Homemade Chicken Pot Pie


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"Amazing!!!! I bought 3 of these and ate it 4 days in a row! (I had leftovers). Tastes like a non AIP pot pie." … The cassava flour crust is stuffed with tender white chicken and perfectly seasoned sautéed 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.
Homemade Chicken Pot Pie
  • organic free-range chicken
  • organic celery
  • carrots
  • onions
  • organic free-range chicken stock
  • cassava flour
  • in house rendered, pastured pork lard
  • thyme
  • arrowroot
  • 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 400°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 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
  • Servings per container - 2
  • Serving size - 7.75 ounces
  • Calories per serving - 470
  • Calories from Fat 200
  • Total Fat 22g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 90mg
  • Sodium 160mg
  • Carbohydrates 41g
  • Dietary Fiber 5g
  • Sugars 2g
  • Protein 28g
  • Vitamin A 60%
  • Vitamin C 6%
  • Calcium 6%
  • Iron 6%.