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Pot Pie Palooza

Heyo WECO-ers, welcome to Pot Pie Palooza! It’s gettin’ a little chilly these days, the leaves are (dare we say) startin’ to turn color, and comfort food is all we’ve been able to think about. The good stuff. The childhood faves. The home cooked heroes. These pies are the perfect warm-you-to-your-core dinner solve for tonight, or another evening down the road when you suddenly think to yourself, “oh sh*t! I COMPLETELY forgot about dinner…” Having guests over and don’t wanna worry about cooking? Have no fear, WECO pot pies are here! AND they are filled to the brim with Applefield Farm onions, a hefty array of fresh herbs, (rosemary, thyme, chives) a smidge of dijon mustard, (shh, it’s our secret ingredient) and all the love we could fit into the pot as we stirred it up. That’s a lotta love, in case you were wondering. Love ya, Fam! Hope you enjoy 🙂

What’s in your bag:

  • Your pot pie filling
  • Biscuit crust
  • Caramel apple crumble (if you ordered it!)

What you’ll need from home:

  • Aluminum foil-lined sheet tray

(If you ordered the caramel apple crumble, you’ll need another aluminum foil lined sheet tray, as well as a small casserole dish or pie tin and some nonstick cooking spray or butter!)

Total prep time: 20-30 minutes

The Pot Pie

  1. Preheat the oven to 350F.
  2. Remove the lid to your pot pie and place your pot pie on an aluminum foil lined sheet tray (to catch any drips!)
  3. Place in the oven for 10 minutes.
  4. After 10 minutes, remove carefully from the oven and place your biscuits on top. Nestle them into the filling ever-so-slightly while still leaving the tops exposed.
  5. Place back in the oven for 15 minutes or until warmed through. Grab a spoon and scoop a little of the filling, taste-testing (carefully, don’t burn your mouth!) for doneness. Warm and toasty? You’re all set!
  6. Scoop your pot pie and biscuit crust into a bowl and GOBBLE IT UP.

The Caramel Apple Crumble (if you ordered it!)

  1. Preheat the oven to 350F.
  2. Lightly grease your casserole dish with nonstick cooking spray or butter and pour your apple filling in. 
  3. Sprinkle the crumble over the top. Place on an aluminum foil-lined sheet tray to catch any drips!  
  4. Bake for 10-15 minutes.
  5. Let it cool for 3-5 tortuous minutes…
  6. Gobble, gobble 🙂 

Freezing your pot pie, biscuit crust, and/or crumble for later? No problem! Pop ‘em in the freezer and when you’re ready to enjoy, pop them in the fridge for 24 hours (or until fully thawed) and follow the steps above 🙂

And that’s it! Dinner served, dinner solved. #weareWECO

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