This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, peas, herbs. It’s cozy comfort food that’s wonderful any time of the year!
Allergens: Egg, Milk, Wheat, Soybeans, raw top layer dough
Thaw completely. Remove plastic lid & cover with foil (remove foil half way through baking). Bake at 350 for approx. 45-60 minutes (small size) or (75-90 minutes (large size), or until internal temperature of 165.
Only logged in customers who have purchased this product may leave a review.
tmoore (verified owner) –
This is best chicken pot pie I have ever had! My 80 year old dad who is a southerner and had many pot pies said this is the best pot pie he had ever had… this man doesn’t pass out compliments freely, so this truly speaks volumes!
Sharon McCall (verified owner) –
It was perfect!! The taste couldn’t have been better. After baking it, I put under the broiler for about 5 minutes so the crust would get brown. I am ordering another one!!
Lisa Burney (verified owner) –
This is one of our favorites! It really is the best pot pie I’ve ever had. I order it every time, even in the warmer months. It’s so good, you don’t need to wait for cold days to enjoy it!
Tonita Overby (verified owner) –
My son loved the chicken pot pie. I unfortunately did not get to taste it…lol. The only option available at the time of purchase, was the small size, which states it serves 2. At first glance of the packaging, it does appear to be enough for two people, but after unwrapping, I found that it is a single serve aluminum pie dish (not much bigger than one you would buy in your local grocery stores frozen food section), nestled inside a larger pie dish. Although delicious, it is costly for a single serving, and I have opted to not purchase again
Beth Weaver (verified owner) –
Couldn’t have made it better myself!!
Wendy Calderone (verified owner) –
The flavor of the filling was spot on, but I was not able to get the crust crispy at all. There was a double layer of foil tray on the bottom: a little one on the bottom pie shell and then an overall one for the rest of the pot pie. I’m sure this was the reason that I was not able to get the crust cooked, even with longer bake time — it just stayed as a gummy mess. I’ll try it one more time to see if it was a fluke because the inside flavor was quite good.
GL (verified owner) –
Flavor is excellent. We will order again.
I did find that increasing the baking temperature to 400 degrees improved the crust a great deal.
Other than that–delicious!
Shari Kenney (verified owner) –
My husband is very particular when it comes to the perfect chicken pot pie! This was a home run!
marypat (verified owner) –
Loved this dish. My only complaint is that it is too salty.