Take & Bake: Veggie Pot Pie

The vegetarian cousin to our chicken-filled fan-favorite!

We sauté a medley of mushrooms from Bluff City Fungi (lion's main, oyster, and shitake-- oh my!) with garlic and onions & mix them in a French-style velouté sauce with fresh herbs, roasted carrots, Yukon Gold potatoes, peas, celery, and leeks.

All this goodness loaded into our all-butter crust and topped with a scattering of sesame seeds-- YUM!

7" pie serves 3-4 people. Frozen for an at-home baking adventure!

Click here for baking instructions!