminum foil, place on the middle rack of the oven, bake for 60-80 minutes until hot all the way through (165°f). May vary by oven. The crust should be browned.  Do not microwave this item.

    Homemade Seafood Pot Pie with Tarragon Crust
    Servings per container - 2
    Serving size - 7.75 ounces
    Calories per serving - 660, Calories from Fat 400, Total Fat 45g, Saturated Fat 24g, Trans Fat 0g, Cholesterol 70mg, Sodium 250mg, Carbohydrates 46g, Dietary Fiber 5g, Sugars 2g, Protein 19g, Vitamin A 60%, Vitamin C 10%, Calcium 8%, Iron 6%