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Chicken Thighs - Herb Gravy - Roasted Veggies

30-40 minutes | Serves 1-2

A handmade double-crust thyme pie shell filled with the classic and delectable combination of free range chicken thighs, roasted seasonal vegetables and herb gravy!

Add our seasonal salad or side for a cozy dinner for two, or pick up a few to feed the whole family!

What you’ll receive:

  • The Minnow’s 5” Pot Pie, ready-to-bake in your oven

What you’ll need:

  • Pure Kosher Sea Salt
  • Black Pepper
  • Optional: Egg Wash (1 egg & 1 tablespoon milk or water whisked together)

Recipe instructions:

  1. Preheat the oven to 425 degrees.
  2. Optional: brush the top of the pot pie with egg wash to help turn golden brown and add some shimmer.
  3. Bake Pot pie for 40-45 minutes, until the crust is golden brown and the filling is bubbling a bit.
  4. Remove and let cool for 5 minutes.
  5. Enjoy!

A double-crust thyme pie shell filled with creamy chicken & roasted veggies

Chicken & Vegetable Pot Pie

Regular price $11.95
Unit price
per 

5" pot pie

Chicken Thighs - Herb Gravy - Roasted Veggies

30-40 minutes | Serves 1-2

A handmade double-crust thyme pie shell filled with the classic and delectable combination of free range chicken thighs, roasted seasonal vegetables and herb gravy!

Add our seasonal salad or side for a cozy dinner for two, or pick up a few to feed the whole family!

What you’ll receive:

  • The Minnow’s 5” Pot Pie, ready-to-bake in your oven

What you’ll need:

  • Pure Kosher Sea Salt
  • Black Pepper
  • Optional: Egg Wash (1 egg & 1 tablespoon milk or water whisked together)

Recipe instructions:

  1. Preheat the oven to 425 degrees.
  2. Optional: brush the top of the pot pie with egg wash to help turn golden brown and add some shimmer.
  3. Bake Pot pie for 40-45 minutes, until the crust is golden brown and the filling is bubbling a bit.
  4. Remove and let cool for 5 minutes.
  5. Enjoy!