When Lue Crane's grandkids came home from college, she always packed some of her homemade chicken pot pies frozen for them to take back to school. Meme's chicken pot pies became highly anticipated and Christmas wasn't complete without them! Filled with tender chicken and gravy along with green beans, carrots, celery, onions, corn, peas, and spices and then wrapped in our flaky pie crust, they are still a hit!
No dairy, eggs or nuts
LEAVE THE POT PIE IN THE FREEZER UNTIL READY TO BAKE. PREHEAT OVEN TO 400°. REMOVE PIE FROM THE FREEZER AND TAKE IT OUT OF THE PLASTIC BAG BUT LEAVE IT IN THE ALUMINUM PIE PLATE AND PLACE IT ON A BAKING SHEET THAT IS COVERED WITH FOIL FOR SPILLAGE AND PUT IT IN THE CENTER OF THE PREHEATED OVEN. BAKE AT 400° FOR 15-20 MINUTES AND THEN REDUCE HEAT TO 350 DEGREES AND CONTINUE BAKING FOR ANOTHER HOUR TO 1 ½ HOURS UNTIL PIE IS OVER ALL BROWN AND BUBBLY. IF THE CENTER OF THE PIE IS STILL TRANSPARENT LOOKING CONTINUE BAKING FOR ANOTHER 15 MIN. WHEN PIE IS DONE REMOVE IT FROM THE OVEN AND LET COOL FOR AT LEAST ½ HOUR BEFORE CUTTING. STORE LEFTOVERS IN THE REFRIGERATOR.
IF YOU STILL HAVE POT PIE QUESTIONS PLEASE EMAIL US AT CONTACT@CRANESPIEPANTRY.COM OR CALL US DURING BUSINESS HOURS AT 269-561-2297.