Chicken Pot Pie

Union Chicken

Chicken Pot Pie

With Green Peas, Carrots & House Made Gravy
Union Chicken takes on a classic. Flaky puff pastry gets filled with classic chicken pot pie filling made with pulled roasted chicken, sweet green peas, carrots, and classic house made chicken gravy. This pot pie filling gets topped with more flaky puff pastry and baked until golden brown and delicious.
Serves 2-3
•   Easy Prep
•   No Prep
•   Ready in 45 Minutes



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  • 1 unit 9-inch Chicken Pot Pie
  • 6oz Coleslaw
  • 2oz Sweet Mayonnaise
  • 2oz Spiced Seeds


Make sure you’ve got a Baking Tray, a Timer, a Small Bowl, a Fork, and a Paring Knife. It’s also ideal to have a few staples on hand like Kosher Salt or Sea Salt, some Finishing Salt, 1 Egg, and some Cream, Water or Milk. Now, let’s get cooking!


NOTE: If your pie is frozen, pull out and let thaw at room temperature for 30 minutes prior to cooking.

1. Preheat your oven to 350°F.

2. In a small bowl whisk 1 egg yolk, a pinch of salt, and 1 tablespoon of cream (water or milk can also be used) until well combined to create an egg wash.

3. Remove Pie from vac bag.

4. Brush top of pie with egg wash.

5. Using a paring knife, make three small slits on the top of the pie to release some of the steam.

6. Place the pie on a baking tray and place in the center of the oven.

7. Bake Pie for 35-45 minutes until center reaches 160°F or until golden brown.

8. Increase oven temperature to 375°F and bake another 8-10 minutes until crust gets very deep golden brown.

9. Remove from the oven and allow Pie to rest for 10 minutes before slicing.


1. In a large mixing bowl place Coleslaw and mix with Sweet Mayonnaise until well combined.

2. Garnish with desired Spiced Seeds.


1. Once Pie has cooled slightly, cut into desired portions.

2. Place hot and ready Pie slice on a plate.

3. Garnish with finishing salt (optional).

4. Enjoy!

Michael Angeloni

Executive Chef