This healthy vegetarian pot pie is best enjoyed immediately, but you can keep the leftovers in an airtight container in the fridge for up to 4 days. To serve, reheat in the oven or microwave.

The 8-ounce pot pie filling contains gravy, well-seasoned chicken, and organic red potatoes, carrots, and peas. It’s topped with an organic crust that is audibly flaky after a quick 40-minute ...

Ingredients 1 1/2 pounds boneless, skinless chicken breasts 1 1/2 tablespoons extra virgin olive oil Kosher salt 1 stick unsalted butter 3 to 4 leeks, cleaned and sliced (not too thinly), dark ...

Pour the filling into an oven safe pie plate, ramekin, cast iron skillet, or other pot pie-worthy baking dish. Place the thawed pastry on the counter and cut vent slits into it. Lay the pastry ...

The chicken pot pie dinner ($20.95), like all the dinners on the menu, included a dessert of bread or rice pudding. A slice of fruit pie was an additional $5.45.