Have you heard what everyone's clucking about? Our East Memphis shop's Take & Bake ice box has a brand new savory addition to the family: CHICKEN POT PIE!
And the best part? We have partnered with none other than Central BBQ to be the yummy smoked chicken to our all-butter crust creation.
Not only do we feature the perfectly smoked chicken from Central, we load it up with roasted carrots and Yukon Gold potatoes, peas, sautéed celery, and leeks. The smell of our kitchen when the roasting is happening is what dinner dreams are made of, and I wish it could translate through a screen-- WOW! We mix this together with a veloute sauce and top with a second layer of our flaky, buttery crust to create the classic you know and love but with a Muddy's twist.
What's veloute sauce, you may ask?
Store-bought pot pies tend to fall a bit flat in flavor, being a little more soup and a little less substance. We replace the traditional heavy cream sauce with one of the five French "mother sauces" of veloute (start with roux, then mix in chicken stock instead of cream). With the addition of fresh parsley, bay, thyme, and a squeeze of lemon, the result is a chicken pot pie that is filled to the brim with chicken and veggies AND with a heartiness that never feels heavy.
We are so excited to offer this yummy savory option, and know you'll be proud to serve it to those you love.
Chicken Pot Pie... $22
Interested in our other Take & Bake offerings? Peek inside the ice box here.
Preheat your oven to 425 degrees. Unwrap your frozen pie and place on parchment-lined baking sheet; bake for 20 minutes. Reduce heat to 375 degrees and bake until juices bubble and crust is well browned (about 40 min). For more detailed instructions & tips, visit muddysbakeshop.com/fun!
Use hashtag #MuddysAtHome to share your fabulous bakes- we’d LOVE to see you with your finished treats!