We’re starting the week with a bang, peeps, and you’re along for the ride… and we’re psyched about it. These pot pies sold out in record time, and we’re so glad you’re one of the lucky ones who got your hands on them!
We wanted to give you a lesson on the origin of chicken pot pies and guess what… the ol’ Google is CONFLICTED. There are rumors of the Roman Empire being involved, whispers of English history and American Dutch country being its birthplace… so we’re going to go ahead and call it a draw between all three and just claim pot pies as our own. Bold move? Indeed!
The origins of the pot pie may be historic but you know what’s not? The delightful field greens you’re about to gobble down that were plucked out of the ground just a few days ago by our pal Farmer Ray. These leaves are light and crunchy and the perfect complement to the gooey, melty delightful pot pie. Get in there!
What’s in your bag:
- The pot pie and flaky crust!
- Applefield field greens
- Candied walnuts
- Crumbled goat cheese
- Lemon dijon vinaigrette
- Shaved radish + carrots
What you’ll need from home:
- Sheet tray
- Mixing bowl
Total prep time: 12-15 minutes
Let’s eat some pie, shall we?
The Pot Pie
- Set your oven to 400F.
- Remove the plastic lid and put the pot pie on a sheet tray. Place the tray in the oven (or, as we say, chuck it in the oven… but carefully). Leave it in there for 10 minutes.
- Pull the pie(s) out of the oven (un-chuck them, if you will) and pop the puff pastry crust on top.
- Re-chuck them (put them back) in the oven for another 3 minutes to warm the crust, and then they’ll be good to go!
The Salad
- Dump the field greens into a mixing bowl.
- Toss in the shaved veggies and goat cheese.
- Give them a lil salt and pepper.
- Drizzle in the lemon vinaigrette and toss!
- Sprinkle in the candied walnuts.
That’s it! Dinner solved, dinner served. #weareWECO
