Fully Baked Chicken Pot Pie
October 6, 2014—Fearlessly Archived—Still a fun read; price & availability may have changed.
Chicken Pot Pie the TJ Way
When meat and poultry-filled pies were first conceived—evidence dates this as far back as the Roman Empire—it wasn't entirely surprising to cut into the pastry and be met with live birds flying out at you. When we commissioned our supplier to create a singular chicken pot pie for us, we were quite adamant that live birds not be part of the recipe. They came through, and delivered a pie that's comforting, warming, and satisfying to the stomach and the soul.
Trader Joe's Fully Baked Chicken Pot Pie was modeled not after the pies of antiquity, but on the pot pies we'd enjoyed in a number of restaurants renowned for this specialty—all were good; we think ours, which combines the best of several variations, is better than any of them. Rather than four-and-twenty blackbirds, ours features large hunks of chicken, with big chunks of carrots, potatoes and mushrooms, joined by a savory gravy and topped with a buttery, fully-baked pastry crust. It's really loaded with chicken and veggies—far more so than any of the restaurant versions we set out to emulate, and a far cry from most of the fully cooked versions you'll find in the marketplace. You can heat it in the microwave or conventional oven (while it's delicious either way, we do like it best in the oven), making it wonderfully convenient, too.
We're selling each 25 ounce Chicken Pot Pie, big enough for 2-4 people, for $6.99-$8.99, every day (the price varies by region). You'll find it in our refrigerated case.
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