Chicken Pot Pie

Chicken Pot Pie

from 10.00

Filling: Local free-range chicken from Becker Farms, onion, carrot, potato, snap peas, crimini mushrooms, garlic, parsley, thyme, butter, flour, cream, salt and black pepper. Crust: flour, butter, Smoking Goose leaf lard, salt

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Instructions: Preheat oven to 400 degrees. Brush pie with egg wash (1 egg mixed with 2 tablespoons milk or cream) and place directly in the oven from frozen. Bake for 45min-1 hour or until golden brown and filling is bubbly.

**Can only be picked up at Capital City Kitchen, Broad Ripple Farmers Market or Indy Winter Farmers Market