Oliver & Bonacini Artisan Chicken Pot Pie 1.4 KG
1.4kg ($2.14 per 100g)
This creamy and rich pot pie, chock-full of chicken and vegetables, and covered in a flaky golden crust, has been a mainstay on Oliver & Bonacini’s menus for years. The recipe was created for O&B Artisan by Executive Chef Anthony Walsh, who — in addition to heading up the company’s culinary team — knows a thing or two about comfort food. Cook pastry all the way through prior to serving.
Oliver & Bonacini
Cooking & Usage Tips
Preheat oven to 400°F (standard) or 375°F (convection). Remove pie from package and bake for 30 minutes. Lower oven temperature to 350°F (standard) or 325°F (convection) and cook for an addition 30-40 minutes until internal temperature reaches 165°F. Allow to rest for 15 minutes prior to serving.
Pastry (wheat flour, butter, water, salt), Chicken, Whipping cream (cream, milk, carrageenan, mono & diglycerides, cellulose gum, polysorbate 80, sodium citrate), Water, Carrots, Onion, Butter, Wheat flour, Celery, Green peas, Canola oil, Fennel, Chicken stock concentrate (chicken stock, natural flavour, salt, chicken fat, sugar, maltodextrin, xanthan gum, propylene glycol, alginate), Eggs, Salt, Dijon mustard (water, mustard seeds, vinegar, white wine vinegar, sodium bisulphite), Egg yolk, Thyme, Black pepper. Contains: Wheat, Gluten, Egg, Milk, Mustard, Sulphites. May contain: Peanuts, Tree nuts, Sesame, Seafood/fish, Soy.
This creamy and rich pot pie is chock-full of chicken and vegetables, and covered in a flaky golden crust. Serves 4-6. Keep frozen.