Homemade Chicken Pot Pie


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You can now enjoy the flavors of America's favorite comfort food while following the AIP protocol with our paleo homemade chicken pot pie. This classic American dish is topped with a Cassava flour crust, and the warm filling is comprised of tender and juicy chicken and seasoned 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.
Organic free-range chicken, organic celery, carrots, onions, organic free-range chicken stock, cassava flour, pastured pork fat rendered in-house, thyme, arrowroot, grass-fed beef gelatin, purified sea salt
Thawing: Must be received and stored before consumption until “use by date”. Thaw in the refrigerator. Can be held for 3 days.

Reheating: Oven: Preheat oven to 400°F. Remove from plastic pouch. Place on a cookie sheet and cover loosely with aluminum foil. Place on the middle rack of the oven and bake for 60 minutes until hot all the way through (165°F). Time may vary by oven. The crust should be brown. Do not microwave this item.
homemade chicken pot pie
2 Servings per container
Serving size: 7.75 oz (219g)
Calories per serving: 470
Total Fat 22g, Saturated Fat 7g, Trans Fat 0g, Cholesterol 90mg, Sodium 160mg, Total Carb. 41g, Fiber 5g, Sugars 2g, Protein 28g, Vitamin D 0%, Calcium 4%, Iron 6%, Potassium 0%