Chicken Pot Pie - 2 Pack
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Not eligible for shipping to CanadaPine State Biscuits may be best-known for their big, flaky buttermilk biscuits, but their massive chicken pot pies are equally worthy of praise. They’re generously packed with chunks of fried chicken, carrots, peas, and shiitake gravy and nestled in a beautifully flaky double crust. These pot pies make for the perfect meal for up to six hungry fans each. Pies Arrive Unbaked
Pine State Biscuits began as a quest to recreate the perfect, buttery, flaky, homemade biscuits that founders Kevin Atchley, Walt Alexander, and Brian Snyder enjoyed during their days growing up in North Carolina. Pine State Biscuits has succeeded in bringing the Southeast to Portland, first at the Portland Farmers Market in 2006 and then to brick-and-mortar storefronts. Locals line up for Pine State’s flaky Southern-style buttery biscuits, mouthwatering sausage gravy, and tender buttermilk breaded chicken.
This package serves 12 people and includes 2 Chicken Pot Pies.
- Each Chicken Pot Pie serves 6 people
- Pies Arrive Unbaked
- Pies ship with ice packs, may thaw in transit
- Upon arrival place all items in the refrigerator or freezer
- Product can be stored in the refrigerator for up to 1 week, or frozen for up to 2 weeks
To Serve
Heat the Pie
- 1. Pre-heat the oven to 375 degrees
- 2. Place in the middle oven rack for 1 hour and 15 mins, or until the pie is bubbling and the internal temperature reaches 165 degrees
- 3. Enjoy!
Mushroom Gravy – Shiitake Mushrooms, Cream, Milk, Flour, Onion, Spices, Sea Salt
Chicken – Halal Chicken Breast, Buttermilk, Texas Pete Hot Sauce, Flour, Cayenne, Spices, Canola Oil, Carrots, Peas
Crust – Flour, Butter, Cream
Contains: Dairy, Wheat
Portland’s Legendary Biscuits & Home of “The Reggie”
Portland’s Legendary Biscuits & Home of “The Reggie”
Kevin Atchley, Walt Alexander and Brian Snyder grew up eating buttery biscuits in North Carolina, but after relocating to Portland they longed for biscuits as good as the ones back home. After plenty of tasty trial and error (as well as a few “biscuit tasting parties”), they debuted their buttermilk biscuits at the Portland Farmers Market in May 2006. They caught on like wildfire, and soon locals were lining up 30 deep to try them. A brick-and-mortar storefront soon followed, and today there are four Portland locations and another in Reno.
Pine State’s flagship biscuits are big, buttery and flaky, and are absolutely worthy of the heaps of praise they’ve received. Mushroom or sausage gravy takes them to another level, and when topped with fried chicken, bacon, gravy and Tillamook cheddar (“The Reggie”) it’s quite possibly the most deliciously decadent breakfast dish in existence.
