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. Size: 15.5 oz (Serves 1 Generously) **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.
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
Shitake mushrooms
in house rendered, pastured pork lard
lemon juice
grass fed beef gelatin
sea salt

Must be received and stored frozen until “use-by” date.  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 middle rack of 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.