Turkey Pot Pie
STORAGE:
Store fresh pie in fridge. Bake or freeze within 24 hours.
Store frozen pie in freezer and bake within 60 days.
BAKING:
1 ) Preheat oven to 425 degrees.
2) Remove Plastic.
3) Brush w/ light egg wash for extra golden crust — optional
4a) Baking from thawed: 45-60 minutes or until warmed through. Cover crust with foil if too browned before bully baked.
4b) Baking from frozen: 60 minutes covered. Remove foil, bake another 45-60 minutes or until warmed through.
Simple, yet so creamy and flavorful. This Turkey Pot Pie is filled with slow roasted, tender shredded turkey, fresh carrots, peas, corn, and potatoes in our homemade, creamy sauce, all in our flaky crust. For those who have requested an onion-free Dinner Pie, this one is for you!
*does not have onions
Comes flash frozen with baking instructions for baking from frozen or from thawed.