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, 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 from vacuum pouch frozen. 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 (165°F). May vary by oven. The crust should be browned. 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%